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.
Ingredients: serves 2
For baked eggs:For anchovy soldiers:
- 2 eggs
- 2 large onions - diced
- 2 tbs passata
- 2 tbs milk
- Freshly ground black pepper
- 50g (about 8 slices) anchovies in oil - finely chopped
- 50g unsalted butter - softened at room temperature
- 4 slices bread
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.
- Spoon passata on onions (1 tbs each ramekin).
- Crack 1 egg into each ramekin.
- Pour milk on eggs (1 tbs each ramekin).
- 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.
For anchovy soldiers:
- Mix together butter and anchovies (just the fish, not the oil).
- Toast bread slices.
- Spread anovy butter on bread.
- Cut bread into equal slices. Do they look like soldiers standing in line?
- Serve with baked eggs.