HARD-COOKED EGGS WITH RADISHES AND ANCHOVY-BUTTER CROSTINI
Hard-cooked farm-fresh eggs add a rich touch to colorful, mild radish varieties, briny anchovy butter smeared on crunchy toast, and flaky sea salt.
Provided by Martha Stewart
Categories Food & Cooking Appetizers Finger Food Recipes
Number Of Ingredients 7
Steps:
- Stir together butter, anchovies, and garlic. Serve eggs, radishes, and baguette rounds with anchovy butter and a small pile of salt, for sprinkling.
HARD-COOKED EGGS WITH CRISP ANCHOVY CRUMBS
This recipe was prepared by Marcia Kiesel from F&W Magazine, 12/2008 edition. From: The Best Deviled Egg Recipes, Feast of the Seven Fishes Party.
Provided by Manami
Categories Lunch/Snacks
Time 45m
Yield 20 Hors d'Oeuvres
Number Of Ingredients 8
Steps:
- Preheat the oven to 350°F
- In a large saucepan, cover the eggs with water and bring to a simmer.
- Cook over moderate heat for 8 minutes.
- Drain the eggs, return them to the pan and shake the pan to crack the shells all over.
- Fill the pan with cold water and let the eggs cool for 3 minutes.
- Drain and peel the eggs; pat dry.
- Meanwhile, in a small bowl, blend together the mayonnaise, garlic and one-third of the minced anchovies.
- In a small skillet, melt the butter over moderate heat.
- Add the remaining minced anchovies and cook, stirring, until they break down, about 1 minute.
- Stir in lemon zest and brioche crumbs and transfer to a rimmed baking sheet.
- Bake the crumbs until golden brown and crisp, about 2 minutes.
- Halve the eggs and arrange on a platter.
- Dollop 1/4 teaspoon of the mayonnaise on each egg yolk.
- Top each with the anchovy crumbs and parsley and serve.
- MAKE AHEAD:.
- *The hard-cooked eggs and anchovy mayonnaise can be refrigerated separately overnight.*.
Nutrition Facts : Calories 70.8, Fat 4.3, SaturatedFat 1.4, Cholesterol 108.5, Sodium 107.7, Carbohydrate 3.9, Fiber 0.2, Sugar 0.6, Protein 3.9
EGGPLANT ROLLATINI WITH ANCHOVY BREADCRUMBS
Bobby Flay is always up for a challenge: He has filmed more than 500 episodes of his competition show Beat Bobby Flay, and after facing off against some of the country's best chefs - and trying to one-up them on their own signature dishes - he now has a lot of recipes and tricks in his arsenal. In his latest cookbook you'll find many of his winning recipes, along with plenty from the chefs who beat him. "Some of the recipes are memorable for being challenging, some for being surprising and some for giving me the opportunity to cook with my favorite ingredients alongside good friends and some of the best chefs in the business," he says. These eggplant rollatini are a perfect example: He made the dish during season 18 in a battle with chef and cheese guru Tracey Shepos Cenami, and he won with the help of his anchovy panko breadcrumbs. Try them yourself!
Provided by Bobby Flay
Categories main-dish
Time 1h20m
Yield 4 servings, plus 1 cup of anchovy breadcrumbs
Number Of Ingredients 22
Steps:
- Preheat the oven to 400˚ F.
- Arrange the eggplant in an even layer on two sheet pans. Brush both sides with 6 tablespoons of the oil and season with salt and pepper. Roast until lightly golden brown and very tender, about 25 minutes. Remove from the oven and let cool. (The eggplant can be cooked up to 1 day in advance, cooled and stored, covered, in the refrigerator.) Reduce the oven temperature to 375˚ F.
- Meanwhile, make the sauce: Heat the remaining 2 tablespoons oil in a large Dutch oven over high heat until shimmering. Add the onion and cook until soft, about 4 minutes. Add the garlic and cook for 1 minute longer. Add the tomatoes with their juices and season with salt and pepper. Bring to a boil and cook until the tomatoes begin to soften, about 10 minutes. Crush the tomatoes with a potato masher. Add the chile paste and basil and cook the sauce until it thickens, stirring occasionally, about 25 minutes. Season with salt and pepper.
- Make the filling: Mix together the ricotta, egg, diced mozzarella and 1/4 cup of the Pecorino in a medium bowl until combined. Season with salt and pepper and fold in the parsley and oregano.
- Ladle 1 cup of the sauce into the bottom of a 9-by-13-inch baking dish. Spread 2 tablespoons of the cheese filling over each eggplant slice. Carefully roll up and place them, seam-side down, in the baking dish. Once all the eggplant rolls are in the dish, ladle another cup of the sauce evenly over them and sprinkle the grated mozzarella and remaining 1/2 cup Pecorino over the top.
