This is so easy to make you really don’t need a video from Hugh Fearnley Whittingstall to show you how it’s done, but as Hugh is one of my favourite cookery broadcasters I’ve included it anyway!
By the way, not everyone likes anchovies, if you are one of these, substitute with some parma ham, chorizo or just leave it off! Alternatively you could make the version shown in the photo opposite which is especially good if you don’t like mayonnaise.
Talking of which, you can also spice up the mayonnaise with herbs, paprika or a dash of lemon juice.
Here’s what you need and what you do:
2 hard boiled eggs
3 beetroot, boiled
6 anchovy fillets
2 slices of bread, (crusty wholemeal works well)
2 tbsp mayonnaise
Peel the eggs and slice them into the mayonnaise, then fold together. (Don’t chop or mash, you want the eggs to remain recognisable!)
Spread the egg mayonnaise onto the bread.
Slice the beetroot thinly onto the mayonnaise.
Top with anchovies.
When I make this I also butter the bread, thickly, (naughty be nice!) I also use pickled beetroot from a jar which is more piquant, but have to say fresh cooked, home grown baby beets are best if available.
You can make it into quite a substantial meal by adding salad and dare I say it … chips!