Eggs with Caper and Anchovy Sauce Recipe

From Dorothy McNett's Recipe Book.

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Eggs with Caper and Anchovy Sauce

From Dorothy McNett's recipes at Thomas Jefferson liked the flavor and sharpness of the caper berry he discovered in the Toulon region. He said "The principal work is the gathering of the fruit as it forms. Every plant must be picked every other day from the last of June till the middle of October. But this is the work of women and children."

6 - 7 hard cooked eggs
8 - 10 cloves garlic, peeled
8 - 9 anchovy fillets
2 tablespoons capers, drained
1 teaspoon white vinegar
1/4 teaspoon sea salt
1/4 teaspoon freshly ground pepper
1/2 - 3/4 cup extra virgin olive oil
freshly sliced tomatoes
fresh parsley
corn bread slices for serving

Hard cook the eggs (see my recipe for Cooking Eggs in Their Shells). Peel and set aside. For the sauce, it is best to use a food processor with the steel chopping blade in place. With the motor running drop in the garlic cloves and whirl to mash them. Add anchovy fillets, capers, vinegar, salt and pepper. Pulse and whirl to make a smooth mixture. With motor running, slowly drizzle in the olive oil to make a dressing. To serve, spread the sauce out on a beautiful serving platter. Cut the eggs in half and place them dome side up on top of the sauce. Arrange sliced tomatoes and snipped parsley around and serve with bread slices.

Recipe created 2014-07-07.

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