I’ve been writing about this recipe of Vincent’s for something I’m putting together to mark the 20th anniversary of the blog next year. It’s the breakfast I made for myself on many occasions during my 8 years as a singleton, so it has special significance for me.
It’s a fab way to pimp up scrambled eggs, but be aware, it’s salty, salty, salty! Maybe wash it down with a Vincent Price Bloody Mary?! Two versions of Vincent’s formula in this post.
Vincent Price’s Buckinghamshire Eggs
6 slices bread
2 tablespoons butter
2 tablespoons top-quality anchovy paste
1 teaspoon English mustard
8 eggs
3 tablespoons cream
¼ teaspoon salt
⅛ teaspoon pepper
1 tablespoon finely-minced onion (optional)
2½ tablespoons butter
1 tablespoon grated cheddar cheese
A few drops of Worcestershire sauce
Trim crusts from 6 slices bread. Toast lightly.
Cream together: 2 tablespoons butter, 2 tablespoons anchovy paste, and 1 teaspoon English mustard. Spread toast with anchovy mixture and keep warm. Beat 8 eggs with 3 tablespoons cream, ¼ teaspoon salt, and ⅛ teaspoon pepper. Add: 1 tablespoon finely minced onion (optional). In a skillet over low heat melt: 2 & ½ tablespoons butter. Pour in the beaten eggs. When eggs begin to thicken, stir with a wooden spoon. Remove from the skillet while still moist and underdone. Mound up on anchovy toast. Sprinkle each with 1 tablespoon grated cheddar cheese. Dot with melted butter. Sprinkle with a few drops of Worcestershire sauce, if desired. Place under a hot broiler until the cheese melts and serve at once, garnished with chopped parsley.
Sooooo good my friends! I didn’t have parsley so I garnished with chives. Yum.
Lots and lots more Vincent Price recipes and many of his co-stars’ faves too in Supper with the Stars.
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4 responses
That looks so yummy! Any breakfast that has you pile something on toast always has my attention. 😀
Haha! Yes, A! Toast is my go-to at all times. You cannot beat it as a vehicle for all kinds of yumminess x
I noticed when I made Vincent Price’s cocktail franks (with Angostura Bitters) that they seemed very salty as well. I thought maybe I had messed up the recipe. But now I wonder if maybe Mr. Price liked more salt in his food…or maybe the combination of food and drink was such that it went unnoticed.
Hmmm, interesting point Dwight. I think you might be right about Vincent liking more salt in his food. There is a recipe for his chili that contains a VAST amount of salt… Making those cocktail franks is definitely on my to-do list. When I get around to it, I’ll report on the saltiness!