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Anchovy-buttered crostini with poached eggs

By Abigail Donnelly
4
Easy
10 minutes
10 minutes

Ingredients

  • 8 finely chopped anchovy
  • 100 g softened butter
  • Slices of baguette
  • 4 Free-range eggs

Method

Fold finely chopped anchovy fillets into softened butter and chill to set.

Toast thick slices of baguette, then spread generously with anchovy butter and serve with soft-poached free-range eggs.

New to poaching eggs? Learn how to poach eggs perfectly here.

Discover more breakfast recipes here.