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Anchovies and Eggs with Baguette

Course Appetizer, Side Dish
Cuisine Mediterranean, Spanish
Keyword Anchovies and Eggs with Baguette
Prep Time 30 minutes
Servings 4
Author Mijia Eggers

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.