Recipe
Mothers Cold Eggs Recipe
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Notyourmomma / All my dishes 1 year ago
These eggs were traditionally served with a cold baked ham, a sauce made with red currant jelly and dijon mustard to accompany the ham, hashed browned potatoes, ambrosia salad and a green salad (vinagrette) with chocolate pots de creme or a Lane cak... More
Prep:15m Cook:8m Servings:6
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 Notyourmomm |
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Fans
Ingredients
- 6 eggs poached
- 6 slices of good bread cut in rounds and toasted
- anchovy paste
- 6 slices of fresh tomato
- mayonnaise
- cream
- parsley or paprika
Directions
- Poach eggs in water with a dash of vinegar (yolks just sticky)
- Toast rounds of thick cut good quality bread, not wimpy wonderbread.
- Spread each toast round with anchovy paste.
- Place slice of tomato on toast.
- Top with egg (patted dry)
- Refrigerate covered if making early.
- Before serving, thin mayonnaise with some milk or cream to just pouring consistancy, a thick cream consistancy.
- Put egg rounds on decoratve serving platter,
- Pour mayonnaise over the egg mounds.
- Garnish with chopped parsley or sprinkle each with paprika.
- I use cayenne instead of paprika to liven up the dish a bit. A little goes a long way.
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dariana 1 year ago said:
I have never eaten cold eggs but I am willing to give it a try now. Thanks for posting this.
notyourmomma 1 year ago said:
I'm addicted to anchovies in any form. My step grandma on the Polish side of the family would always make us open face egg salad on brown bread with a criss cross of anchovy on top. This kind of combines the whole egg salad idea but deconstructed. Eggs, mayo, anchovy, what could be wrong with that? A bonus of tomato goodness.
mystic_river1 5 months, 4 weeks ago said:
Nothing wrong with that....it was delicious and loved by all. Thank you JM
robertg 3 months, 3 weeks ago said:
A great post. Nothing here not to love. You get my 5 forks and I'm only sorry I can't make it a 10....Bob