Easiest Way to Make Perfect Buttered Anchovies, Eggs with a side of Hotdog Rounds

Easiest Way to Make Perfect Buttered Anchovies, Eggs with a side of Hotdog Rounds Delicious, fresh and tasty.

Buttered Anchovies, Eggs with a side of Hotdog Rounds. Great recipe for Buttered Anchovies, Eggs with a side of Hotdog Rounds. No need to add any salt here. The anchovies are just enough salt and as you probably already know whenever you fry hotdogs whole or in pieces they taste salty enough.

No need to add any salt here.

The anchovies are just enough salt and as you probably already know whenever you fry hotdogs whole or in pieces they taste salty enough.

Oh and I did use salted butter.

You can cook Buttered Anchovies, Eggs with a side of Hotdog Rounds using 5 ingredients and 4 steps. Here is how you achieve it.

Ingredients of Buttered Anchovies, Eggs with a side of Hotdog Rounds

1. You need 3 of filets anchovies packed in olive oil.

2. You need 1-1/2 tablespoon of salted butter.

3. It’s 4 of large eggs.

4. You need To taste of ground black pepper.

5. You need 1/2 pound of beef hotdogs.

Stir together butter, anchovies, and garlic.

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

Do you love butter but don't fancy anchovies?

Give this tasty anchovy butter a chance and you will be pleasantly surprised by how good it is.

Buttered Anchovies, Eggs with a side of Hotdog Rounds step by step

1. Slice the hotdogs thin, then fry lightly browned. If reusing the pan wash before cooking the eggs. The pan becomes very sticky after cooking hotdogs..

2. Take the anchovies and smash, squashing them well. Heat the butter, when melted add the smashed anchovies..

3. Stir till the anchovies are just tinny bits. Beat the eggs and cook in the anchovy butter..

4. Move to a plate add black pepper and serve. I hope you enjoy!!.

The butter has a round saltiness without any intrusive fish flavor and oddly enough goes great with grilled meat and vegetables!

In Korean, this popular anchovy dish is known as myulchi bokum, or alternatively myeolchi bokkeum.

Side dishes, also known as banchan, play an important role in Korean cuisine—think scallion pancakes or steamed eggs—and this recipe for Korean anchovies is no exception.

As with other sides, you can serve this dish as an appetizer, a side dish, or as part of the main dish.

Combine the garlic, anchovies, salt, and olive oil in a mortar and pestle and mash to a smooth paste (or mince the ingredients together on a cutting board, mashing with the side of a knife to create a paste).