Egg & Anchovy Recipe

Time30m

Serves2

Make Egg & Anchovy Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

1
Boil the Eggs
Place the large eggs in a pot and cover them with cold water. Bring the water to a boil over medium-high heat.
2
Cook the Eggs
Once boiling, cover the pot and remove it from heat. Let the eggs sit for 10-12 minutes for hard-boiled eggs.
3
Cool the Eggs
After the time is up, transfer the eggs to a bowl of ice water to cool for about 5 minutes. This will make peeling easier.
4
Peel and Season
Once cool, peel the eggs and season with salt and black pepper to taste.

5
Heat Olive Oil
In a small skillet, heat the olive oil over medium heat.
6
Add Anchovies
Add the canned anchovy fillets to the skillet and cook for about 2-3 minutes, gently stirring until they start to melt and break apart in the oil.

7
Combine Ingredients
Slice the boiled eggs in half lengthwise. Place them on a serving plate and spoon the melted anchovy mixture over the eggs.
8
Garnish
Chop the fresh parsley and sprinkle it over the top. Serve with lemon wedges on the side.