Traditional recipes

Crostini with Crushed Eggs and Salted Anchovies

Crostini with Crushed Eggs and Salted Anchovies

Hot tip: Super-fresh eggs are going to be harder to peel than the ones you’ll find at the grocery store.


  • 8 large eggs, room temperature
  • 4 slices large country-style bread
  • ¼ cup olive oil, plus more for serving
  • 2 tablespoons Dijon mustard
  • 1 tablespoon crème fraîche or sour cream
  • Freshly ground black pepper
  • 8 salt-packed anchovy fillets, rinsed, patted dry
  • Watercress leaves with tender stems (for serving)

Recipe Preparation

  • Cook eggs in a large saucepan of boiling water 8 minutes. Drain eggs and transfer to a bowl of ice water; chill until cold, 8–10 minutes. Peel eggs; set aside.

  • Prepare a grill for medium heat. Drizzle bread on both sides with ¼ cup oil total and grill, turning once, until toasted and charred in spots, about 2 minutes. (Or cook in a dry skillet, preferably cast iron, over medium-high.) Rub with cut sides of garlic; set aside.

  • Using your hands, tear eggs in half and place in a medium bowl; add mustard and crème fraîche. Season with salt and pepper, then mash with a fork until mixture is combined but eggs still have some texture.

  • Spoon egg mixture onto toasts; halve toasts crosswise. Top with anchovy fillets and some watercress. Drizzle with oil and season with more salt and pepper.

Recipe by Rita Sodi and Jody Williams,

Nutritional Content

Calories (kcal) 200 Fat (g) 13 Saturated Fat (g) 3 Cholesterol (mg) 190 Carbohydrates (g) 10 Dietary Fiber (g) 1 Total Sugars (g) 1 Protein (g) 8 Sodium (mg) 360Reviews Section

Watch the video: Rabbit Cooking! A Recipe from 1747 (October 2021).