CookEat Recipe
Scrambled Eggs, Mrs. Hobart
Creamy scrambled eggs with Spanish sweet peppers tucked into warm French rolls lined with anchovy-lemon butter.
Method
Steps
Step 1
Soften the three-quarters ounce butter in a clean bowl. Mix it thoroughly with the one tablespoon ready-to-use anchovy sauce and freshly strained juice of the quarter lemon to make the anchovy-lemon butter. Keep covered and refrigerated at 40°F or colder until needed.
Step 2
Cut a round cap from the top of each of the six round French bread rolls and scoop out the soft centre, keeping each cap. Lightly rub the inside of each roll with a little of the freshly prepared anchovy-lemon butter. Refrigerate any unused anchovy butter promptly. Put the rolls and their caps on a baking tray and keep warm briefly in a warm oven with the door open while cooking the eggs.
Step 3
Crack the eight fresh eggs into a bowl. Add the half gill pasteurized cream, half teaspoon salt and two saltspoons pepper, then beat briskly with a fork for one minute.
Step 4
Wash and trim the two fresh Spanish sweet peppers, remove the stalks and seeds and cut the flesh into small squares. Heat the one tablespoon melted butter in a sauté pan, add the pepper squares and gently brown for five minutes, tossing occasionally.
Step 5
Pour in all the beaten egg mixture and cook for about six minutes, stirring briskly and frequently. Continue gently as needed until the eggs are set with no visible liquid and reach 160°F throughout.
Step 6
Set the six warm hollowed rolls on a hot dish and divide all the scrambled eggs evenly among them. Replace their caps, lightly brush the cap surfaces with a little additional melted butter and serve promptly.
Cooked it? Rate it.
Cooked 0 times