Stuffed Eggs with Anchovy Cream

(*) Cooking with butter Remove the shell from the eggs, cut them in half, separate the egg yolks neatly and put them in a suitable bowl. Cut the egg whites a little bit flat at the bottom and set aside with the lid closed.

Cream butter and juice of one lemon. Mix in anchovy paste and garlic clove. Mash egg yolks well with a fork and add to butter mixture, stirring vigorously to form.

Season vigorously with salt and freshly ground pepper. Using a piping bag, fill the cream into the prepared eggs. Bring to the table in a cool place.

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