Flemish Filled Eggs with Anchovy

Name: Flemish Filled Eggs with Anchovy
Prep time: 15 min
Total time: 15 min
Yield: 8 people
Cuisine: Belgian
Ingredients: 6 Eggs; 24 Marinated anchovy fillets; 30 g, softened Butter; 1 small Shallot; 2 cloves Garlic; 2 tbsp Olive oil; to taste Salt; to taste Black pepper; optional, for garnish Fresh herbs

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Softened butter, gently cooked shallot, garlic and egg yolk make a rich filling here, while anchovy on top adds the salty finish that turns this into a real Flemish aperitif bite.

Serves: 8 people

Preparation time: 15 min

Ingredients

Eggs – 6
Marinated anchovy fillets – 24
Butter – 30 g, softened
Shallot – 1 small
Garlic – 2 cloves
Olive oil – 2 tbsp
Salt – to taste
Black pepper – to taste
Fresh herbs – optional, for garnish

Method

STEP 1
Boil the eggs for 10 minutes, cool them under cold water, peel them and halve them lengthwise. Remove the yolks carefully so the whites stay intact.
STEP 2
Peel the shallot and garlic and chop them very finely. Let them sweat gently in a little olive oil until translucent rather than browned, because the filling should stay soft and rounded in flavour.
STEP 3
Blend the cooked yolks with the softened butter, the cooked shallot-garlic mixture and a little olive oil until you have a smooth paste. Season with salt and pepper.
STEP 4
Pipe or spoon the mixture into the egg whites. Lay anchovy fillets over the top and finish with a few fresh herbs if you like. These are best served well chilled.