Scrambled Eggs with Anchovies

Oeufs brouillés aux filets d’anchois

Preparation info

  • For


    • Difficulty


    • Ready in

      20 min

Appears in

Cuisine of the Sun

By Roger Vergé

Published 1979

  • About


  • 6 eggs
  • 10 anchovy fillets in olive oil
  • 12 stoned green olives


  1. Break the eggs into a bowl and beat them with a fork. Do not add salt. Put two plates to heat. Plunge the olives into boiling water in a small saucepan and when it returns to the boil remove the pan from the heat. Slice six of the anchovy fillets in half lengthwise and put them on a small plate, being careful not to crush them.
  2. Heat half the butter in a small s