CookEat Recipe
Polonaise Eggs with Browned Crumbs
Shirred eggs in anchovy-lemon butter, finished with golden buttered breadcrumbs.
Method
Steps
Step 1
Soften the three-quarter ounce of butter in a clean bowl. Add the tablespoon of British bottled anchovy condiment sauce and the strained juice of a quarter lemon. Mix well until evenly combined.
Step 2
Heat the oven to 325°F. Lightly grease six individual ovenproof egg dishes with a little of the prepared anchovy-lemon butter. Cover and refrigerate any unused anchovy butter promptly. Carefully crack two eggs into each dish. Divide the half teaspoon of salt and three saltspoons of ground black pepper evenly among the six dishes.
Step 3
Put the dishes on a baking sheet and bake, checking after the three-minute initial guide and continuing until the whites and yolks are firm and the eggs reach 160°F.
Step 4
Meanwhile, put the separate ounce of butter in a frying pan with the two tablespoons of breadcrumbs. Toss over the heat until a light golden brown. Divide all the browned crumbs equally over the six cooked egg dishes and serve immediately.
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