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Italian Hard-Boiled Eggs with Anchovy Cream
Warm halved eggs with many anchovy fillets, onion juice, parsley and sour cream, served with croutons.
Method
Steps
Step 1
Boil six eggs until yolks are firm, peel and cut lengthwise. Drain twelve anchovy fillets and make a small measured amount of onion juice.
Step 2
Warm anchovies, onion juice, parsley, pepper and nutmeg in a broad pan. Stir in sour cream and heat until it bubbles once; taste before adding any salt.
Step 3
Set egg halves cut side up in the warm sauce, heat through briefly without breaking yolks, and serve at once with separately toasted croutons if desired.
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