This traditional British dish with anchovies is perfect for breakfast or light lunch. And with less cream, it's healthier than the traditional one!
Ingredients
- 50g can anchovy fillets in olive oil, drained
- 45g (1½ oz) butter, softened
- 2 thick slices white bread
- 3 medium eggs
- 2 tbsp crème fraîche or double cream
- Salt and freshly ground black pepper
- A few capers, optional
- Fried or grilled tomatoes
WEIGHT CONVERTER
Method
- Set aside 4 anchovy fillets. Mash the rest of them with about 30g (1oz) of the butter. Toast the bread and spread it with the anchovy butter.
- Meanwhile, beat the eggs with the crème fraîche, or cream, and season lightly.
- Melt rest of butter in a small pan. Add egg mixture and cook over a low heat, letting it set, then stirring gently until thickened and scrambled.
- Spoon mixture on to toast and arrange the reserved anchovies, halved lengthways, on top, adding the capers, if using. Serve with tomatoes.
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Top tip: Rinse anchovies before using if you're not keen on their saltiness.
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