Boiled eggs with anchovy, fennel seed & chilli butter soldiers
Prep
5 mins
Cook
5 mins
Servings
4
Difficulty
Easy
This is my go to breakfast when I want something a bit special but haven't got much time. Soft boiled eggs with soldiers is comfort food at its best, but here I've jazzed up the butter with salty anchovies, fennel seeds and chilli to make it genuinely exciting. The whole thing comes together in ten minutes flat, which means even on a busy morning I can get something nutritious and delicious on the table. Anchovies are packed with omega 3 fatty acids too, so you're getting real nourishment alongside the indulgence. Trust me, once you've tried these golden yolks dipped into that umami rich butter, you'll be making them again and again.
Ella x
Ingredients
- 4no.1 longstock gold eggs(medium eggs (I recommend No.1 Longstock Gold))
- 1 tspfennel seeds
- ½ tspchilli flakes
- 65 gramssalted butter(softened (depending on how generously you butter your toast))
- 6anchovy fillets in olive oil(anchovy fillets in oil, depending on what you have to use up)
- 4 slice/ssourdough bread
Detail level
Instructions
- 1
Boil the eggs to your preference. I bring a small pan of water to a gentle simmer, carefully lower the (room temperature) eggs in, and simmer for 5 minutes. This gives a set white and a runny yolk – perfect for dipping.
- 2
While the eggs cook, make the flavoured butter. Toast the fennel seeds in a dry pan for 30 seconds or so, until they start to smell delicious. Tip into a pestle and mortar or small blender with the chilli flakes, then crush or whizz into a rough powder.
- 3
Tip the spices onto a board and add the butter and anchovy fillets. Using a table knife, blend it all together until you have a well combined, rough mixture. Toast the bread. Spread the anchovy butter over the hot toast and cut into soldiers to dip into your eggs.
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