| Level: | Easy |
| Total: | 25 min |
| Prep: | 5 min |
| Inactive: | 10 min |
| Cook: | 10 min |
| Yield: | 2 sandwiches |
Ingredients
- 2 large eggs
- 1 Finnish ruis bread, 1 English muffin or 2 slices other bread
- 2 tablespoons chopped fresh parsley
- 6 white anchovy fillets
- Fine sea salt and freshly ground black pepper
Instructions
- Fill a pot about halfway with water, and bring it to a boil over high heat. Use a large spoon to lower the eggs (in their shells) into the water one at a time. Reduce the heat to medium-high, and cook the eggs for 6 to 7 minutes-6 minutes for a runnier yolk, 7 minutes for a tighter, thicker yolk. While the eggs are cooking, toast the bread.
- When the eggs are cooked, remove them from the heat immediately and gently run cold tap water over them until they’re cool enough to be handled. Carefully crack the eggs with a light tap, and peel them like hard-boiled eggs.
- Mash 1 egg on each piece of toasted bread with a fork. Top each egg with a sprinkling of parsley and 3 anchovy fillets, and season with salt and pepper.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 81 |
| Total Fat | 3 g |
| Saturated Fat | 1 g |
| Carbohydrates | 7 g |
| Dietary Fiber | 1 g |
| Sugar | 0 g |
| Protein | 6 g |
| Cholesterol | 98 mg |
| Sodium | 307 mg |
Reviews
My 8-year old and I loved this – it was satisfying & delicious. Great for any time of the day!
Wow If you are a savory person, like anchovies and breakfast, try this. A great contrast of flavors. I used grilled bread, some fresh arugula and a light drizzle of good olive oil! This alsowould make a great first course.