Hard-cooked Eggs With Crisp Anchovy Crumbs

Total Time: 45 mins Preparation Time: 30 mins Cook Time: 15 mins

Ingredients

• 10 large eggs
• 1/4 cup mayonnaise
• 3 large anchovy fillets, drained and minced
• 1/2 teaspoon minced garlic
• 1 tablespoon unsalted butter
• 1/2 teaspoon finely grated lemon zest
• 3/4 cup fresh brioche breadcrumbs or 3/4 cup other breadcrumbs
• 1 tablespoon coarsely chopped parsley

Recipe

• 1 preheat the oven to 350°f
• 2 in a large saucepan, cover the eggs with water and bring to a simmer.
• 3 cook over moderate heat for 8 minutes.
• 4 drain the eggs, return them to the pan and shake the pan to crack the shells all over.
• 5 fill the pan with cold water and let the eggs cool for 3 minutes.
• 6 drain and peel the eggs; pat dry.
• 7 meanwhile, in a small bowl, blend together the mayonnaise, garlic and one-third of the minced anchovies.
• 8 in a small skillet, melt the butter over moderate heat.
• 9 add the remaining minced anchovies and cook, stirring, until they break down, about 1 minute.
• 10 stir in lemon zest and brioche crumbs and transfer to a rimmed baking sheet.
• 11 bake the crumbs until golden brown and crisp, about 2 minutes.
• 12 halve the eggs and arrange on a platter.
• 13 dollop 1/4 teaspoon of the mayonnaise on each egg yolk.
• 14 top each with the anchovy crumbs and parsley and serve.
• 15 make ahead:.
• 16 *the hard-cooked eggs and anchovy mayonnaise can be refrigerated separately overnight.*.