If you like anchovies, this is your dish. A splash of tawny port didn’t hurt either! Use the little toast soldiers to dunk into the runny yolk. When I lived in England I loved fried bread. Knowing full well it was adding to my waistline, I blithely soldierd on ordering it with every full English breakfast. I had that in mind when I fried these toasts on both sides in butter. A shaving of fresh parmesan on top of the hot eggs, and I had produced a high-cholesterol, full fat, absolutely heavenly breakfast that I’ll probably dream about.

The first thing I did was take one anchovy filet, some sour cream and tawny port and whizzed them in a small food processor. I thought I’d spoon this over the eggs before baking them.

eggs baked in anchovy butter

Then I processed some soft butter and anchovy filets and placed a tablespoon full at the bottom of two ramekins, making sure to spread it up the sides.

eggs baked in anchovy butter

Then I dropped two eggs into each ramekin, topped them with a spoonful of the port sauce, shaved some parmesan on top and popped them in the oven.

eggs baked in anchovy butter

Eggs Baked in Anchovy Butter

Preheat oven to 350 degrees F.


  • 1 tablespoon sour cream
  • 1/2 anchovy filet
  • 1 3/4 teaspoons tawny port
  • 2 tablespoons unsalted butter, soft
  • 3 anchovy filets
  • 4 large eggs, room temperature
  • 4 oz. parmesan, grated

Cooking Directions

  1. First make the sauce: in a small food processor add the sour cream, anchovy and port and whiz until blended. Otherwise, mash the anchovy filet with a fork and mix it well into the sour cream and port. Reserve.
  2. Mash together the butter and anchovy filets and place one tablespoon of the mixture into the bottom of each ramekin, making sure to spread it up the sides as well.
  3. Crack two eggs into each ramekin on top of the anchovy butter.
  4. Spoon 1/2 the sauce on top of each ramekin.
  5. Top with grated parmesan, cover with aluminum foil, and bake in the oven for 18-20 minutes, or until the eggs are cooked the way you like them.
  6. Before serving, grate more parmesan cheese on top.

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