Craig Claiborne

Golden Buck

Preparation info

  • 4

    servings
    • Difficulty

      Easy

Appears in
New York Times Menu Cookbook
New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About

Ingredients

  • 1 recipe Welsh Rabbit (see above)
  • 4 poached eggs
  • 8 flat anchovy fillets

Method

  1. Prepare the rabbit and spoon it onto the four slices of buttered toast.

  2. Top each serving with a hot poached egg. Garnish each egg with two crossed anchovy fillets and sprinkle with parsley.