Poached Eggs on Anchovy Toast

A Handbook of Cookery for a Small House · Conrad, Jessie · 1923
Source
A Handbook of Cookery for a Small House
Time
Cook: 3 min Total: 3 min
Status
success · extracted 14 days ago
Not a recipe
No
Ingredients (3)
For the toast base
For poaching
Instructions (6)
  1. Butter several good slices of toast and spread with a little anchovy paste.
  2. Take an egg poacher and put over the fire to boil.
  3. Turn an egg into each ring, being careful not to break the yolk.
  4. Cook for three minutes lightly.
  5. Pass the blade of the knife round each rim of the egg, pinch the machine to open it, the eggs then remaining on the flat slice.
  6. Run the knife under each one and it is easy then to place them on the toast.
Original Text
Poached Eggs on Anchovy Toast Butter several good slices of toast and spread with a little anchovy paste. Take an egg poacher and put over the fire to boil. Turn an egg into each ring, being careful not to break the yolk. Cook for three minutes lightly. Pass the blade of the knife round each rim of the egg, pinch the machine to open it, the eggs then remaining on the flat slice. Run the knife under each one and it is easy then to place them on the toast.
Notes
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