Anchovy Eggs w/ my Dad!

recipe by Jacques Pepin

Ingredients:

• 2 Eggs

• 4 - 6 Tbsps of Mayonnaise or Vegan Mayonnaise

• 1 - 2 Tbsps of Ketchup

• 2 - 3 tsps of water

• 1/4 - 1/2 tsps tabasco

• 1 tin of anchovies

• Capers for garnish

• Red onion as garnish

Directions:

1. Fill medium sized saucepan with water and bring to a boil. While water is warming begin mixing your ingredients for this sauce.

2. In a medium sized mixing bowl combine, mayonnaise, ketchup, water and tabasco and whisk together until a nice pink color is achieved. Once mixed place bowl in fridge and let chill until needed.

3. Using a push pin, gently prick a whole in the top of each egg to relieve pressure and ensure a more well rounded hardening of the egg.

4. Place eggs gently in boiling water and boil for exactly 9 minutes.

5. Gently remove eggs and place in an ice bath. Begin running cold water over the eggs as you begin the shelling process to ensure smooth and blemish free removal of the shell.

6. Once shelled slice both eggs in half and lay yolk side down on a serving plate. Retrieve sauce from the fridge and begin gently pouring or “painting” each egg half.

7. Gently place one anchovy over each egg and then garnish your dish with capers and red onion.

8. Voila! Anchovy Eggs. Enjoy!