Egg + anchovy toast with herb salad

Egg + anchovy toast with herb salad

Chefs Eat Toasties Too
Brendan Homan

This is a super-neat trick and a great way of cooking an egg inside a piece of bread without overcooking either of them. Again anchovies are paired with egg, and again it’s simple but hits the spot. Olive bread is the perfect slice for this toasted piece of heaven.


Quantity Ingredient
100g unsalted butter
4 eggs
2 garlic cloves
12 anchovy fillets
1 lemon
2 tablespoons fresh flat-leaf parsley leaves
2 tablespoons dill fronds
2 tablespoons fresh chives, cut into 2 cm pieces
2 tablespoons fresh baby coriander leaves
2 tablespoons baby cervil leaves
see method for ingredients
salt flakes
freshly ground black pepper
4 3 cm slices olive bread


  1. Use a 5 cm diameter round cutter to cut a hole in the centre of each slice of bread.
  2. Melt the butter in a non-stick frying pan over medium heat and lightly fry the first side of all four slices of bread for 3–4 minutes. Flip each slice of bread over and crack an egg into the holes in the bread. Cook for 3 minutes before gently flipping the bread over again and cooking for a further minute. The egg should be set but still runny on the inside.
  3. Cut the garlic cloves in half and rub a half on each side of the bread. Slice the anchovies and arrange them evenly on the bread. Finely grate lemon zest over each slice. Toss the herbs with a little vinaigrette and season with salt and pepper. Arrange the toasties on plates and serve with the herb salad.

Pro tips

  • There should be more rubbing of hot toasted bread with cut garlic cloves – the world would be a better place. Practise the egg-cooking-in-bread trick. The secret is to have thick slices of bread and to control your temperature. Got to have that runny yolk!
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