6 eggs4 Tbsp creamSaltfreshly ground pepper3 Tbsp butter4 slices buttered toast, crusts removed and cut into 8 triangles2 Tbsp anchovy paste8 anchovy fillets1 small bunch watercress
Beat the eggs lightly and add in the cream, salt and pepper. Spread the toast with anchovy paste and arrange on a serving dish. Melt the butter in a heavy-bottom saucepan over low heat. Pour in the eggs and cook very slowly over low heat, stirring constantly with a wooden spoon. Be careful not to over cook as the will continue to cook after you remove them from the heat. Take them off the heat while they are still on the runny side. Divide the eggs into equal portions on to the toasts, garnish with rolled anchovy fillets and watercress and serve right away with a nice cup of tea.
Big John's PFI 1001 6th Avenue South Seattle, WA, 98118, USA
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