Scrambled Eggs With Anchovies
Scrambled Eggs With Anchovies is a great dish that adds the flavor of anchovy to eggs that can be monotonous. A simple and great recipe that you, who usually hates anchovies, will love again.
Ingredients
- 2 slices bread
- 40g/1½oz/3 tbsp butter, plus extra for spreading
- Anchovy paste, such as Gentleman's Relish, for spreading
- 2 eggs and 2 egg yolks, beaten
- 60-90ml/4-6 tbsp single (light) cream or milk
- Salt and ground black pepper
- Anchovy fillets, cut into strips, and paprika, to garnish
Details
Serves: 2
Energy 410Kcal/1701kj
Protein 13.8g
Carbohydrate 11.3g
of which sugars 1.3g
Fat 35g, of which saturates 17.5g
Cholesterol 489mg
Calcium 104mg
Fibre 1.5g
Sodium 358mg
Method
Step 1
Toast the bread, spread with butter and anchovy paste, then remove the crusts and cut into triangles. Keep warm.
Step 2
Melt the rest of the butter in a medium non-stick pan, then stir in the beaten eggs, cream or milk, and a little salt and pepper.
Heat very gently, stirring constantly, until the mixture begins to thicken.
Step 3
Remove the pan from the heat and continue to stir until the mixture becomes very creamy, but do not allow it to harden.
Step 4
Divide the scrambled eggs among the triangles of toast and garnish each one with strips of anchovy fillet and a generous sprinkling of paprika.
Serve immediately, while still hot.
COOK'S TIP
These creamy scrambled eggs are delicious in baked potatoes instead of on toast.
Serve with a salad and a glass of crisp white wine for a tasty meal.
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