Soft-Boiled Egg and White Anchovy Breakfast Sandwiches

1. 1

   Fill a pot about halfway with water, and bring it to a boil over high heat.

2. 2

   Use a large spoon to lower the eggs (in their shells) into the water one at a time.

3. 3

   Reduce the heat to medium-high, and cook the eggs for 6 to 7 minutes-6 minutes for a runnier yolk, 7 minutes for a tighter, thicker yolk.

4. 4

   While the eggs are cooking, toast the bread.

5. 5

   When the eggs are cooked, remove them from the heat immediately and gently run cold tap water over them until they're cool enough to be handled.

6. 6

   Carefully crack the eggs with a light tap, and peel them like hard-boiled eggs.

7. 7

   Mash 1 egg on each piece of toasted bread with a fork.

8. 8

   Top each egg with a sprinkling of parsley and 3 anchovy fillets, and season with salt and pepper.

* Per serving · 4 servings · Values may vary.

No additional tips available.