We added a slice (1/4) of avocado. It is easy and very good!
Egg and Anchovy Crostini
Chris Cosentino—chef at San Francisco's Incanto restaurant and author of Beginnings; My Way to Start a Meal (Olive Press; $25)—likes his eggs with soft yolks, and here he nestles them into lemon-scented toasts. Instead of using ordinary canned anchovies, he uses marinated white anchovies, which have a fresher, cleaner taste.
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- Calories: 179
- Calories from fat: 35%
- Protein: 9.9g
- Fat: 7.1g
- Saturated fat: 1.6g
- Carbohydrate: 20g
- Fiber: 1.1g
- Sodium: 546mg
- Cholesterol: 125mg
- Sea salt
- 4 extra-large eggs
- 12-in. length of baguette (2 1/2 to 3 in. wide), split lengthwise
- 2 tablespoons extra-virgin olive oil
- 1 lemon
- 16 marinated white anchovy fillets*
- 2 tablespoons roughly chopped flat-leaf parsley
- 2 tablespoons chive pieces (about 1/2 in. long)
- 1. Fill a bowl with ice water and salt. Bring a saucepan of water to a boil and lower in eggs with a spoon; cook 6 1/2 minutes for a softly set egg. Transfer eggs to salted ice water (salt helps the shells come off more easily) and cool completely, about 5 minutes. Peel eggs and set aside.
- 2. Preheat broiler with a rack set 4 in. from heat. Brush baguette with oil and sprinkle with salt and pepper to taste. Toast bread, turning once, until warm and golden brown, about 5 minutes. Rub cut side of bread with whole lemon to extract oils from peel.
- 3. Use a 1 1/2-in. round cutter to cut 4 evenly spaced holes in each baguette half, or use a knife and scoop out with a spoon. Slice bread crosswise between holes into 8 pieces.
- 4. Cut eggs in half crosswise and set an egg into each hole. Sprinkle eggs with salt and pepper. Lay 2 anchovies over each and sprinkle with parsley and chives.
- *Find in well-stocked grocery stores or Italian markets, or substitute good-quality regular canned or jarred anchovies that you've tossed in a little sherry vinaigrette.
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