CookEat Recipe
Anchovies on Toast with Egg and Parsley
Six small brown toast squares each topped with two halved oil-packed anchovies, chopped hard-boiled egg and parsley.
Method
Steps
Step 1
Trim six slices of stale sandwich-loaf bread about 8 mm thick into roughly 3.8 cm squares. Toast the squares until evenly brown.
Step 2
Cut each of twelve oil-packed anchovies in half. Arrange the four half-anchovy pieces from two whole anchovies on each toast square.
Step 3
Mix the one finely chopped hard-boiled egg with two teaspoons chopped parsley. Divide this topping over the six anchovy toasts and serve on a clean dish. Offer finely chopped white onion separately only if desired.
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