Egg and Anchovy Crostini
The recipe Egg and Anchovy Crostini is ready in around 35 minutes and is definitely an excellent dairy free and pescatarian option for lovers of Mediterranean food. This recipe serves 8. One portion of this dish contains approximately 10g of protein, 8g of fat, and a total of 247 calories. Not a lot of people really liked this hor d'oeuvre. Head to the store and pick up sea salt, chive pieces, pepper, and a few other things to make it today.
Instructions
Fill a bowl with ice water and salt. Bring a saucepan of water to a boil and lower in eggs with a spoon; cook 6 1/2 minutes for a softly set egg.
Transfer eggs to salted ice water (salt helps the shells come off more easily) and cool completely, about 5 minutes. Peel eggs and set aside.
Preheat broiler with a rack set 4 in. from heat.
Brush baguette with oil and sprinkle with salt and pepper to taste. Toast bread, turning once, until warm and golden brown, about 5 minutes. Rub cut side of bread with whole lemon to extract oils from peel.
Use a 1 1/2-in. round cutter to cut 4 evenly spaced holes in each baguette half, or use a knife and scoop out with a spoon. Slice bread crosswise between holes into 8 pieces.
Cut eggs in half crosswise and set an egg into each hole.
Sprinkle eggs with salt and pepper.
Lay 2 anchovies over each and sprinkle with parsley and chives.
*Find in well-stocked grocery stores or Italian markets, or substitute good-quality regular canned or jarred anchovies that you've tossed in a little sherry vinaigrette.