Recipes > Eggs > Eggs and Anchovy

Eggs and Anchovy


  • 2 eggs
  • 1 slice of fried or toasted bread
  • a little anchovy paste
  • 1 ounce of butter
  • pepper and salt to taste


Let the fried or toasted bread be quite hot (fried bread is the best), and spread it thinly with anchovy paste.

Make the butter quite hot in a frying or omelet pan.

Break the eggs into it, add pepper and salt, and stir very quickly, until they are a soft yellow mass.

Spread it quickly over the toast, and serve immediately.


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The Skilful Cook (1905).

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