CookEat Recipe
Poached Eggs on Anchovy Toast with Bacon
Poached eggs on anchovy-butter toast, finished with crisp broiled bacon.
Method
Steps
Step 1
Toast six slices of plain bread until freshly golden, without extra butter. Mix the one tablespoon anchovy paste with the one tablespoon butter and spread evenly over all six toasts. Keep ready near the hob.
Step 2
Put three and a half quarts water into a pan wide enough for six eggs to float without crowding and deep enough for the water to be at least four inches deep. Bring to a boil and add the one tablespoon vinegar. Wet a dinner plate with the one tablespoon cold water.
Step 3
Using commercially pasteurized intact-shell eggs, carefully crack six eggs onto the wetted plate without breaking their yolks, then gently slide them into the boiling water. Poach for three minutes as a guide, continuing until the whites and yolks are set and the centres reach 74°C. Lift out with a skimmer and neatly trim any adhering edges.
Step 4
Arrange two eggs on each of three anchovy-butter toasts and keep briefly hot at 140°F or above. Repeat the poaching with the other six eggs in the same pan, using the wetted plate, then place two on each of the other three toasts.
Step 5
While finishing the eggs, trim the raw breakfast bacon as needed and cut the required thin slices crosswise. Broil over a moderate heat in accordance with the broiler instructions for two minutes on each side as a guide, continuing until fully cooked and crisp.
Step 6
Lay freshly broiled bacon over the eggs on the anchovy toasts and serve promptly while hot.
Cooked it? Rate it.
Cooked 0 times