• 8 eggs
  • 1/2 cup milk
  • 1/4 cup parsley, chopped
  • 1/2 teaspoon salt
  • 1/2 teaspoon hot red pepper sauce
  • 1/4 cup butter or margarine
  • 8 slices buttered toast
  • 1 can (2 oz.) anchovy fillets, drained
  • 1 tablespoon capers, drained


In a large bowl, combine eggs, milk, parsley, salt and hot red pepper sauce; beat with fork until well mixed.

In large skillet, melt butter or margarine over medium heat; Pour in egg mixture and cook slowly, drawing spoon over bottom of pan occasionally to make large curds. Continue cooking until eggs are set but not dry. Arrange two slices of toast on each of four plates. Spoon egg mixture equally on all pieces of toast. Garnish with anchovies and capers. Makes 4 servings

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Submitted 6/13/05.
Source: Detroit Free Press Cookbook
Submitted By: Linda Wilson
Scotch Woodcock