Walnut bread toast with anchovy and poached egg

 

A small snack can be a source of immense gastronomic pleasure. For example, this delicious tapa that Pedro has sent in. A combination of flavours that’ll have you licking your fingers!

Try it and tell us what you think (you’re sure to love it). 

Ingredients

  • Cantabrian Anchovies – one tin
  • Eggs – 4
  • Salad tomato – 1
  • Small walnut bread loaves – 2
  • Black salt
  • Honey
  • Cheese cream
  • Olive oil

Preparation

  1. Open the walnut loaves in half and toast them in oven until they are browned.
  2. Remove the Cantabrian anchovies from the tin, cut them in half and set aside.
  3. Boil a saucepan of water.
  4. Cut four pieces of cooking plastic and coat the surface with oil.
  5. Crack open each egg on their corresponding piece of plastic and close it by the four corners by tying a knot or using string.
  6. Once the eggs are ready, boil them for 8 minutes so they are not overcooked, remove them from the saucepan and leave them to cool.
  7. Cut the tomato into thin strips and start to assemble the tapa:
    1. Spread cheese cream on the bread.
    2. Add a dash of honey to each slice of toast.
    3. Put the tomato on top.
    4. Add the anchovies.
    5. Last of all, very carefully, place the poached eggs on top (they have to be cooked on the outside and with the yolk intact, so that when we cut them the toast is full of yolk).
    6. To top off the tapa, add a pinch of black salt flakes (or whatever you have).

A delicious combination of flavours, thanks Pedro!

 

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