Soft-boiled eggs with anchovy and rosemary butter soldiers
(from Elyce123’s recipe box)
Source: delicious. May 2005
Prep time: 5 minutes
Cook time: 5 minutes
Serves 4 people
Categories: May
Ingredients
- 25g softened butter
- 2 anchovies in olive oil, very finely chopped
- 1/2 tsp finely chopped fresh rosemary leaves
- small squeeze of lemon juice
- 4 large eggs, at room temperature
- 4 thick slices of white bread
Directions
- Put the butter, anchovies, rosemary leaves and lemon juice in a bowl with some freshly ground black pepper and mash with a fork.
-
Using a tablespoon, lower the eggs, one by one, into a small pan of boiling water. Cook for 4.5 minutes then remove from the water and put into egg cups.
- Meanwhile, toast the bread and discard the crusts. Smear generously with the butter, cut into fingers and serve.