EGG APPETIZER
This elegant egg appetizer is a delightful combination of flavors and textures, perfect for a light lunch or a sophisticated starter. Hard-boiled eggs are elevated with a savory anchovy butter, creating a rich and satisfying bite. Served on toasted bread, this classic dish is sure to impress.
Ingredients
- 4 large Eggs (Quantity estimated (not specified in original recipe))
- 2 tablespoons French dressing (Quantity estimated (not specified in original recipe))
- 4 tablespoons Anchovy butter (Originally sardellen butter. Substituted with anchovy butter for modern preference.)
- 8 slices Bread (Quantity estimated (not specified in original recipe))
- 2 tablespoons Caviar (optional) (Quantity estimated (not specified in original recipe))
- 1 tablespoon Finely chopped onion (optional) (Quantity estimated (not specified in original recipe))
- 1/4 teaspoon Black pepper (optional) (Quantity estimated (not specified in original recipe))
- 1/2 teaspoon Lemon juice (optional) (Quantity estimated (not specified in original recipe))
- 2 tablespoons Mayonnaise (optional) (Quantity estimated (not specified in original recipe))
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Instructions
- 1Place the eggs in a saucepan and cover with cold water. Bring to a boil over medium-high heat. Once boiling, reduce the heat and simmer for 10 minutes. Remove from heat and immediately transfer the eggs to an ice bath to stop the cooking process. This will take about 10 minutes.
- 2Peel the hard-boiled eggs. Cut a thin slice off the bottom of each egg so they can stand upright. Dip each egg in French dressing.
- 3Using a pastry bag, pipe anchovy butter onto the top of each egg. Alternatively, if using caviar, mix the caviar with finely chopped onion, pepper, and lemon juice. Spread a thin layer of anchovy butter on small squares of toasted bread. Place the eggs on top of the bread. If using caviar, spread mayonnaise over the caviar.
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