Eggs Eli

By davidgoodman

This recipe is from a 1909 New York Times article. The original recipe was from John W. Keller, an NYC City Commissioner.

It employs anchovy which caught my eye. Unlike the hated pizza, anchovy adds rich salted warmth to bland ingredients like eggs. My humble opinion!

Ingredients

• 1 clove garlic2 T butter8 egs1 T anchovy paste or finely minced3 T Virginia ham or bacon, minced

Details

Servings 1
Adapted from nytimes.com

Preparation

Step 1

1. Rub the inside of a large skillet with the peeled garlic clove.

2. Place over medium high heat and add butter.

3. When the butter is melted and foamy, pour in the beaten eggs. (push down the toast now if you are making any!)

4. Sprinkle the anchovy and ham on top and stir. Scramble the eggs until the are done to your liking.

Butter your hot toast and enjoy immediately.