- Bake until the sauce is bubbling and the cheese has melted and turned lightly golden brown, about 20 minutes. Sprinkle the breadcrumbs over the top and garnish with torn basil, if desired.
- Heat the oil in a medium skillet over high heat until shimmering. Add the anchovies and cook until dissolved, about 2 minutes. Add the garlic and cook for 1 minute more.
- Add the panko and spread into an even layer. Cook until golden brown, about 3 minutes. Flip the crumbs, press them into an even layer again and cook until the bottom is golden brown, about 3 minutes longer. Add the lemon zest and season with pepper and more salt, if desired.
- Spread on a large plate or sheet pan and let cool. Store, tightly covered, in a cool, dry place for 1 day, or in the refrigerator for up to 3 days. Re-crisp in a dry skillet over low heat before using.
HARD COOKED EGGS WITH RADISHES AND ANCHOVY BUTTER CROSTINI
Make and share this Hard Cooked Eggs With Radishes and Anchovy Butter Crostini recipe from Food.com.
Provided by threeovens
Categories Vegetable
Time 10m
Yield 6 appetizers, 6 serving(s)
Number Of Ingredients 7
Steps:
- Stir together butter, anchovies, and garlic.
- Serve individual eggs, radishes, and baguette rounds with the anchovy butter and a small pile of salt for sprinkling.
Nutrition Facts : Calories 391.5, Fat 20.5, SaturatedFat 11.1, Cholesterol 149.9, Sodium 649.1, Carbohydrate 40.2, Fiber 2.5, Sugar 0.7, Protein 11.3
HARD BOILED EGGS IN THE OVEN
This is an easy alternative to boiling when you need to make a lot of eggs at once. Red dots may appear on the shells and a little on the whites, but you can cut away those parts. The eggs still taste great.
Provided by user
Categories Appetizers and Snacks
Time 45m
Yield 12
Number Of Ingredients 1
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Put 1 egg in each of 12 muffin cups.
- Bake in preheated oven for 30 minutes.
- Plunge baked eggs in a large bowl filled with ice water until cooled completely, about 10 minutes.
Nutrition Facts : Calories 62.5 calories, Carbohydrate 0.3 g, Cholesterol 162.8 mg, Fat 4.4 g, Protein 5.5 g, SaturatedFat 1.4 g, Sodium 130.7 mg, Sugar 0.3 g
FOOLPROOF HARD-COOKED EGGS
Although the term "hard-boiled" is more commonly known, "hard-cooked" is more accurate because the eggs should not be cooked at a boil.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 15m
Number Of Ingredients 1
Steps:
- Place eggs in a deep saucepan; cover with cold water by 1 inch. Bring to a boil over high heat. Remove from heat, cover, and let stand 14 minutes. Transfer to an iced water bath; let cool completely.
CHARRED TOMATOES WITH EGG, ANCHOVIES AND BREAD CRUMBS
Charring tomatoes briefly over hot coals enhances their natural sweetness and adds a bit of smoky flavor. Use large tomatoes cut into thick slices, halve small tomatoes or thread whole cherry tomatoes on skewers. Paired with egg, anchovies, bread crumbs and a garlicky dressing, what's not to like?
Provided by David Tanis
Categories breakfast, lunch, salads and dressings
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Make the bread crumbs: Heat oven to 350 degrees. Put bread cubes in a mixing bowl, drizzle with 2 tablespoons olive oil, season lightly with salt and pepper and toss well. Spread on a baking sheet in one layer and bake uncovered for 5 to 10 minutes, or until crisp and golden. Set aside to cool. When cool, crush into very coarse crumbs.
- Make the vinaigrette: Put the garlic in a small bowl with the vinegar, mustard and a pinch of salt. Whisk in 1/4 cup of olive oil. Set aside.
- Prepare a charcoal grill or light the broiler. Cut larger tomatoes into 1-inch-thick slices or leave smaller ones whole. Place tomatoes on the hottest part of the grill and let them char for about 3 minutes on one side if using a broiler, or place tomatoes on a baking sheet as close to the flame as possible. Tomatoes should still be firm.
- Place tomatoes and eggs on a platter or divide among 4 plates. Sprinkle lightly with salt and spoon dressing over. Drape anchovy fillets over eggs and add a generous handful of bread crumbs. Garnish with basil, parsley and crushed red pepper.
Nutrition Facts : @context http, Calories 257, UnsaturatedFat 6 grams, Carbohydrate 33 grams, Fat 9 grams, Fiber 3 grams, Protein 13 grams, SaturatedFat 2 grams, Sodium 589 milligrams, Sugar 6 grams, TransFat 0 grams
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