65 Gruyère and Anchovy Eggs

Preparation info

  • Difficulty

    Easy

  • Recipe to Produce

    4

    Portions

Appears in

The Graham Kerr Cookbook: By the Galloping Gourmet

The Graham Kerr Cookbook

By Graham Kerr

Published 1966

  • About

Recipe to produce 4 portions U.S.A. Imperial Metric
Eggs 8 8 8
Cream ½ cup 4 fl. oz. 115 milliliters
Butter 4 tbsp. 2 oz. 60 grams
Gruyère cheese 2 oz. 2 oz. 60 grams
Fillets anchovy 8 8 8
White peppercorns, freshly ground To season To season To season

Method

Method of Preparation

Halve butter and divide 2 tablespoons into small pieces—cube cheese into ½-inch squares—measure cream—soak anchovy fillets in a little milk for 30 minutes (this reduces the salt content).

Method of Cookery

  1. Make scrambled eggs as shown in basic method above.
  2. Stir with a spurtle.*
  3. At very last moment, lightly stir in cheese cubes and anchovy fillets. Serve at once.

Serving

This is a very unusual supper dish. Test it on yourself first. I think it is a delicious but acquired taste.

*Aspurtle is a Scottish wooden stirring stick.