Soft-Boiled Eggs With Anchovy Toast

How is this delicious NOT a recipe (just in paragraph format)? Ingredients: 1 stick of butter 1 tin of anchovies Etc. Method: 1. Let the butter soften on the counter while you assemble the other ingredients: a tin of anchovies, some garlic cloves, a shake or two of smoked or regular paprika, a wee splash of lemon juice, and... 2. Rinse and mince the little fish, mince the garlic, and fork everything together into the butter to taste. 3. Then slather toast with the result and serve it with...

How long can you store the anchovy butter?

This rocks: made it this morning. But, anchovy butter needs nothing more than finely-minced anchovies (I use oil-packed, and I didn't rinse them) and butter. Lemon juice, garlic, etc are distractions. You could gussy this up with capers, etc, but it's fine without garnishes. Maybe a little black pepper ...

Amazing! The mix of crispy, salty, beady, fatty goodness with umami makes for quite a meal. I adjusted the anchovy butter recipe because my fillets would not puree. I sauted them in olive oil with a few cloves of garlic and some red pepper flakes. I added the lemon juice, chilled the mixture, then blended it with the butter. Yum!

Stupid good. I realized I had both a tin and a tube of paste and since this requires rinsing and mashing up the fish -- I grabbed the tube. I used old (close to too old) no knead bread and 3 (old) garlic cloves, grated on a zest-er. I'm not good at eggs so I steamed. I did not wait. Dang! Only one egg, and one piece of bread is needed. Stupid good.

My go-to Thanksgiving brunch. Not filling enough to ruin dinner. I'm not sure why this isn't in proper recipe form: 1 stick butter, softened 1 tin anchovies 2 garlic cloves 1/4 tsp smoked paprika salt, as needed Good quality bread, toasted Poached egg Blend or smash together or use your grubby fingers to do the work. Spread over good quality toasted bread and serve with a poached egg.

As a non-American that is not butter-obsessed, I used olive oil instead and made more-or-less a chunky paste. Scrumptious!

This anchovy butter is truly greater than the sum of its parts. I can eat it on ANYTHING.

I used the drained anchovy oil to cook my eggs over easy for an added bang.

My household consists of me. This is a great recipe because you can shape the butter into a log about an inch wide; slice it into quarter-inches; and freeze those slices (wrapped in parchment or waxed paper). All you have to do is remove one slice from the freezer while you prepare the egg and toast. By the time the egg and toast are done, the slice has softened enough to be spreadable. No bacon or ham or sausage (or scrapple, I'm Pennsylvanian) necessary; this delivers plenty of umami.

Ok ok hear me out. Smear the anchovy butter on good bread and then pan fry... insane.

Anchovy paste is the bottom of the barrel, really. Get good anchovies in a bottle. Please

I've been enjoying a similar yet also delicious recipe since I was a kid. It's just the butter and the anchovies on toast with scrambled eggs. We don't rinse off the anchovies and throw them in with the tin's oil. Here, I didn't like the addition of the lemon juice or paprika but the garlic was a nice touch. But that's just my own personal preference.

OK, made it today, this is an awesome dish. My daughter hates anchovies and also loved it. I used ciabatta bread (got at Sam's Club) and broiled/toasted it for about 1.5 minutes on high. Perfect dish, thanks so much!!! Tomatoes on the side were yummy with this.

I added capers as someone suggested...yum!