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Ingredients
4 slices buttered toast (see recipe)
2 teaspoons anchovy paste
8 eggs
5 tablespoons heavy cream
Salt to taste, if desired
Freshly ground pepper to taste
4 tablespoons butter
8 flat anchovy fillets
Parsley or watercress sprigs for garnish
Nutritional analysis per serving (4 servings)
15 grams carbs; 380 milligrams cholesterol; 386 calories; 9 grams monosaturated fat; 3 grams polyunsaturated fat; 15 grams saturated fat; 28 grams fat; 1 gram fiber; 640 milligrams sodium; 18 grams protein; 2 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Prepare the toast. Spread one-half teaspoon anchovy paste on one side of each piece of toast.
- Step 2
Put the eggs in a mixing bowl, and add the cream, salt and pepper. Beat thoroughly.
- Step 3
Heat the butter in a heavy saucepan and add the egg mixture. Cook, stirring constantly, with a wooden spoon or rubber spatula. Take care not to overcook the eggs.
- Step 4
Spoon an equal amount of the eggs onto each slice of toast. Garnish the top with two crossed, flat anchovy fillets. Garnish the center of each cross with a small sprig of parsley or watercress.
Private Notes