Egg and Anchovy Crostini

Photo: Annabelle Breakey

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.

Yield: Serves 8
Total:
Recipe from Sunset

More From Sunset

Recipe Time

Total: 35 Minutes

Nutritional Information

Amount per serving
  • 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

Ingredients

  • 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
  • Pepper
  • 1 lemon
  • 16 marinated white anchovy fillets*
  • 2 tablespoons roughly chopped flat-leaf parsley
  • 2 tablespoons chive pieces (about 1/2 in. long)

Preparation

  1. 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. 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. 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. 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.
  5. *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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Egg and Anchovy Crostini Recipe at a Glance
advertisement
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy