Soft-Boiled Eggs With Anchovy Toasts 4.000

Deb Lindsey for The Washington Post

Mar 29, 2017

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


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Tested size: 4 servings

  • 4 large eggs
  • Unsalted butter, at room temperature
  • 4 thick slices country bread, toasted
  • Good-quality anchovy fillets, drained
  • Crushed red pepper flakes or chile oil, for garnish

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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).

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.

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 some crushed red pepper flakes or drizzle lightly with chile oil.

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Recipe Source

From cookbook author Julia Turshen.

Tested by Kara Elder.

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