1 egg yolk, hard-boiled
1 tablespoon white wine vinegar
2 tablespoons olive oil
2 tablespoons chopped fresh flat-leaf parsley
2-4 white bread slices, crusts removed
50 g/2 oz canned anchovy fillets, drained
salt and pepper
pickled pearl onions, halved, to garnish


1.Shell and halve the egg, then scoop the yolk out into a bowl.
2.Stir in the vinegar, olive oil and parsley and season with salt and pepper.
3.Cut the slices of bread into triangles and toast lightly on both sides.
4.Spread with a little of the egg mixture, arrange 2 anchovy fillets on top and garnish with pickled pearl onion halves.

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