Anchovies are basically a salt delivery system. I've put them in lots of dishes and anchovy haters have gobbled them up. I remember having a dinner party many years ago. One of the guests was pretty darned picky. He asked what we were having and I told him the menu. Yuck, he said to Caesar Salad. Don't put any of those little fish in there! Hmmm, how to hide them? The blender. Worked like a charm. As he was wolfing down his third serving of Caesar salad - with anchovies, thank you very much - I asked how he liked it. Wonderful he says. Really? Even with a whole tin of anchovies in it? Just proves that you need not tell folks everything - unless of course, you're dealing with allergies! Fortunately for me, Connie likes anchovies as well as I do. Our grocery list has an entry for flat anchovies and one for rolled anchovies. Needless to say when I read a description of this egg and anchovy dish, I decided to make it the next Sunday. It's one of our favorites.
Eggs and Anchovies
2 hard cooked eggs per person
four rolled anchovies with capers per person
extra virgin olive oil
Shell the eggs and halve them lengthwise. Top each with an anchovy. Sprinkle with capers and drizzle with the extra virgin olive oil.