Camden New Journal - Reciepe for Scrambled Egg and Anchovy Toasties By Clare Latimer

Publications by New Journal Enterprises

Home

Archive

Competition

The Review - FOOD AND DRINK - Cooking with CLARE
Published: 29 July 2008

Clare Latimer's recipe for
Scrambled Egg and Anchovy Toasties

Scrambled Egg and Anchovy Toasties
If you like rubbery scrambled egg then forget this recipe, as it will bounce off the toast! These should not be made more than a few hours in advance. For an alternative idea you can top toasty with a ‘scrunch’ of smoked salmon and then top with the scrambled egg.
Makes 60

Ingredients
Eight slices of white bread, medium cut.
Oil for shallow frying.
Four eggs.
Two tablespoons of milk.
50g of butter.
Salt and freshly ground black pepper.
1 x 50g tin anchovy fillets, drained.

Method
Thinly cut the crusts off the bread. Heat the oil until hot but not smoking and fry the bread on both sides until golden brown. Drain on kitchen roll. Cut each slice diagonally into four and then each triangle in half again to make eight triangles. Put the eggs, milk and butter in a small saucepan and, using a wooden spoon, stir over a low heat a few seconds until the eggs are creamy and just scrambled.
Remember to stop stirring over the heat before the egg is done, as it goes on cooking in the saucepan.
Season with very little salt, since the anchovies are salty and lots of pepper.
Using a teaspoon, spoon a little egg onto each triangle of fried bread, then cut each anchovy fillet into 4 to 5 pieces and place a piece on top of the egg.
Arrange on a serving plate and serve at room temperature.

» Recipes A - Z
» Online Shopping
» The Wine Press
» Buy wines
» Book restaurants
» Eating Out