Eggs With Anchovies
|Creme fraiche||4 Tablespoon|
|Chives||4 Tablespoon, chopped|
In a large saucepan heat enough water to reach to within 1/2 inch of the lids on the egg poachers.
Place the poachers in the water and spoon 1 teaspoon of butter into each.
Finely chop the anchovy fillets.
Swirl the butter around in the egg poachers to coat the insides.
Place 1 anchovy roll and one egg in each.
Mix the creme fraiche with the anchovy fillets and spoon over the eggs.
Sprinkle with chives.
Close the egg poachers, place them in simmering water and cook 12 minutes.