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Anchovy Eggy-in-a-hole

Anchovy Eggy-in-a-hole

Recipe by Vilda Gonzalez

Anchovy Eggy-in-a-hole


2 pieces of sourdough bread

1 egg (or 2, or 3, or 4 - depending on how many lovers you’re feeding) 


Fishwife anchovies 

Black pepper and chili flakes 


Cut the crust off of your sourdough bread with a sharp knife. Cut one piece into a half heart shape, then lay it on top of the other piece and use it as a stencil to make a half heart out of the other. Open them up like a book to form a heart. Cut a hole in the center with a cookie cutter. Butter both sides of your heart, then toast the bread in a skillet set over medium heat. When golden brown, flip your heart toast. Add a pat of butter to the hole, then add your egg. If the egg causes the two sides of your heart to separate, just nudge them back together (as with most matters of the heart, a little bit of attention and care is often the salve). Cover the pan with a lid so that the egg can gently steam as the bread fries. When the egg is cooked to your liking, remove your toast from the pan. Finish with a grind of pepper and a sprinkle of chili flakes. Serve draped in anchovies.

Anchovy Eggy-in-a-hole


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