Friday, 4 April 2014

Buttered Eggs with Anchovy Sauce

One of my favorite things in the world is to wake up to sunshine. It just preempts the start of a fantastic day. Spring mornings - when the sun bursts in through the window, the birds are chirping away and the outside world is just starting to bloom - are a real reminder that summer is on it's way!

Personally, I find the best way to enjoy such a morning is to cook up a long lazy brunch. The cookbooks offer lots of great breakfast recipes, but this has to be by far the best.

Scrambled eggs (known as buttered eggs to Moira) served with a rich salty anchovy paste on thick slices of sough dough toast, drenched in butter. Served with a cup of coffee and a healthy glass of orange juice, this breakfast starts a spring day on just the right foot.

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"Melt a small lump of butter in the saucepan, then put in three eggs well beaten and a little salt. Stir well on the fire. When almost done, take off the saucepan and keep stirring for a few minutes. Spread some anchovy paste on hot buttered toast, then lay the buttered eggs on the top"

Scrambled Eggs
3 eggs (I don't beat them)
A lump of butter
Salt and pepper

Add into a pan on a medium heat, stir until thick and fluffy

Anchovy Sauce
This is surprisingly simple to make, and I've learnt to make this sauce for my pasta dishes, such as neopolitana sauce (a recipe I will share with you someday)

3 anchovies (tinned or fresh)
A tiny drop of olive oil or butter

Place the anchovies in a pan on a medium heat with the olive oil or butter (if needed). Heat the anchovies until they just start to melt. Stir very gently until a thick brown sauce (around a tbsp at the most) forms.

Butter some thick toast, spread a small amount of anchovy paste on, add the scrambled eggs and enjoy breakfast.

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