Scrambled Eggs with Anchovy

Preparation info

  • Difficulty

    Easy

  • Four

    servings.

Appears in

Craig Claiborne’s Kitchen Primer

Craig Claiborne’s Kitchen Primer

By Craig Claiborne

Published 1969

  • About

Ingredients

  • 4 slices buttered fresh toast
  • 4 teaspoons anchovy paste
  • 8 to 12 eggs
  • Parsley sprigs for garnish

Method

First spread each slice of toast lightly with anchovy paste before making the eggs. As soon as the eggs are scrambled spoon onto the toast and garnish the center of each serving with a parsley sprig.