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Historical Recipes from the European Aristocrats of the Past.

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Saturday, June 28, 2008

Eggs with anchovies and seafood

Eggs with anchovies and seafood

Ingredients per serving:

2 hard-boiled eggs
2 tbsp dried anchovy (or 1 tbsp anchovy paste)
3 tbsp boiled seafood
Mayo, salt, and pepper on taste


Peel the eggs, and cut each one into 2 halves.
Stir the egg yolks with pepper and crushed dry anchovy, or with an anchovy paste.
Stuff the egg whites with the yolks-anchovy mix.
Cut parsley into small cuts, and blend with the Mayo, until it gains a green color, then pour the green Mayo on a plate, put the stuffed egg halves on the plate, and decorate with seafood.


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