Baked anchovy eggs

25 minutes 

Serves 4 

butter for greasing 

4 large eggs 

salt and freshly ground black pepper 

4 anchovy fillets 

120 ml / 8 tbs grated Gruyere or Emmental cheese 

parsley sprigs for the garnish 

For the anchovy butter 

25 g / 1 oz butter, softened 

5 ml / 1 tsp anchovy essence 

Baked anchovy eggs Preparation 

1- To make the anchovy butter, cream the softened butter with the anchovy essence, mixing well. Melt the mixture in a small pan over a gentle heat. Heat the oven to 170 C/ 325 F / gas 3. 

2- Butter 4 individual cocotte dishes. Break the eggs carefully into the dishes. Sprinkle lightly with salt and freshly ground black pepper. 

3- With a sharp knife, halve the anchovy fillets length-ways and then width-ways.  Arrange 4 anchovy strips in a lattice on top of each egg. Cover each egg with 30 ml / 2 tbs of the grated Gruyere or Emmental cheese and then spoon 7.5 ml / m1 1/2 tsp of the melted anchovy butter over each egg. 

4- Bake for 12 minutes, or until the cheese has melted and the eggs are set but still creamy. Garnish with parsley and serve immediately. 

• Simple but delicious Baked anchovy eggs are ready, this egg dish is equally suitable for serving as a snack or as an elegant party appetizer. 

photo credit goes to = http://www.hungryhoss.com

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