Anchovies and Eggs with Baguette recipe is an inspiration of a popular tapas served in Southern Spain, the Boquerones. In Spain, tapas are the centre of informal meals providing a cozy atmosphere for chatting and socializing, a reason that I love to travel to Spain. Besides, as mini dishes, tapas dishes offer a budget way to taste various food in one meal. That’s why I have become a tapas fan.
As far as I know, anchovies are marinated in oil or vinegar. I prefer the one prepared in oil and use them for the Nicoise salad very often. The salty anchovies are also my favourite toppings for pizza. And anchovies with eggs on a baguette is always a dish that everyone in our family likes.
Anchovies and Eggs with Baguette can be an appetizer, party food, or a simple meal. The recipe is easy to make within 30 minutes. Even after a busy working day, I could quickly make and enjoy it with a glass of wine.
Main ingredients
There are three main ingredients, anchovies, boiled eggs, baguette, and Aioli.
Anchovies
Bottled anchovies, cured in salt and packed in oil, are regular products from German supermarkets. These anchovies are either from Spain or from France.
Eggs
I use medium-boiled eggs so that the food is not so dry while the egg yolk is not too liquid.
Baguette
Slices of a baguette have the proper size as a base for this recipe. And the crispy crust of a baguette is the only crunchy part of the dish. The airy inside of the baguette provides a larger surface area than a denser bread and thus becomes rock hard after a few hours. Therefore, the recipe requires a freshly baked baguette.
Aioli
Commonly found in the cuisines of the Mediterranean coasts of Spain, France, and Italy, aioli is a sauce made of garlic, salt, and olive oil. It is a fabulous dip with grilled vegetables as well as spread on bread. Aioli adds a delicious complement to this tapas recipe.
How to make Anchovies and Eggs with Baguette
- Use an egg cooker to boil eggs. Most egg cookers have individually adjustable hardness levels (soft/medium/hard-boiled). I choose the medium-boiled level. When the eggs are ready, cool them completely under cold running water or in a bowl of ice water. Then, peel eggs and cut them into slices. I cut one egg into three thin slices.
- Take a long and serrated knife to saw the baguette into thin pieces, cutting on the bias so that the slices are more elongated. These longer pieces have enough surface area for toppings while offering a more dramatic presentation than the small crosswise cut slices.
- Spread some aioli on each slice of baguette. I use quite a lot to attach the egg slices.
- Arrange egg slices on top of the baguette slices.
- Depending on the size of the anchovies, place one or two anchovy fillets on top of the egg slices.
- Chop some fresh parsley and sprinkle on the tapas. The herbaceous addition is a pop of colour. And, the touch of herbal flavour boosts a good appetite.
Tips for the recipe
If Aioli is not your choice, replace it with a layer of cream cheese or butter on baguette.
Did you make the recipe?
You can save the recipe or pin it for future cooking. I’d love to know how it turned out for you! Please let me know by leaving a review below and tag @cuisinereinvented on Instagram and hashtag it #cuisinereinvented.
Anchovies and Eggs with Baguette
Ingredients
- 1 baguette
- 12 anchovy fillets cured in salt and packed in oil
- 4 tsps Aioli
- 4 eggs
- 1 bunch parsley
Instructions
- Set the egg cooker to the medium level and boil the eggs.
- When the eggs are ready, cool them completely under cold running water or in a bowl of ice water.
- Peel eggs and cut each egg into three slices.
- Use a long and serrated knife to cut the baguette on the bias into 12 pieces.
- Spread some aioli on each slice of baguette.
- Arrange egg slices on top of the baguette slices.
- Place one or two anchovy fillets on top of the egg slices.
- Chop some fresh parsley and sprinkle on the tapas. Serve right away.