Ingredients
For the baked eggs
100g/3½oz unsalted butter, melted, plus extra for greasing
1 tbsp chopped fresh parsley
125g/4½oz fresh breadcrumbs
1 garlic clove, crushed to a paste with the edge of a knife
salt and freshly ground black pepper
8 free-range eggs
For the anchovy toast fingers
4 slices granary bread, crusts removed
50g/1¾oz butter, melted
12 salted anchovies
1 tsp cayenne pepper, to serve
Method
1. Preheat the oven to 180C/350F/Gas 4. Brush the inside of four ramekins with a little melted butter.
2. For the baked eggs, in a bowl, mix together the melted butter, the parsley, breadcrumbs and garlic until well combined, then season, to taste, with salt and freshly ground black pepper.
3. Divide the parsley and breadcrumb mixture equally among the prepared ra
mekins. Turn the ramekins to coat the sides and bottom with the parsley and breadcrumb mixture.
4. Break two of the eggs into each ramekin, then transfer to the oven and bake for 4-6 minutes, or until just set. (The eggs are just set when they wobble slightly when shaken gently but the surface does not break.)
5. Meanwhile, for the anchovy toast fingers, toast the bread slices until pale golden-brown, then brush each with the melted butter.
6. Cut each slice of buttered toast into three rectangles or 'fingers'. Place one anchovy into the centre of each toast rectangle.
7. To serve, dust each of the baked egg portions with cayenne pepper. Place one of the ramekins into the centre of each of four serving plates. Place three of the anchovy toast fingers alongside each.
