A travel and lifestyle blog

Monday, 28 May 2018

Dippy eggs and anchovy butter

Is there anything more English than eating dippy eggs and soldiers while watching the Royal Wedding highlights in bed on a Sunday? Maybe some pimms...but since it was 10am in the morning I think I can be excused for having a cup of tea with this instead haha.

Eggs and soldiers are great...but do you know what makes it even better? Creamy anchovy butter. Heaven. I have this all the time now after trying it in a restaurant and so long as you have fresh bread you really can't tell the difference between the restaurant kind and home-made. It's so more-ish.

Here's how you can make it too:

For the butter:
125g unsalted butter
1 1/2 tbsp garlic (freshly chopped)
Lots of cracked black pepper
4 Anchovy fillets
1 tbsp of cayenne pepper
The juice of 1/4 lemon (not all of it - just for a bit of a kick)

For the rest:
2 eggs per person (at room temperature)
Chunks of fresh bread

For the anchovy butter, chop everything up and blitz it. I cut the butter into 1cm cubes and the anchovies and garlic into genuinely tiny tiny squares as small as I could to make it easier to blend. Then I added the lemon juice to taste.

It's good to use straight away but keeps well so I rolled up the excess in clingfilm, formed it into a sausage shape and kept it in the fridge. You can slice and put on top of steaks or potatoes for a fancy dinner.

For me the perfect boiled egg is 6 minutes. A runny yolk but a cooked white. If you want it more/less set just add or take away 1 minute.

I prepped the eggs and slathered the anchovy butter liberally on toast. I like to stack up my 'soldiers' like jenga usually but I'm on a slight diet so I only had one piece *tiny violins*.


Literally the fanciest breakfast in bed ever and so easy- especially once the butter is made. Such a great way to make an impressive brunch in less than 10 minutes.

I hope you love it as much as I do. Now I'm just going to go brush my teeth before I breathe on people and they pass out in shock haha.


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