6 eggs, hard boiled (cooked)
56 g (2 oz) can anchovy fillets, drained
4 tbsp (60 ml) milk
1 stick (8 Tbsp)4 oz (100 g) butter
freshly ground pepper
2 tbsp (30 ml) lemon juice
56 g (2 oz) can anchovy fillets, drained
4 tbsp (60 ml) milk
1 stick (8 Tbsp)4 oz (100 g) butter
freshly ground pepper
2 tbsp (30 ml) lemon juice
method
1. Cut the eggs in half lengthways; remove the yolks and mash well with a fork.
2. Soak the anchovy fillets in milk for 20 minutes to remove excess salt.
3. Strain the anchovies, pound with the softened butter and plenty of black pepper until smooth.
4. Combine the yolks, butter mixture and lemon juice, correct the seasoning. Stuff into the egg whites, re-shaping into whole eggs.
5. Cover and chill well. Serve sliced on individual plates on a bed of lettuce. Accompany with wholemeal bread or rolls.
2. Soak the anchovy fillets in milk for 20 minutes to remove excess salt.
3. Strain the anchovies, pound with the softened butter and plenty of black pepper until smooth.
4. Combine the yolks, butter mixture and lemon juice, correct the seasoning. Stuff into the egg whites, re-shaping into whole eggs.
5. Cover and chill well. Serve sliced on individual plates on a bed of lettuce. Accompany with wholemeal bread or rolls.
serving amount
serves 6
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