Scrambled Egg Savory Recipe
Ingredients
| 8 anchovy fillets | ||
| Peanut butter | 1 Tablespoon | |
| Butter | 3 Ounce | |
| 8 small rounds crustless bread | ||
| Eggs | 3 | |
| Milk | 2 Tablespoon | |
| Seasoning | ||
| Extra butter for frying | ||
| Coating | ||
| Eggs | 2 | |
| Milk | 6 Tablespoon | |
| Watercress sprigs | ||
Directions
Pound half the anchovy fillets with the peanut butter and half the butter; spread the slices of bread with this mixture.
Beat the 3 eggs with the milk and seasoning.
Melt the remaining butter in a pan and cook the egg mixture until lightly set; cool slightly and spread on 4 rounds of bread, cover with remaining rounds.
Beat the 2 eggs with the milk and pour into a soup plate.
Dip the sandwiches in this mixture and fry on both sides in hot butter until golden.
Garnish with the remaining anchovy fillets and sprigs of watercress.
Beat the 3 eggs with the milk and seasoning.
Melt the remaining butter in a pan and cook the egg mixture until lightly set; cool slightly and spread on 4 rounds of bread, cover with remaining rounds.
Beat the 2 eggs with the milk and pour into a soup plate.
Dip the sandwiches in this mixture and fry on both sides in hot butter until golden.
Garnish with the remaining anchovy fillets and sprigs of watercress.
Chef
