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Eggs A La Bennett


6 hard-boiled eggs
2 tablespoonfuls of butter
1 teaspoonful of anchovy sauce
1 tablespoonful of finely chopped chives or onion
cupful of bread crumbs
teaspoonful of salt


Cut the eggs into halves lengthwise; remove the yolks, rub them with half the butter, salt, onion and anchovy paste. Fill these back into the whites. Cover the bottom of a baking dish with ordinary white sauce, stand in the eggs, put over the bread crumbs, baste them with the remaining butter, melted, and stand in the oven long enough to brown.

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