Soft Boiled Egg And White Anchovy Breakfast Sandwiches Food

SOFT-BOILED EGG AND WHITE ANCHOVY BREAKFAST SANDWICHES

Soft-Boiled Egg and White Anchovy Breakfast Sandwiches image

Provided by Marco Canora

Time 25m

Yield 2 sandwiches

Number Of Ingredients 5

Ingredients

2 large eggs
1 Finnish ruis bread, 1 English muffin or 2 slices other bread
2 tablespoons chopped fresh parsley
6 white anchovy fillets
Fine sea salt and freshly ground black pepper

Steps:

Fill a pot about halfway with water, and bring it to a boil over high heat. Use a large spoon to lower the eggs (in their shells) into the water one at a time. Reduce the heat to medium-high, and cook the eggs for 6 to 7 minutes-6 minutes for a runnier yolk, 7 minutes for a tighter, thicker yolk. While the eggs are cooking, toast the bread.
When the eggs are cooked, remove them from the heat immediately and gently run cold tap water over them until they're cool enough to be handled. Carefully crack the eggs with a light tap, and peel them like hard-boiled eggs.
Mash 1 egg on each piece of toasted bread with a fork. Top each egg with a sprinkling of parsley and 3 anchovy fillets, and season with salt and pepper.

ASPARAGUS EGG SALAD TEA SANDWICHES

Asparagus Egg Salad Tea Sandwiches image

Provided by Food Network Kitchen

Categories appetizer

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 0

Ingredients

Steps:

Cook 1 bunch thin asparagus (trimmed and cut into 1/2-inch pieces) in salted boiling water until crisp-tender, 2 minutes. Drain and transfer to ice water to cool; drain and pat dry. Mix with 4 chopped hard-boiled eggs, 1 chopped avocado, 1/4 cup each plain yogurt, mayonnaise and minced red onion and 1 tablespoon each lemon juice and Dijon mustard; season with salt and pepper. Spread between bread slices; trim the crusts and cut into triangles.

SOFT-BOILED EGGS WITH CHORIZO SOLDIERS

Soft-boiled eggs with chorizo soldiers image

Jazz up the soldiers for your dippy egg with sundried tomato paste and chorizo or vegetarian pesto - an easy and quick breakfast or brunch

Provided by James Martin

Categories Breakfast, Brunch

Time 20m

Number Of Ingredients 5

Ingredients

2-4 large eggs , at room temperature
4 thin slices soft white bread
1 tbsp sundried tomato paste
50g sliced chorizo
1 tbsp pesto or chutney

Steps:

First, prepare the soldiers. Spread a thin layer of sundried tomato paste on 2 slices of the bread. Put a layer of chorizo on 1 slice, then top with the other slice and press together with a rolling pin. Repeat with the remaining bread. For a vegetarian alternative, use chutney or pesto as your filling.
Put the eggs in a small pan of cold water. Bring to the boil, then reduce the heat and simmer for 3 ½ mins.
Meanwhile, heat the grill and toast the chorizo sandwiches. If the layers are starting to separate, press them together again with the rolling pin. Trim off the edges and slice into 1cm-thick soldiers. Serve with the soft-boiled eggs.

Nutrition Facts : Calories 413 calories, Fat 16 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 45 grams carbohydrates, Sugar 4 grams sugar, Fiber 3 grams fiber, Protein 21 grams protein, Sodium 2 milligram of sodium

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