Ingredients
1/2 tsp of fennel seeds
A large pinch of chilli flakes
30g butter, softened
2-3 anchovy fillets
Salt and pepper
Soft boiled eggs
Asparagus
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Summary
This fennel, chilli, anchovy toast takes boiled egg and soldiers to the next level, plus it uses up those couple of anchovies lounging in the bottom of the jar. We made this for lunch and couldn’t stop telling people about how yum it was. Blanching some asparagus is a great idea too. Ooooo we love a soft yolk dip situation!
Fennel, Chilli, Anchovy Toast
Place fennel seeds and chilli flakes in a mortar and pestle or a spice grinder and grind into a rough powder.
Add butter and anchovies and mash using a fork until paste like and well incorporated.
Season with pepper and salt (if your butter is unsalted).
Boil eggs (we do 6 mins in boiling water for soft yolks), blanch asparagus (2-3 mins)
Toast/grill bread, smear on the butter mix, chop into soldiers DIP AWAY!
