Creamed Eggs with Anchovy
A simple and flavorful dish of chopped hard-boiled eggs in a creamy white sauce, seasoned with anchovy essence. Served similarly to Welsh Rarebit.
Ingredients
- 4 Large Eggs (Hard-boiled)
- 2 tablespoons Butter
- 1.5 tablespoons All-Purpose Flour
- 1 cup Milk
- 0.25 teaspoon Salt
- 0.0625 teaspoon Cayenne Pepper (Pinch)
- 0.5 teaspoon Anchovy Essence (Or anchovy paste)
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Instructions
- 1Place eggs in a saucepan and cover with cold water. Bring to a boil, then remove from heat, cover, and let sit for 10 minutes. Cool under cold running water, then peel and finely chop.
- 2In a saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1 minute, stirring constantly. Gradually whisk in the milk until smooth. Bring to a simmer, stirring constantly, until the sauce thickens slightly, about 3-5 minutes. Stir in the salt and cayenne pepper.
- 3Add the chopped hard-boiled eggs to the white sauce and stir gently to combine. Season with anchovy essence to taste.
- 4Serve hot, similar to Welsh Rarebit, over toast or crackers.
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