This is one of those things that I get a mad craving for every now and then. Usually when I have a hangover on a Saturday. Which I did, last Saturday. Therefore, as I was home alone and I had all the wherewithal, I rustled some up.


Vincent’s recipe serves 6 but I cut it down for one by more or less halving it. That makes me really greedy, doesn’t it? A three people portion just for me, myself and I?

“My name’s Pig and I’m ‘ungry.”

Well greedy I am! And hungry I was. I feel no shame, I really enjoyed this anchovy, eggy treat in bed with my Raquel book.

The DVD of her yoga routine has not arrived yet, but her book has photos of all the poses so I am PREPARING by just looking at all the pix thinking, “there’s no way I’m going to be able to do THAT.”

At a rough estimate, my singleton’s version of this breakfast was around 600 calories.  I decided that it better serve as lunch as well as breakfast…  Although I didn’t eat ALL of the anchovy spread stuff, there’s some of that in the fridge to eat at a later date…

The bread I had for my toast was some I’d made myself with my nephew’s brewery’s new CRUNCH – Peanut Butter Milk Stout which is delicious.  Am I a domestic goddess or what?

I burned the loaf on top a bit as somehow I’d knocked the temperature gauge button on my crazy oven up to the max, but I noticed just in time.  This bread was sooooo good with Vincent’s delicious eggs.

Vincent Price’s Buckingham Eggs 

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.


Place under hot broiler until cheese melts and serve at once.

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