Name: Egg + anchovy toast w/ herb salad
Prep time: 15 min
Total time: 15 min
Yield: Makes 4
Ingredients: 2 tablespoons fresh baby chervil leaves; freshly ground black pepper; 2 garlic cloves; vinaigrette; 2 tablespoons fresh chives, cut into 2 cm ( ¾ in) pieces; 2 tablespoons fresh baby coriander (cilantro) leaves; 4 eggs; 100 g (3½ oz) unsalted butter; salt flakes; 12 anchovy fillets (Ortiz or other good-quality brand); four 3 cm (1¼ in) slices olive bread; 2 tablespoons fresh flat-leaf (Italian) parsley leaves; 2 tablespoons dill fronds; 1 lemon

Preparation info

Makes
4

Difficulty
Easy
Ready in
15 min

Appears in

Chefs Eat Toasties Too

By Darren Purchese

Published 2017

About

This is a super-neat trick and a great way of cooking an egg inside a piece of bread without overcooking either of them. Again anchovies are paired with egg, and again it’s simple but hits the spot. Olive bread is the perfect slice for this toasted piece of heaven.

Ingredients

Bread

four 3 cm (1¼ in) slices olive bread

Method

Use a 5 cm (2 in) diameter round cutter to cut a hole in the centre of each slice of bread.
Melt the butter in a non-stick frying pan over medium heat and lightly fry the first side of all four slices of bread for 3–4 minutes. Flip each slice of bread over and crack an egg into the holes in the bread. Cook for 3 minutes before gently flipping the bread over aga