Elisabeth Ayrton

Little Anchovy Omelets

Preparation info

  • For

    4

    • Difficulty

      Easy

Appears in

The Cookery of England

The Cookery of England

By Elisabeth Ayrton

Published 1975

  • About

An early nineteenth-century recipe.

Ingredients

  • 4 eggs
  • 1 tablespoon finely chopped parsley, thyme and chives
  • pepper and sal

Method

Beat the eggs well, add herbs and seasoning and make two omelettes using a large pan so that they spread out flat. Cut each of these in 4 pieces. Lay cubes of bread and 2 or 3 anchovy fillets on each of 4