4 hard boiled (cooked) eggs
1 X 65 g (2 1/4 oz) can anchovy fillets
1 tsp anchovy essence
2 tbsp coating white sauce or mayonnaise
Cayenne pepper
1 X 65 g (2 1/4 oz) can anchovy fillets
1 tsp anchovy essence
2 tbsp coating white sauce or mayonnaise
Cayenne pepper
for the garnish
Watercress (salad cress) leaves
method
1. Cut the eggs in half lengthways.
2. Remove the yolks carefully.
3. Trim a thin slice off the rounded side of each half white so that they stand firmly.
4. Chop or pound the anchovies, and pound with the egg yolks until smooth.
5. Gradually add the anchovy essence and the white sauce or mayonnaise to make a moist paste.
6. Add Cayenne pepper to taste.
7. Fill the egg whites with the mixture.
8. Garnish with watercress leaves.
2. Remove the yolks carefully.
3. Trim a thin slice off the rounded side of each half white so that they stand firmly.
4. Chop or pound the anchovies, and pound with the egg yolks until smooth.
5. Gradually add the anchovy essence and the white sauce or mayonnaise to make a moist paste.
6. Add Cayenne pepper to taste.
7. Fill the egg whites with the mixture.
8. Garnish with watercress leaves.
serving amount
serves 4
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