Anchovied Eggs Recipes

ANCHOVIED EGGS

Steps:

• Cool the eggs, peel them, cut them in half the long way, and carefully remove the yolks.
• Mash the yolks with salt, olive oil, mustard, cayenne and anchovy fillets. Taste and adjust seasoning. Spoon the filling back into the whites. (If you are making a lot of deviled eggs and want them to be especially attractive, use a pastry bag to pipe them back into the whites.)
• Garnish with a piece of anchovy fillet and a couple of capers and serve, or cover and chill, well wrapped, for up to a day before serving.

SAUTEED EGGPLANT WITH CAPERS AND ANCHOVIES

Steps:

• Peel the eggplant and cut into 1/2-inch cubes.
• Pour the olive oil in a highly heated large nonstick skillet and add the eggplant, red and green peppers and the onions. Cook and stir until tender. Do not overcook.
• Add the garlic, salt, pepper, pepper flakes, rosemary, capers and anchovies. Cook, stirring, for 3 minutes. Sprinkle with parsley and serve hot.

POTATO SALAD WITH ANCHOVY & QUAIL'S EGGS

Steps:

• Bring a medium pan of water to a simmer. Lower the quail's eggs into the water and cook for 2 mins. Lift out the eggs with a slotted spoon and put into a bowl of cold water. Add the beans to the pan, simmer for 4 mins until tender, then remove from the pan with a slotted spoon and plunge into the bowl of cold water.
• Put the potatoes in the pan and boil for 10-15 mins until tender. Drain the potatoes in a colander and leave them to cool. While the potatoes are cooling, peel the eggs and cut them in half. Toss the potatoes and beans with the chopped anchovy, herbs and lemon juice. Top with the quail's eggs to serve.