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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.

Chris Cosentino
This Story Originally Appeared On sunset.com

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Credit: Annabelle Breakey

Recipe Summary

total:
35 mins
Yield:
Serves 8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

  • 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.

Source

Beginnings: My Way to Start a Meal (Olive Press); Incanto, San Francisco

Nutrition Facts

179 calories; calories from fat 35%; protein 9.9g; fat 7.1g; saturated fat 1.6g; carbohydrates 20g; fiber 1.1g; sodium 546mg; cholesterol 125mg.
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