Anchovy Toast

March 14, 2019


Serves 4 



4 slice rye bread (toasted) 

4 boiled eggs 

2 teaspoons parsley, chopped 

4 lemon wedges 

12 anchovy fillets 


Mayonnaise -

3 egg yolks 

2 teaspoons Dijon mustard 

Juice of half a lemon 

350ml blended olive oil 

Season to taste. 


Salsa Verde -

1/2 bunch basil 

1/2 bunch parsley 

1/4 bunch mint 

10ml red wine vinegar 

1/4 cup capers 

150ml extra virgin olive oil 




Eggs -

Boil water in a medium-sized post, keep on high heat and add egs. 

Set a timer for nine minutes.

run eggs under tap water until cool and peel. 

Set aside.


Mayonnaise -

Mix yolks, mustard and lemon juice in a food processor. Slowly drizzle in oil until emulsified. 

Seasons to taste


Salsa Verde -

Pick and wash al herbs. Place all ingredient in the food processor and mix until smooth, season to taste. 




Toast rye bread, spread on mayonnaise, cut egg with egg slice and spread on toast. Spoon over salsa verde, place three anchovies per toast, garnish with parsley and lemon. 





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