I woke up craving these today, and luckily I had the wherewithal about the place to make them. I’m on a writing retreat this weekend. But a writing retreat in my own bed. Lovely.
Not – actually – me.
I consider Buckingham Eggs to be my ultimate Spinster Saturday breakfast. A little bit self-indulgent, but utterly delicious. Full recipe follows, but this morning I made mine slightly differently as my grill has bust. The power all went out on Thursday night (admittedly I had two lights on, the radio blaring out, the grill on, and probably something else using lecce too) and after I’d got up on the stepstool with a torch and flicked all the trip switches back, the grill refused to operate.
New oven from the landlord for me soon – yippee!
I did my version of Buckingham Eggs without consulting the recipe, so it’s a little bit of an adaptation. I mashed up some butter, some of my homemade mustard and some hot smoked anchovies from The Fickle Fish – these are divine.
Here’s a photo showing ratios:
I spread it on some homemade soda bread (am I sounding like Nigella Lawson now with all my bragging about my homemade this and that?)
and popped the scrambled eggs and cheese on top. I forgot all about the Worcestershire sauce and extra butter. It was still totally delicious!
Mary and Vincent Price’s Buckingham Eggs – from The Treasury of Great Recipes (1965)
1. Trim crusts from 6 slices bread. Toast lightly.
2. Cream together: 2 tablespoons butter, 2 tablespoons anchovy paste, and 1 teaspoon English mustard.
3. Spread toast with anchovy mixture and keep warm.
4. Beat 8 eggs with: 3 tablespoons cream, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Add: 1 tablespoon finely minced onion (optional).
5. In a skillet over low heat melt: 2 & 1/2 tablespoons butter.
6. Pour in the beaten eggs. When eggs begin to thicken, stir with wooden spoon.
7. Remove from skillet while still moist and underdone.
8. Mound up on anchovy toast. Sprinkle each with: 1 tablespoon grated cheddar cheese. Dot with melted butter. Sprinkle with a few drops Worcestershire sauce, if desired.
PRESENTATION
Place under hot broiler until cheese melts and serve at once.
4 responses
Ooh this sounds so good! Have you ever tried the classic Rowley Leigh recipe of Parmesan Custard with Anchovy Toast? It is SO delicous depite sounding quite insane. I didn’t eat it at the Cafe Anglais, where it became famous, but repeatedly at the Ubiquitous Chip in Glasgow where it was on the menu for months. Every time I had it, whoever we were with would express disgust at the idea and I would automatically order one for everyone else to share, or else I would barely get to eat mine because it’s so deliciously addictive and everyone loves it once they’ve tried it!
Ooh this sounds so good! Have you ever tried the classic Rowley Leigh recipe of Parmesan Custard with Anchovy Toast? It is SO delicous depite sounding quite insane. I didn’t eat it at the Cafe Anglais, where it became famous, but repeatedly at the Ubiquitous Chip in Glasgow where it was on the menu for months. Every time I had it, whoever we were with would express disgust at the idea and I would automatically order one for everyone else to share, or else I would barely get to eat mine because it’s so deliciously addictive and everyone loves it once they’ve tried it!
Ooooh Claire, that sounds absolutely amazing. Have you tried making it yourself? I immediately googled it and found the recipe here – https://www.thecaterer.com/articles/342357/my-best-selling-dish-parmesan-custard-with-anchovy-toast#! – I think I just about have all of that in my kitchen… I might give that a go!
Thanks for stopping by and taking time to comment – my head is now full of anchovies! Jenny
Ooooh Claire, that sounds absolutely amazing. Have you tried making it yourself? I immediately googled it and found the recipe here – https://www.thecaterer.com/articles/342357/my-best-selling-dish-parmesan-custard-with-anchovy-toast#! – I think I just about have all of that in my kitchen… I might give that a go!
Thanks for stopping by and taking time to comment – my head is now full of anchovies! Jenny