Delia

Open-faced Egg, Anchovy and Shallot Sandwiches

My next-door neighbour Dot always keeps me well supplied with delightful home-made grainy brown rolls. As supper at home on Sundays is almost always a snack meal, we love to eat them warmed, halved and buttered, then spread with this yummy egg topping.


Serves 2

This recipe comes from How to Cook Book One and Delia’s Vegetarian Collection

Open-faced Egg, Anchovy and Shallot Sandwiches
Ingredients
 3 small bread rolls, warmed, halved and buttered
For the topping:
 3 large eggs, hard-boiled
 6 anchovy fillets, drained and finely chopped
 1 shallot, very finely chopped
 1 dessertspoon finely chopped fresh parsley
 ½ level teaspoon butter
 1 level tablespoon mayonnaise
 salt and freshly milled black pepper
To garnish:
 6 anchovy fillets, drained and finely chopped
 6 black olives, pitted

Method

As soon as the eggs are cool enough, peel them, discard the shells and place the eggs in a bowl with the rest of the topping ingredients.

Now take a large fork and mash like mad until the eggs are thoroughly blended with the rest of the ingredients. Then pile it on to the rolls and garnish each one with another anchovy fillet wrapped around a black olive, as in the photograph.

 

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