RECIPE FROM SPAIN:

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.