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Soft Egg With Anchovy Toasts

A delightful dish combining creamy soft-boiled eggs with flavorful anchovies on crispy toast, perfect for breakfast, brunch, or a light meal.
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Prep Time 10 minutes
Cook Time 6 minutes
Total Time 16 minutes
Servings: 2 servings
Course: Breakfast, Brunch
Cuisine: Mediterranean
Calories: 320
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 large large eggs Use fresh eggs for better flavor.
  • 4 slices slices of bread Choose your preferred type of bread.
  • 4 fillets anchovy fillets Can use canned anchovies if preferred.
  • 1 tablespoon unsalted butter For mixing with anchovies.
  • to taste Freshly ground black pepper Adjust based on personal preference.
  • to taste Chopped fresh parsley Optional, for garnish.

Method
 

Preparation
  1. Fill a pot with water and bring it to a gentle boil.
  2. Using a slotted spoon, gently add the eggs to the boiling water and cook for about six minutes for a soft, runny yolk.
  3. While the eggs are cooking, toast the 4 slices of bread until golden brown and crispy.
  4. In a small bowl, mix the anchovy fillets with the butter to create a smooth paste.
  5. When the eggs are done, carefully remove them with a slotted spoon and place them in a bowl of cold water for one minute.
  6. Spread the anchovy paste generously on each piece of toasted bread.
  7. Once the eggs are slightly cooled, gently peel the shells off.
  8. Place the soft-boiled eggs on top of the anchovy toast, cutting them in half if desired.
  9. Finish by sprinkling freshly ground black pepper and chopped parsley for garnish.
  10. Serve immediately and enjoy!

Notes

This dish is best enjoyed fresh. Store leftovers in an airtight container in the fridge and consume within a day. Avoid freezing as the egg texture may change.