Soft-Boiled Egg And White Anchovy Breakfast Sandwiches
Serves: 2
Rowena Kautzer
1 January 1970
Based on User reviews:
53
Spice
54
Sweetness
49
Sourness
45
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
2 large
Egg2 tbsps
Parsley (chopped fresh)Directions:
1
Fill a pot about halfway with water, and bring it to a boil over high heat
2
Use a large spoon to lower the eggs (in their shells) into the water one at a time
3
Reduce the heat to medium-high, and cook the eggs for 6 to 7 minutes-6 minutes for a runnier yolk, 7 minutes for a tighter, thicker yolk
4
While the eggs are cooking, toast the bread
5
When the eggs are cooked, remove them from the heat immediately and gently run cold tap water over them until they're cool enough to be handled
6
Carefully crack the eggs with a light tap, and peel them like hard-boiled eggs
7
Mash 1 egg on each piece of toasted bread with a fork
8
Top each egg with a sprinkling of parsley and 3 anchovy fillets, and season with salt and pepper