Hard-Cooked Eggs with Radishes and Anchovy-Butter Crostini

By September 6, 2011Uncategorized


1 stick unsalted butter, room temperature

6 olive oil-packed anchovy fillets, finely chopped

2 garlic cloves, minced

3 large hard-cooked eggs, cooled and halved

1 bunch radishes, washed well

1 medium baguette, sliced into 1/2-inch-thick rounds and toasted

Flaky sea salt, such as fleur de sel, or coarse salt, for sprinkling

Stir together butter, anchovies, and garlic. Serve eggs, radishes, and baguette rounds with anchovy butter and a small pile of salt, for sprinkling.

From Martha Stewart Living, April 2010.


Author Terra

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