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Author Notes: I was slow to appreciate anchovies. Or, "hairy fish" as my dad affectionately referred to them. But like many other detested foods of my childhood, the anchovy has found its place in my cooking repertoire. This sauce began with the idea of blending soft cooked eggs with herbs to create a rich and flavorful accompaniment to some grilled chicken and vegetables. I figured that bacon loves eggs and a hint of briny anchovy would amplify all the flavors to make for a great condiment. It turned out to be lovely with the chicken as well as on top of grilled asparagus. It would be nice thinned a bit and tossed with hearty greens. And the herbs can be tweaked to accommodate whatever you have on hand. —savorthis
Makes 3/4 cup
- 3 slices bacon, cut into thin strips
- 2 eggs
- 2 anchovies
- 1 tablespoon sherry vinegar
- 2 green onions, sliced
- 4 tablespoons parsley, chopped
- Render bacon, remove to a paper towel. Reserve fat for another use, or blend some into the final sauce if you wish.
- Bring 1/2" water to a boil in a sauce pan. Carefully add eggs, cover and simmer for 6.5 minutes. Run under cool water to stop cooking. Peel eggs.
- Pulse bacon, vinegar, anchovy and herbs in a blender. Add eggs and blend until smooth.
- This recipe was entered in the contest for Your Best Recipe with Anchovies