Eggs On Canape

Course : French
Serves: 4
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4 large poached eggs
4 slices white bread
4 fillets anchovy fillets
4 tablespoons butter
1 dash cayenne pepper

Preparation / Directions:

Keep poached eggs warm. Cut anchovies into very small pieces. Add butter and cayenne pepper. With a fork, mix together until well blended. Toast bread. While still warm, spread with anchovy mixture. Place one egg on each slice of toast. Serve hot. Recipe Source: THE ART OF FRENCH COOKING by Fernande Garvin

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