1 egg
1 x 50g/1¾oz tin anchovy fillets in oil
2 cloves garlic, sliced
4 stalks sprouting broccoli
1 slice sourdough
Butter, for spreading
Black pepper
I am never without a tin of anchovies in the cupboard. Most often, they’ll be employed in a pasta sauce, or squashed straight onto buttered toast late at night. Their intense flavour is one I took a little time to come round to, but it’s now one that sways me each time I consider it: on a menu, or when I’m searching through my cupboards for inspiration. This version of eggs on toast was born of the latter.
Serves 1
1. Put a small pan of water on to boil. Once it is at a rolling boil, reduce to a simmer, so that the egg doesn’t bounce about too much and crack. Lower in the egg on a spoon, and set a timer for 5 mins 30 seconds.
2. Pour the oil from the tin of anchovies into a frying pan. Once hot, add the anchovies and squash them into the oil. Add the garlic, and then the broccoli (if it’s woody, chop the ends off). Fry over a moderate heat until the broccoli is crisp and browned in places.
3. Toast your sourdough and, once the timer pings, rinse the egg under lots of cold water. Crack the shell all over, peel it off carefully, and slice the egg in half.
4. Serve the toast, buttered, topped with the broccoli, egg, and a generous grinding of black pepper.