Soft-Boiled Eggs With Anchovy Toasts Recipe

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Democracy Dies in Darknessclock20 minscourseAppetizerStart CookingComment on this storyAdd to your saved recipesBy Julia Turshen

Crunchy toast is the perfect bed for soft-boiled eggs (which are indeed very soft). Here, the rich egg yolk and a generous swipe of butter tame the assertive anchovies. This is great not only as a meal, but also cut into small pieces and served with cocktails.

From cookbook author Julia Turshen.

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Ingredients

measuring cup

Servings: 4

Directions

Time Icon Total: 20 mins

  • Step 1

    Bring a medium saucepan of water to a boil over high heat, then reduce the heat to medium-low. Gently add the eggs; cover and cook for 6 minutes (it’s best to set a timer).

  • Step 2

    Once the time’s up, use a slotted spoon to transfer the eggs to a colander and rinse them under cool tap water to stop them from cooking. Tap the eggs on a work surface and peel them.

  • Step 3

    To serve, generously butter each slice of toast and place on individual plates. Arrange anchovy fillets on top (to taste), then gently crush a soft-boiled egg on each portion. Sprinkle with crushed red pepper flakes or drizzle lightly with chile oil.

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    Nutritional Facts

    Per serving (with 2 anchovies and 1 tablespoon butter per piece)

    • Calories

      330

    • Fat

      18 g

    • Saturated Fat

      9 g

    • Carbohydrates

      28 g

    • Sodium

      700 mg

    • Cholesterol

      225 mg

    • Protein

      13 g

    • Fiber

      1 g

    This analysis is an estimate based on available ingredients and this preparation. It should not substitute for a dietitian’s or nutritionist’s advice.

    From cookbook author Julia Turshen.

    Tested by Kara Elder.

    Published March 28, 2017

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