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Diamond Jubilee recipe: Anchovy Eggs
1:00pm Friday 1st June 2012 in Leisure
Anchovy Eggs (Serves 4)
4 hard-boiled eggs, peeled
A little salt
A little cayenne pepper
2tsp anchovy essence
8 small slices brown bread
2 tomatoes, each cut into
4 slices, discarding the ends
A little fresh parsley, to garnish
Halve the eggs and remove the yolks. Place the yolks in a bowl with a little salt and cayenne pepper, the anchovy essence and mayonnaise and mix it all together to create a moist paste.
Spoon the paste into a piping bag and pipe it back into the egg whites. Alternatively, spoon the mixture straight into the cavities.
Butter the bread and cut into small rounds. Place a thin round of tomato on each round and half an egg on top. Garnish with a little fresh parsley.
• The Women's Institute Vintage Teatime compiled by Jessica Simmons is published by Simon & Schuster, priced £9.99. Available now