Home › The Waldorf Kitchen › Poached Eggs with Anchovy Sauce

Poached Eggs with Anchovy Sauce

Put eight eggs into a saucepan of water and boil for five minutes; then take them out, remove the shells and put them in cold water. Cut off the crust from a stale loaf and cut the crumb into slices about one inch in thickness, and again into oval-shaped pieces about the size of eggs. Cut them transversely around the edge with a sharp knife, put them in a fryingpan of boiling fat and fry them to a light brown. Take them out, split across, removing the bottom part, scoop out a little of the soft inside, fill each cavity with an egg, and put on the tops. Flavor a little bechamel sauce with essence of anchovies, place the egg croustades on a dish, pour the sauce over them, and serve very hot.