56 g (2 oz) can anchovies, drained
30 ml (2 tbsp) milk
6 hard boiled eggs, shelled and halved lengthways
50 g (2 oz) butter, softened
15 ml (1 tbsp) tomato puree
15 ml (1 tbsp) lemon juice
salt and freshly ground black pepper
about 30 ml (2 tbsp) plain flour
1 egg, beaten
25 g (1 oz) dried white breadcrumbs
deep fat, for frying
30 ml (2 tbsp) milk
6 hard boiled eggs, shelled and halved lengthways
50 g (2 oz) butter, softened
15 ml (1 tbsp) tomato puree
15 ml (1 tbsp) lemon juice
salt and freshly ground black pepper
about 30 ml (2 tbsp) plain flour
1 egg, beaten
25 g (1 oz) dried white breadcrumbs
deep fat, for frying
method
1. Soak the anchovies in the milk for about 15 minutes. Drain and chop finely.
2. Carefully remove the egg yolks from the whites and sieve the yolks. Pound them with the butter, tomato puree, lemon juice, anchovies and seasoning.
3. Stuff the anchovy mixture into the egg whites, placing two halves together again. Coat the eggs in flour, beaten egg, and crumbs, and then again in egg and crumbs. Chill well.
4. Heat the oil to 180°C (350°F) and fry the eggs until golden brown. Drain well and serve hot.
2. Carefully remove the egg yolks from the whites and sieve the yolks. Pound them with the butter, tomato puree, lemon juice, anchovies and seasoning.
3. Stuff the anchovy mixture into the egg whites, placing two halves together again. Coat the eggs in flour, beaten egg, and crumbs, and then again in egg and crumbs. Chill well.
4. Heat the oil to 180°C (350°F) and fry the eggs until golden brown. Drain well and serve hot.
serving amount
makes 6
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