Sunday, January 4, 2009
Not For The Faint Of Heart
This is for the hard core anchovy aficionado. It is an old English savory dish, very popular in the sixties and I am sure before then. It was served, along with the welsh rarebit, in all the grand hotels in London.
I made a meal out of it here because I like it so much. It is not inexpensive, anchovies can run high.
It is very easy though. You just fry a piece of french bread in some olive oil. When it is still warm rub a clove of garlic over it until it is perfumed and put it aside in a warm place. Scramble three eggs or so and place on top. Criss cross the anchovies and sprinkle some capers on top and it is ready.
I made a salad with this so it turned out to be a meal. This salad here is a romaine and watercress salad with feta cheese and tomatoes and faux caesar dressing. You can do whatever kind of salad you wish. A simple tossed green salad would be nice too. You can also have this for a midnight snack with a glass of beer. It has a lot of potential.