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Anchovy Egg

  • 6 hard-cooked eggs
  • 12 medallions out of black bread
  • 2 chopped onions
  • Butter
  • 6 boned anchovies
  • Parsley chopped fine
  • White pepper
  • Paprika
  • Little cress
  • Parsley
Peel and slice lengthwise 6 hard-cooked eggs. Remove yolks and trim bottoms so eggs can stand. Keep them warm by placing in hot water. Cut 12 medallions out of black bread and toast in butter. Brown 2 chopped onions in butter, add the yolks and 6 boned anchovies (chopped coarsely) and some parsley chopped fine. When sufficiently sauteed in the butter, season with white pepper, or paprika, and fill the halved eggs. Place on the bread medallions and garnish each one with a little cress or parsley. Serve hot on a hot platter.
Submitted by Cassyjean - Torrington, CT Jun 4, 2009
15 min 30 min 45 min

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