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Scrambled Egg Savory

21st.Century.Chef's picture
Ingredients
  Anchovy fillets 8
  Peanut butter 1 Tablespoon
  Butter 3 Ounce
  Crustless bread slices 8 Small (Use Round Crustless Bread)
  Eggs 3
  Milk 2 Tablespoon
  Seasoning 1 Teaspoon
  Butter 2 Tablespoon (For Frying)
For coating
  Eggs 2
  Milk 6 Tablespoon
  Watercress sprigs 5 (For Garnish)
Directions

Pound half the anchovy fillets with the peanut butter and half the butter; spread the slices of bread with this mixture.
Beat the 3 eggs with the milk and seasoning.
Melt the remaining butter in a pan and cook the egg mixture until lightly set; cool slightly and spread on 4 rounds of bread, cover with remaining rounds.
Beat the 2 eggs with the milk and pour into a soup plate.
Dip the sandwiches in this mixture and fry on both sides in hot butter until golden.
Garnish with the remaining anchovy fillets and sprigs of watercress.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Fusion
Course: 
Breakfast
Method: 
Fried
Ingredient: 
Egg

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