SUNDAY BRUNCH - ANCHOVY, ROSEMARY + CHILLI BUTTER ON TOAST, TOPPED WITH A SOFT BOILED EGG
The weekend is almost here! And nothing beats the joy of a lazy Sunday morning spent in your favourite pyjamas, especially when it comes with a delicious brunch. This month, we're bringing you a recipe that's perfect for savouring those slow, chilled out moments: Toasted Sourdough with anchovy butter and a soft-boiled egg. Trust us, this one’s a game-changer! It’s the ultimate comfort food that pairs wonderfully with a mug of coffee and Sunday papers in the garden. Ready to add a new favorite to your Sunday brunch lineup?
You will need:
200g tinned anchovy fillets
2 Stalks of Rosemary
1/2 tsp Chilli Flakes
100g Soft Butter
Eggs (1 per person)
Sourdough Bread
Salt
Chopped Parsley
Method:
Take the anchovy fillets out of the oil and place in a pestle and mortar.
Remove the rosemary leaves from the stalk, chop finely, and add to the anchovies. Then add the chilli flakes and blend together.
In a bowl, mix the soft butter with the anchovy mix.
To make the eggs, place the eggs into a pot of boiling water and simmer for 6 minutes.
Remove the eggs from the water, gently tap the side with the back of a teaspoon to dint and slightly crack the shell. Then place them all into a bowl of iced water. Leave for a minute and then remove and peel.
To assemble, toast the sourdough, spread on the anchovy butter, and slice the egg into quarters on top. Season the egg with a little salt and sprinkle with some chopped parsley.
Tip: Save the leftover anchovy butter to melt on top of cooked fish, steak, or lamb for an easy and delicious dinner. Yum!
Our Crop Sets is the perfect Summer brunch attire!
