Bagna Cauda Toast with a Jammy Egg
Definitely one for the anchovy lovers, bagna cauda is a glossy warm anchovy garlic sauce often enjoyed with crudités. But it’s also very good on toast with a soft boiled egg.
Ingredients
Directions
- 1
Pick out one or two anchovies from the tin to garnish, then using a pestle and mortar or food processor pound/blend the remaining anchovies with the garlic until you have a smooth paste.
- 2
Add the paste to a saucepan with the butter and olive oil and heat of a gentle flame until the anchovies have melted. Use a whisk to help them break down.
- 3
Cook for about 5 mins whisking every so often until the butter just begins to foam.
- 4
Then remove from the heat and whisk in the zest and juice of the lemon.
- 5
Season to taste.
- 6
Toast your bread and boil your eggs (I like a 6 min egg for a perfect jammy yolk).
- 7
Spoon the bagna cauda onto the toast, top with the egg and finish with freshly cracked black pepper and the anchovies.
