in Recipes

Anchovy eggs

updated

Spread the love

Ingredients for 5 servings:

  • 10 small pieces of egg(s)
  • 1 tube(s) anchovy paste (anchovy cream)
  • ½ tsp, heaped mustard
  • ½ tsp, heaped herbs
  • some salt and pepper
  • 1 tbsp crème fraîche

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 6 minutes; Total time approx. 26 minutes

simply

Boil the eggs hard and then peel them. Halve the eggs and scoop out the yolks with a small spoon. Press the yolks through a sieve so they’re easier to handle. Add 3/4 of a tube of anchovy cream, salt, pepper, mustard, herbs, and the crème fraîche to the crushed egg yolk. Stir everything until smooth. Transfer this mixture to a moistened piping bag and pipe it back into the egg halves. Decorate the eggs with parsley and little bell pepper hearts.

Facebook Comments

Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Anchovy eggs

Urmelis Banana Oat Walnut Cookies