Anchovy Scrambled Eggs
|Milk||3⁄4 Cup (12 tbs)|
|Canned anchovy fillets||2 Ounce, drained and rubbed to a smooth paste|
|Lemon juice||1 Teaspoon|
|Grated onion||1 Teaspoon|
|Snipped parsley||2 Tablespoon|
|Toast rounds||6 , buttered|
Beat the eggs, milk, salt, and pepper together until blended.
Pour the egg mixture into hot butter in a skillet over low heat.
With a spatula, lift mixture from bottom and sides of skillet as it thickens, allowing uncooked portion to flow to bottom.
Cook until eggs are slightly thickened.
Meanwhile, thoroughly blend the anchovies, lemon juice, onion, and paprika.
Gently fold about 2 teaspoons of the anchovy paste and the parsley into the slightly thickened eggs.
Continue cooking until the eggs are thick and creamy.
Spread remaining anchovy paste over warm buttered toast rounds.
Spoon egg mixture over toast and serve with crisp bacon.