Egg And White Anchovy Crostini – a delicious recipe with crusty country bread, Extra-virgin olive oil for brushing, eggs, extra-virgin olive oil, lemon juice, Mayonnaise. Easy to follow and perfect for any occasion.
Serves 4
Snacks & Appetizers
Servings:persons
1
1. Place the eggs into a medium pot, add enough water to cover the eggs, and bring to a boil over medium-high heat. Immediately turn off the heat, cover and let sit in the hot water, for 9 minutes. Transfer eggs to a bowl filled with cold water. Allow the eggs to cool while you work on preparing the rest of the ingredients.
2
2. Preheat a broiler or grill over high heat. Brush one side of the bread with the olive oil. Place bread slices on a baking sheet and toast the bread on one side until lightly browned and crisp, about 1 minute. Transfer to a wire rack and allow toast to cool.
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3. When the eggs are at room temperature, slice them into thin slices (it's okay if the slices crumble a bit) and gently toss them with the olive oil and lemon juice. Spread a thin layer of mayonnaise over toast slices and place the egg mixture on top. Top with anchovies, followed by chives. Finish with freshly ground black pepper.
210
kcal
Calories
18
g
Fat
1
g
Carbs
13
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 4 (3/4-inch thick) pieces of crusty country bread, halved, Extra-virgin olive oil for brushing, 4 large eggs, 2 tablespoons plus 2 teaspoons extra-virgin olive oil, and more.
Yes, Egg And White Anchovy Crostini falls under the Snacks & Appetizers category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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