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Prep Time: 15 Minutes Cook Time: 5 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Ingredients:
1 can(s) anchovies (flat) |
1 jar(s) capers |
ketchup |
4 large or extra large eggs |
mayonaisse |
red onion |
salt and pepper to taste |
tabasco pepper sauce |
Directions:
1. Lower the eggs into boiliing water to cover, bring the water back to a very low boil, and boil gently for 9 minutes. pour out the hot water and shake the pan to crack the eggshells. Fill the pan with cold water and ice and let the eggs cool thoroughly. Shell the eggs and halve them lengthwise. Place 2 halved eggs on each of two plates or on a platter.
2. (My version is to poach the eggs which makes the process much quicker).
3. Sauce: In a small bowl, whisk together until smooth, 3 tbls mayonnaise, 1 tbls water, 1 tbls ketchup, and a good dash of hot sauce. Coat the eggs with the sauce, Place 1 or 2 anhovies on the top of each eggs, sprinkle on the capers and the red onions and serve
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