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.
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.
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
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
- 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.
- 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.
- Crack two eggs into each ramekin on top of the anchovy butter.
- Spoon 1/2 the sauce on top of each ramekin.
- 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.
- Before serving, grate more parmesan cheese on top.