How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Vegetables and Hard-Boiled Eggs with Anchovy Cream?

You need 8 ingredients. The key ingredients include: 1 lb small yellow-fleshed potatoes such as Yukon Gold, peeled and quartered lengthwise, 4 large carrots, cut diagonally into 1/2-inch-thick slices, 1/2 lb haricots verts or regular green beans, trimmed, 6 hard-boiled large eggs, peeled, and more.

Is Vegetables and Hard-Boiled Eggs with Anchovy Cream suitable as general?

Yes, Vegetables and Hard-Boiled Eggs with Anchovy Cream falls under the General category and is a great choice for this type of meal.

How do I store leftover Vegetables and Hard-Boiled Eggs with Anchovy Cream?

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Vegetables and Hard-Boiled Eggs with Anchovy Cream

Name: Vegetables and Hard-Boiled Eggs with Anchovy Cream
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb small yellow-fleshed potatoes such as Yukon Gold, peeled and quartered lengthwise; 4 large carrots, cut diagonally into 1/2-inch-thick slices; 1/2 lb haricots verts or regular green beans, trimmed; 6 hard-boiled large eggs, peeled; 4 flat anchovy fillets; 2 large garlic cloves, minced; 3 tablespoons extra-virgin olive oil; 1 1/4 cups heavy cream

Try this homemade Vegetables and Hard-Boiled Eggs with Anchovy Cream recipe the whole family will love. Made with yellow-fleshed potatoes, carrots, hari…

This Vegetables and Hard-Boiled Eggs with Anchovy Cream relies on simple, everyday ingredients such as flat anchovy fillets, large garlic cloves, minced, extra-virgin olive oil and heavy cream. It comes together quickly and makes 4 servings, at about 791 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It's versatile enough for an easy weeknight dinner yet satisfying enough for guests at the weekend. Serve it with your favorite sides, and keep any leftovers for a quick meal the next day.

Updated Jun 30, 2026

Serves 4 General

Servings: persons

1 lb small yellow-fleshed potatoes such as Yukon Gold, peeled and quartered lengthwise
4 large carrots, cut diagonally into 1/2-inch-thick slices
1/2 lb haricots verts or regular green beans, trimmed
6 hard-boiled large eggs, peeled
4 flat anchovy fillets
2 large garlic cloves, minced
3 tablespoons extra-virgin olive oil
1 1/4 cups heavy cream

Frequently Asked Questions

Quick Info

Servings
4 servings
Calories
791 kcal
Category
General

Eats Now Editorial Team

Recipe developed & tested in-house

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

Reviewed by the Eats Now Kitchen Team

More about our team →

Vegetables and Hard-Boiled Eggs with Anchovy Cream

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions