Anchovy recipes
25 minutes
Egg mayonnaise with anchovy-buttered buns
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Egg mayonnaise with anchovy-buttered buns
4
Easy
15 minutes
25 minutes
Ingredients
- 6 extra-large free-range eggs
- 1 cup tangy mayonnaise
- 100 g mild dill gherkins, roughly chopped
- salt, to taste
- white or black pepper, to taste
- 250 g streaky bacon
- 50 g butter lettuce
- 4 Woolworths knotted rolls, halved horizontally
- For the anchovy butter, mix:
- 4 T butter , softened
- 1 T Woolworths anchovy paste 1T
Method
1. Boil the eggs for 7 minutes. Place in cold or ice water to stop the cooking process. Once cool enough to handle, peel the eggs and place in a large mixing bowl.
2. Add half the mayonnaise and mash the eggs using a fork, keeping them quite chunky. Add the gherkins and season. Chill while cooking the bacon.
3. Preheat the oven to 180°C. Cook for 15 minutes, or until the bacon is golden and crispy. Allow to cool, then chop roughly.
4. Toast the rolls cut-side down in a dry pan, then spread with the anchovy butter. Add some lettuce, a generous amount of the egg mayonnaise and sprinkle with the bacon. Sandwich with the top half of the buns.
Photographs: Jan Ras
Production: Abigail Donnelly
Food assistant: Leila-Anne Mokotedi