Hard-Cooked Eggs with Crisp Anchovy Crumbs

1. 1

   Preheat the oven to 350 In a large saucepan, cover the eggs with water and bring to a simmer.

2. 2

   Cook over moderate heat for 8 minutes.

3. 3

   Drain the eggs, return them to the pan and shake the pan to crack the shells all over.

4. 4

   Fill the pan with cold water and let the eggs cool for 3 minutes.

5. 5

   Drain and peel the eggs; pat dry.

6. 6

   Meanwhile, in a small bowl, blend together the mayonnaise, garlic and one-third of the minced anchovies.

7. 7

   In a small skillet, melt the butter over moderate heat.

8. 8

   Add the remaining minced anchovies and cook, stirring, until they break down, about 1 minute.

9. 9

   Stir in lemon zest and brioche crumbs and transfer to a rimmed baking sheet.

10. 10

    Bake the crumbs until golden brown and crisp, about 2 minutes.

11. 11

    Halve the eggs and arrange on a platter.

12. 12

    Dollop 1/4 teaspoon of the mayonnaise on each egg yolk.

13. 13

    Top each with the anchovy crumbs and parsley and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.