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 Egg
and Anchovy Toasts
We
first tried this lovely dish as a tapa in our local bar, it goes
really well with a beer or chilled white wine. It is simple to
make and livens up your usual scrambled eggs for a light supper
or indeed a delightful aperitif.
You
will need:
French
style baguette, cut into rounds and lightly toasted on each
side
1 jar "Alconfriosa" anchovies
3 eggs
Splash milk
Salt and pepper
Olive oil
Method
- Beat
the eggs in a pan with a little milk, salt and pepper.
- Cook
over a medium heat stirring all the time until the scrambled
eggs are cooked.
- Drain
the liquid from the jar of anchovies, remove the anchovies and
cut into small pieces then mix with the scrambled eggs.
- Drizzle
a little olive oil over each toasted round of bread, spoon a
little of the egg mixture on top.
- Serve
with parsley and tomatoes.
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