CookEat Recipe

Fried Eggs with Anchovy Butter

Name: Fried Eggs with Anchovy Butter
Ingredients: 12 Egg — Fresh whole eggs, two in each of six source portions; 3 Saltspoon (source measure) Salt — Salt across six pans, half saltspoon each; 1906 source measure retained without conversion; source unit: saltspoon; 1.5 Saltspoon (source measure) White pepper — White pepper across six pans, quarter saltspoon each; 1906 source measure retained without conversion; source unit: saltspoon; 28 Gramme Butter — Butter for sauce, source one ounce; 1 Teaspoon Anchovy essence — Anchovy essence for sauce; 1906 source measure retained without conversion; 1 Teaspoon Vinegar — Good vinegar for sauce; 1906 source measure retained without conversion; Butter — Butter for lightly coating frying pan for each of six egg pairs

Twelve fried eggs plated as six pairs under a small anchovy-vinegar brown-butter finish.

Type: Main course

By Alexander Filippini · Posted Sep 29, 2026

Method

Steps

Step 1
Lightly butter a small frying pan. Crack two eggs into it, add half saltspoon salt and quarter saltspoon white pepper, fry for printed three minutes while verifying egg dish 74°C, and glide onto hot dish. Repeat with five other TWO-EGG portions, keeping cooked eggs safe and warm; total twelve eggs.
Step 2
Lightly brown one ounce butter in small pan, stir in teaspoon anchovy essence and teaspoon vinegar, toss briefly, pour over all six two-egg portions and serve.

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