Stuffed Eggs with Anchovies

Preparation info

    • Difficulty


Appears in

The Cookery of England

The Cookery of England

By Elisabeth Ayrton

Published 1975

  • About


  • 1 or 2 eggs per person
  • 2 anchovy fillets per egg
  • 1 shallo


Hard-boil the eggs and cut in half crossways. Remove the yolks and cream them with butter, half the anchovy fillets and the very finely chopped shallot. Season with pepper – no salt as the anchovies are salt.

Cut a little piece from the bottom of each half egg so that it will stand firmly. Fi