Print
Email
Add a photoServings: 1
Ingredients
- 2 x Shallots
- 1 x Fat clove garlic
- 7 gm Unsalted butter, (1/4oz)
- 2 x Large eggs
- 2 Tbsp. Double cream
- 1 Tbsp. Whole grain mustard
- 180 gm Mature chedder cheese, (6oz)
- 4 sm Bread rolls
- 12 x Marinated anchovy fillets
- 4 x Black olives
- 4 sprg parsley
Directions
- Peel and finely chop shallots. Peel and crush garlic.
- Heat butter in a small pan, add in shallots and garlic and cook slowly to soften. Don't allow vegetables to colour.
- Beat Large eggs and cream together with a fork in a small bowl. Grate cheese. Add in egg mix to pan off heat and stir in mustard and grated cheese. Continue stirring till thoroughly mixed.
- Cook over low heat, stirring constantly till mix thickens and amalgamates. Treat it as you would lightly scrambled egg. Remove from heat, tip into bowl and allow to cold.
- Preheat grill.
- Split rolls and toast. Pile the cheese savoury onto the cut surfaces and toast again till golden brown and puffed up.
- Slice anchovies in half lengthways. Cut olives in half and remove stones.
- Top savouries with anchovies and olives. Return to grill to hot, garnish then decorate with sprigs of parsley and serve immediately.
Toolbox
Add the recipe to which day?
Adding to Planner
Languages
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 219g | |
| Calories 742 | |
| Calories from Fat 681 | 92% |
| Total Fat 75.98g | 95% |
| Saturated Fat 17.77g | 71% |
| Trans Fat 0.0g | |
| Cholesterol 452mg | 151% |
| Sodium 330mg | 14% |
| Potassium 272mg | 8% |
| Total Carbs 3.57g | 1% |
| Dietary Fiber 1.0g | 3% |
| Sugars 1.06g | 1% |
| Protein 14.35g | 23% |
Advertisement
Advertisement
Leave a review or comment
Leave a review
Sign Up — Free Membership it's free!
Recently featured in
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
Or connect via:
