recipes

Jammy Eggs, Anchovies & Brown Butter Capers on Sourdough

July 26

One of the most simple and satisfying “on toast” recipes I love are soft boiled eggs on sourdough toast with anchovies, particularly if you have a tin of really good Ortiz ones in olive oil. Capers and springs onions are cooked in brown butter and this drizzled over your jammy eggs is simply divine. Serve with any salad leaves you have to hand simply dressed with olive oil and lemon juice and you have a fancy lunch in minutes.

Serves 1
15 minutes

Method

1. Bring a small saucepan filled with water to a rolling boil over a medium high heat. Once the water reaches a boil, gently lower the eggs in, reduce the heat to medium and set a timer for 7 minutes to get beautifully jammy yolks.
2. While the eggs are boiling, prepare an ice bath by filling a bowl with cold water and ice cubes. This will be used to stop the cooking process and cool down the eggs quickly once they are done boiling.
3. In a small pan, melt the butter over a medium heat and continue to cook until the butter begins to turn golden. Add the capers and spring onions and cook for 2-3 minutes until they are tender. Remove from heat and set aside.
4. Toast the sourdough bread slices in a toaster or on a stovetop griddle pan.
5. Once the eggs are cooled, gently tap each on a hard surface to crack the shell, then peel off the shell and discard. Slice the eggs in half lengthwise.
6. Arrange the sourdough bread slices on a plate and feed with a generous glug of extra virgin olive oil. Top them with the jammy boiled egg halves and Ortiz anchovies from the tin.
7. Drizzle the brown butter capers and spring onions over the eggs. Season with salt and pepper to taste, serve immediately alongside the leaves and devour!

2 eggs

1 tin Ortiz anchovies

2 slices sourdough bread

2 tbsp unsalted butter

1 tbsp capers

2 spring onions, finely sliced

Handful of bitter leaves (such as rocket, radicchio, or endive)

Best quality extra virgin olive oil

Sea salt & freshly ground black pepper