BOILED EGGS WITH ANCHOVY SOLDIERS
Who doesn’t like boiled eggs and soldiers? It’s one of those childhood dishes we tend to forget about but come back to when we have kids of our own. Here I’m turning it on its head by spreading the soldiers with butter and mashed anchovies to make a kind of home-made Gentleman’s Relish. It’s a great twist on a great classic and guaranteed to make your taste buds stand to attention.
Servings
2
Servings
2
Ingredients
Instructions
  1. Drain the anchovies, reserving the oil, and place in a mortar with a pinch of pepper. Pound until smooth, then add the butter and pound again until well mixed. Taste and adjust the seasoning as necessary.
  2. Cook the eggs in gently boiling water for 4½ minutes. Remove them as soon as the time is up.
  3. Meanwhile, place a heavy-based frying pan over a medium heat and add 1–2 tablespoons of the reserved anchovy oil. Once hot, add the bread and toast it on each side until golden brown.
  4. Spread the toast with the anchovy butter, sprinkle with the chopped parsley, if using, and slice into soldiers. Serve alongside the soft-boiled eggs.
HOW TO SOFT BOIL EGGS
  1. The secret to softly boiling eggs is to lower them gently into boiling water on a spoon and tilting it so they don’t hit the bottom of the pan. Then count to five, turn the heat down, and cook for four and a half minutes.