Hard Cooked Eggs With Radishes And Anchovy Butter Crostini Recipes

Steps:

• Stir together butter, anchovies, and garlic. Serve eggs, radishes, and baguette rounds with anchovy butter and a small pile of salt, for sprinkling.

Steps:

• Blend butter in a food processor with anchovy paste, garlic, and lemon juice until smooth. Season with salt. Serve as a dip for radishes.

Steps:

• Remove leaves and stems from radishes; trim the tails. Cut larger radishes lengthwise into sixths and smaller radishes lengthwise into quarters.
• Place a large skillet over medium-high heat until very hot. Add 1 tablespoon oil, radishes in a single layer (do not crowd) and salt and pepper. Cook radishes, without moving them, until they are lightly colored on undersides, about 3 minutes. Shake pan and continue cooking until tender, about 3 more minutes. (You can also roast them in the oven at 400 degrees for 10 to 20 minutes.)
• In a small skillet over medium heat, melt butter. Stir in anchovies, garlic, red pepper and remaining oil. Reduce heat and simmer about 4 minutes.
• Brush each slice of toast with sauce and top with several radish wedges. Spoon additional sauce on top, sprinkle with parsley and serve.

Steps:

• Preheat oven to 425 degrees F.
• Melt the butter in a heavy small skillet over medium heat. Add the anchovies and stir until they dissolve, about 3 minutes. Stir in the herbs, garlic, lemon zest, and crushed red pepper.
• Arrange the bread slices on a large baking sheet. Brush with the anchovy mixture. Sprinkle with the cheese. Bake until the cheese melts and the bread is golden, about 10 minutes. Cut the bread slices in halves and serve.

Steps:

• Preheat the oven to 350°F
• In a large saucepan, cover the eggs with water and bring to a simmer.
• Cook over moderate heat for 8 minutes.
• Drain the eggs, return them to the pan and shake the pan to crack the shells all over.
• Fill the pan with cold water and let the eggs cool for 3 minutes.
• Drain and peel the eggs; pat dry.
• Meanwhile, in a small bowl, blend together the mayonnaise, garlic and one-third of the minced anchovies.
• In a small skillet, melt the butter over moderate heat.
• Add the remaining minced anchovies and cook, stirring, until they break down, about 1 minute.
• Stir in lemon zest and brioche crumbs and transfer to a rimmed baking sheet.
• Bake the crumbs until golden brown and crisp, about 2 minutes.
• Halve the eggs and arrange on a platter.
• Dollop 1/4 teaspoon of the mayonnaise on each egg yolk.
• Top each with the anchovy crumbs and parsley and serve.
• MAKE AHEAD:.
• *The hard-cooked eggs and anchovy mayonnaise can be refrigerated separately overnight.*.

Steps:

• Place the eggs in a medium pot and cover with water. Bring to a boil, then turn off the heat. Have a bowl of ice water ready. After 9 minutes, transfer the eggs to the ice water to cool completely. Peel and slice.
• In a small bowl, stir together the butter, lemon juice and a pinch salt. Stir in the basil and the garlic, if using.
• Spread the bread thickly with seasoned butter, all the way to the edges. Lay the egg slices on four of the bread slices and season with salt and pepper. Top with lettuce leaves and the remaining bread.

Steps:

• Melt the butter in a small, heavy skillet over medium heat. Add the anchovies and stir until they dissolve, about 3 minutes. Stir in the parsley, thyme, garlic, lemon zest, and crushed red pepper flakes.
• Preheat the oven to 425°F. Arrange the bread slices on a large baking sheet. Brush with the anchovy mixture, then sprinkle with the cheese. Bake until the cheese melts and the bread is golden, about 10 minutes.