1 onion, preferbly red
1 1/2-2 tablespoons butter
8-10 anchoy fillets(4 1/2 oz or125gram can)
2 tablespoons finely chopped parsley.
Chop finely eggs, anchovies and onions. Do not mix. Melt butter in a heavy pan (skillet) & fry onions until golden brown and transparent. Add anchovies. After 1-2 minutes, gently stir in eggs Warm throughly.Sprinkle over parsley.
Serve as a first course with hot buttered toast or Rye crisp bread. Also makes a great night snack. Serves 4.
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