Starters & Light meals

Anchovy-buttered crostini with poached eggs

By Abigail Donnelly
4
Easy
10 minutes
10 minutes
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Ingredients

Method
  • 8 finely chopped anchovy
  • 100 g softened butter
  • Slices of baguette
  • 4 Free-range eggs

Method

Ingredients

Fold finely chopped anchovy fillets into softened butter and chill to set.

Toast thick slices of baguette, then spread generously with anchovy butter and serve with soft-poached free-range eggs.

New to poaching eggs? Learn how to poach eggs perfectly here.

Discover more breakfast recipes here.
Abigail Donnelly

Recipe by: Abigail Donnelly

Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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