CookEat Recipe
Belgian Baked Egg Toasts with Anchovy and Ham
Round toast spread with anchovy and ham, crowned by whipped white and a baked yolk.
Method
Steps
Step 1
Heat oven to 190 °C. Toast four bread rounds. Mix chopped cooked ham with chopped anchovy and spread evenly over each.
Step 2
Beat whites to firm peaks, mound over the ham and form a small hollow. Place one intact yolk in each hollow and season lightly.
Step 3
Bake about 12–18 minutes until whites are set and each yolk measures 74 °C. Serve immediately.
Cooked it? Rate it.
Cooked 0 times