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
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