DESCRIPTION
Eggs à la Bennett is a rich, savory baked egg dish featuring hard-boiled eggs stuffed with a creamy anchovy and chive filling, nestled in a velvety white sauce, and topped with crisp golden breadcrumbs. This elegant vintage recipe makes a flavorful brunch, luncheon, or light supper.
EQUIPMENT
INGREDIENTS
6 hard-boiled eggs
2 tbsps unsalted butter, divided
1 tsp anchovy paste
1 tbsp chopped chives
½ cup fine dry breadcrumbs
½ tsp kosher salt
2 cups prepared white sauce
INSTRUCTIONS
- Preheat the oven to 375°F (190°C).
- Hard-boil the eggs according to the recipe in this cookbook.
- Cool the eggs, peel them, and cut them in half lengthwise.
- Carefully remove the yolks and place them in a mixing bowl.
- Mash the yolks until smooth using a fork or press them through a fine-mesh sieve.
- Add 1 tbsp of the softened butter, anchovy paste, chives or onion, and salt.
- Mix until smooth and well combined.
- Spoon or pipe the filling back into the egg white halves.
- Spread the white sauce evenly in the bottom of a lightly greased baking dish.
- Arrange the stuffed eggs over the sauce, filling side up.
- Sprinkle the breadcrumbs evenly over the eggs.
- Melt the remaining tbsp of butter and drizzle it over the breadcrumbs.
- Bake for 12 to 15 mins, or until the breadcrumbs are golden brown and the sauce is bubbling.
- Serve immediately.
RECIPE NOTES
Heat Adjustment Suggestions
Bake only until the breadcrumbs are golden and the eggs are heated through. If using the broiler to finish the topping, watch closely to prevent burning.
Make-Ahead Tips
The eggs may be hard-boiled up to three days in advance. The stuffed eggs can be assembled one day ahead and refrigerated. Add the breadcrumbs and melted butter just before baking for the crispiest topping.
Serving Suggestions
Serve with toasted bread, roasted asparagus, sautéed spinach, steamed green beans, or a crisp mixed green salad. Garnish with chopped chives, parsley, or a light sprinkle of paprika for added color.
EGGS À LA BENNETT (Baked Stuffed Eggs with Anchovy Butter and Golden Breadcrumbs)
Ingredients
Equipment
Method
- Preheat the oven to 375°F (190°C).
- Hard-boil the eggs according to the recipe in this cookbook.
- Cool the eggs, peel them, and cut them in half lengthwise.
- Carefully remove the yolks and place them in a mixing bowl.
- Mash the yolks until smooth using a fork or press them through a fine-mesh sieve.
- Add 1 tbsp of the softened butter, anchovy paste, chives or onion, and salt.
- Mix until smooth and well combined.
- Spoon or pipe the filling back into the egg white halves.
- Spread the white sauce evenly in the bottom of a lightly greased baking dish.
- Arrange the stuffed eggs over the sauce, filling side up.
- Sprinkle the breadcrumbs evenly over the eggs.
- Melt the remaining tbsp of butter and drizzle it over the breadcrumbs.
- Bake for 12 to 15 mins, or until the breadcrumbs are golden brown and the sauce is bubbling.
- Serve immediately.
Nutrition
Notes
Tried this recipe?
Let us know how it was!NUTRITION INFORMATION
Calories: 305
Protein: 16 g
Carbohydrates: 12 g
Fat: 21 g
Saturated Fat: 9 g
Cholesterol: 245 mg
Sodium: 560 mg
Fiber: 1 g
Sugar: 3 g
| Prep Time: 20 mins | Cook Time: 35 mins |
| Total Time: 55 mins | Yield: 6 servings |
| Difficulty: Easy | Eggs À La Bennett Recipe |
