Anchovy Eggs

Ingredients

• 2 cold hard-boiled eggs
• 1 teaspoon butter or ground nut oil
• 1 teaspoon anchovy paste or remains of potted meat or tinned salmon mashed
• A small pinch of red pepper
• A pinch of salt
• A teaspoon of chopped parsley

Method

1. 1

   Cut the eggs in half, take out the yolks, and mix with anchovy, butter, pepper, and parsley.

2. 2

   Fill the empty halves with the mixture and serve.

As published

This recipe was extracted from Practical West African cookery (1910) by S. Leith-Ross, page 31. The excerpt below is the record exactly as published.

Anchovy Eggs. (I). 2 cold hard-boiled eggs. 1 teaspoon butter or ground nut oil. 1 teaspoon anchovy paste or remains of potted meat or tinned salmon mashed. A small pinch of red pepper. A pinch of salt. A teaspoon of chopped pars- le

Cook this with the app: pantry check, scaling, and the assistant.