Eggs Niçoise

This is a most popular first course here at Kinloch Lodge. It can also be a summer lunch dish, served with a tomato salad and brown bread rolls. It can be made the day before it is required and kept, covered, in the refrigerator. You can adjust the amount of anchovy essence to suit your taste – we like rather a lot. Do not be tempted to add salt, as both the anchovy essence and the chicken stock are quite salty, and will probably be enough for most palates.