Little Anchovy Omelets

Preparation info

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    • Difficulty


Appears in

The Cookery of England

The Cookery of England

By Elisabeth Ayrton

Published 1975

  • About

An early nineteenth-century recipe.


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


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