Anchovy Eggs

Anchovy Eggs

Another 1983 WW

Serves 2

4 hard- boiled eggs

2 tsp anchovy essence

4 tsp salad cream

s and p

1 punnet mustard and cress

6 oz tomatoes, sliced

3 oz cucumber, sliced

4 spring onion

Cut eggs in halves, carefully remove yolks into a basin, add anchovy essence, salad cream, salt and pepper. Beat thoroughly into a cream. Pipe or spoon back into whites.

Arrange mustard and cress, tomato and cucumber on two plates, decorate with spring onion "brushes"

Each serving equates to,

2 eggs, 1 fat, 6 oz veg