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Clarita's Anchovy Eggs

Chef.Foodie's picture
  Eggs 10
  Vinegar 1 Tablespoon
  Anchovy fillets 8
  Worcester sauce 1⁄2 Tablespoon
  Double cream 4 Ounce (Adjust Quantity As Needed)
  Freshly ground pepper To Taste
  Lettuce leaves 12
  Chopped parsley 1 Tablespoon
  Pumpernickel slices 2 Pound (2 Packets)

Hard boil 10 eggs in boiling water with the vinegar for 12 minutes.
Cool rapidly and chop coarsely.
Chop 8 anchovy fillets very fine, mix with eggs, add 1/2 tablespoon Worcester sauce, a little freshly ground pepper and enough double cream to bind.
Chill mixture overnight.
Serve on lettuce leaves, sprinkled with finely chopped parsley, with sliced and buttered pumpernickel.

Recipe Summary

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Average: 4.2 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3600 Calories from Fat 1242

% Daily Value*

Total Fat 139 g213.2%

Saturated Fat 19.5 g97.6%

Trans Fat 0 g

Cholesterol 2140.2 mg713.4%

Sodium 8766.7 mg365.3%

Total Carbohydrates 443 g147.6%

Dietary Fiber 61.3 g245.1%

Sugars 10.5 g

Protein 152 g304.2%

Vitamin A 251.9% Vitamin C 71.2%

Calcium 104.4% Iron 210.2%

*Based on a 2000 Calorie diet

Clarita's Anchovy Eggs Recipe