Dippy Eggs & Anchovy Toast
Soft boiled eggs are a breakfast staple, occasionally we like to jazz up the soldiers to go with them too.
Serves 1
Prep time: 15 MINS
INGREDIENTS
2 eggs
4 slices of sourdough (as thin as you can manage)
6 best brown anchovy fillets
25g parmesan grated
25g butter
Place a pot of water on the stove, over a high heat and bring it to the boil. While it comes up to temperature, start the anchovy toasts.
Divide the anchovies and parmesan between two of the slices of sourdough and top them with the remaining two slices.
Butter each side of the sandwiches and fry them in a pan, over a medium heat.
Turn each sandwich after 3 minutes and repeat on the other side, ensuring they are nicely crisp and golden.
Place each egg into the boiling water and cook for 5 minutes.
Lift them out of the pot and into egg cups.
Chop the anchovy sandwiches into soldiers and serve.
