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Caramelised Onions Baked Eggs with Anchovy Soldiers

Wednesday, 6 January 2010

This was what my sister and I had for Christmas 2009 while the wild boar was hard at work. The wild boar had to leave last minute for a locum job so our Christmas dinner was postponed. It was a last minute thing, so I had to re-plan a Christmas dinner for just the 2 of us. To prepare myself for the huge Christmas dinner, I wanted something simple. I decided to make this after looking through the pantry and found a can of anchovies and a carton of 18 eggs (don't ask me why). The anchovy soldiers were quite salty on its own but sooooo good with the baked eggs. The caramelised onions added a nice sweet flavour to the dish.

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Ingredients: serves 2
For baked eggs:
  • 2 eggs
  • 2 large onions - diced
  • Salt
  • 2 tbs passata
  • 2 tbs milk
  • Freshly ground black pepper
For anchovy soldiers:
  • 50g (about 8 slices) anchovies in oil - finely chopped
  • 50g unsalted butter - softened at room temperature
  • 4 slices bread

Directions:
For baked eggs:
  • Heat up a little bit of oil in a pan.
  • Add onions and a dash of salt.
  • Cook on low heat until softened and browned.
  • Pre-heat the oven to 180°C.
  • Place caramelised onions in 2 greased ramekins.
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  • Spoon passata on onions (1 tbs each ramekin).
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  • Crack 1 egg into each ramekin.
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  • Pour milk on eggs (1 tbs each ramekin).
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  • Bake at pre-heated oven for about 10-15 mins. The eggs should be slightly wobbly. Sprinkle some freshly ground black pepper and serve with anchovy soldiers.
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For anchovy soldiers:
  • Mix together butter and anchovies (just the fish, not the oil).
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  • Toast bread slices.
  • Spread anovy butter on bread.
  • Cut bread into equal slices. Do they look like soldiers standing in line?
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  • Serve with baked eggs.

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