Scrambled Egg Savory
|Peanut butter||1 Tablespoon|
|Crustless bread slices||8 Small (Use Round Crustless Bread)|
|Butter||2 Tablespoon (For Frying)|
|Watercress sprigs||5 (For Garnish)|
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.