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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*.




Enjoy.

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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