Buckingham Eggs

Name: Buckingham Eggs
Ingredients: 1 (2 ounce) can anchovies packed in oil; 2 tablespoons parsley, chopped; 1/2 garlic clove, minced; 2 slices white bread, about 3/4-inch to 1-inch thick; 1 tablespoon butter, softened; 3 eggs; 1 tablespoon cream; 1/8 teaspoon salt; 1 pinch pepper; 1 ounce sharp cheddar cheese, grated (about 1/4 cup)

10 ingredients

4 steps

Ingredients

1 (2 ounce) can anchovies packed in oil
2 tablespoons parsley, chopped
1/2 garlic clove, minced
2 slices white bread, about 3/4-inch to 1-inch thick
1 tablespoon butter, softened
3 eggs
1 tablespoon cream
1/8 teaspoon salt
1 pinch pepper
1 ounce sharp cheddar cheese, grated (about 1/4 cup)

Directions

1

Remove the fillets from oil and set the oil aside. Finely chop the anchovies and mix with the parsley and garlic. If the mixture is a bit stiff, add back in some of the anchovy oil until the mixture is spreadable. Set to the side. Preheat your broiler.
2

Spread each slice of bread with butter and toast under the broiler until it is a light golden brown.
3

While bread is toasting, scramble the eggs in a double boiler with the cream. When they are thickened, but still a tad bit underdone, remove from the heat and season with salt and pepper.
4

Divide the eggs between each slice of toast and top with cheddar. Return to the boiler until cheese is melted and starting to brown. Enjoy immediately.