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Anchovy Toast

March 14, 2019

 

Serves 4 

Ingredients 

 

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 

 

Method 

 

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. 

 

Assemble 

 

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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