Egg & Anchovy Crostini

Egg & Anchovy Crostini

2 extra-large eggs
8-inch (20-cm) Sadie Rose baguette, split lengthwise
1 Tbsp extra-virgin olive oil, plus more for drizzling
Sea salt and freshly ground black pepper
1 lemon
1 Tbsp roughly chopped fresh flat-leaf parsley
1 Tbsp fresh chive batons (1/2-inch/12-mm lengths)
4-8 marinated white anchovy fillets

Have ready a bowl filled with salted ice water (the salt helps the shells come off the eggs more easily). Bring a saucepan three-fourths full of water to a boil over high heat. Add the eggs and cook for 61/2 minutes. Scoop the eggs out the water and immediately immerse them in the ice water to cool completely, about 5 minutes. Peel the cooled eggs, being careful to keep them intact, and reserve.

Preheat a stove-top grill pan over medium heat. Brush the baguette lengths on both sides with the 1 tablespoon olive oil and then season on both sides with salt and pepper. Grill the bread, turning once, until etched with grill marks and crisp on both sides, 2-3 minutes on each side.

Rub the cut side of each toasted baguette length with the whole lemon, releasing the natural oils of the zest to flavor the bread. Then, finely grate the lemon zest. In a small bowl, mix the parsley and chives.

Cut each baguette length in half crosswise on a slight diagonal and arrange on a platter. Cut each egg in half lengthwise and place an egg half, cut side up, on each piece of bread. Season the eggs with salt and pepper. Top each egg half with 1 or 2 anchovy fillets and some of the herb mixture, then finish with a drizzle of olive oil, and sprinkle with the lemon zest. Serve right away.

Recipe & Photo Courtesy of