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Scrambled eggs provencale

This dish makes an unusual starter or a light supper meal.
Scrambled eggs provencale

30 minutes 

Serves 4

8 canned, drained anchovy fillets
4 x 5 mm / 1/4 in thick slices of white bread 
25 - 40 g / 1-1 1/1 oz butter
15 ml / 1 tbs olive oil 
4 large eggs
15 ml / 1 tbs thin cream, milk or water
salt and freshly ground black pepper 
cayenne pepper
4 plump black olives, stoned and quartered
15 ml / 1 tbs finely chopped parsley

1- Heat the oven to 150 C / 300 F / gas 2. Slice the anchovy fillets in half length-ways and cut them in lengths so that they will later fit neatly on the fried bread in a lattice-work pattern. 

2- Use a biscuit cutter about 8 cm / 3 1/4 in diameter to cut the bread into rounds. Heat all but 15 g / 1/2 oz butter and the olive oil in a saucepan until foaming stops, then fry the bread gently until golden on both sides. Transfer to a baking tray and put in the oven to keep warm. 

3- Break the eggs into a bowl. Add the cream, Milk or water, and salt, freshly ground black pepper and cayenne pepper to taste. Mix lightly. 

4- Melt 15 g / 1/2 oz butter in a saucepan over gentle heat. Add the eggs and scramble them, stirring, until cooked but creamy. 

5- Spoon the scrambled eggs on to the fried bread rounds. Garnish with a lattice-work of anchovy strips. Dot each portion with 4 pieces of olive and sprinkle with a pinch of finely chopped parsley. Serve immediately. 


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