Italian Talisman Italian Cook Book

Eggs, Hunter Style

Reminiscent of the British ‘Scotch Egg,’ these Italian Eggs Hunter Style are breaded, deep fried and then served in a salty-sour beef broth and caper dressing. Pretty delicious as brunch dishes go. So good, in fact, I’d call this dish restaurant quality.


4 hardboiled eggs
1/2 cup bread crumbs
1 egg, beaten
3 tbsp olive oil
1/2 cup vinegar
1/4 cup butter
4 anchovy filets, minced
1/2 tsp meat extract (concentrated beef bouillon)
1 tbsp capers


  1. Roll eggs in bread crumbs, then dip them in beaten egg and roll them in the bread crumbs a second time.
  2. Fry in olive oil until fully browned on all sides.
  3. In a separate saucepan, bring vinegar to a boil. Reduce by 1/3. Add butter, anchovies, meat extract dissolved in 2tbsp warm water. Reduce for 3 minutes. Add capers and pour over eggs.