Soft-Boiled Egg and White Anchovy Breakfast Sandwiches

Name: Soft-Boiled Egg and White Anchovy Breakfast Sandwiches
Prep time: P0Y0M0DT0H5M0.000S
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT0H25M0.000S
Yield: 2 sandwiches
Ingredients: 2 large eggs; 1 Finnish ruis bread, 1 English muffin or 2 slices other bread; 2 tablespoons chopped fresh parsley; 6 white anchovy fillets; Fine sea salt and freshly ground black pepper

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Level: Easy
Total: 25 min

Prep: 5 min
Inactive: 10 min
Cook: 10 min

Yield: 2 sandwiches

Level: Easy
Total: 25 min

Prep: 5 min
Inactive: 10 min
Cook: 10 min

Yield: 2 sandwiches

Ingredients

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2 large eggs

1 Finnish ruis bread, 1 English muffin or 2 slices other bread

2 tablespoons chopped fresh parsley

6 white anchovy fillets

Fine sea salt and freshly ground black pepper

Directions

Fill a pot about halfway with water, and bring it to a boil over high heat. Use a large spoon to lower the eggs (in their shells) into the water one at a time. Reduce the heat to medium-high, and cook the eggs for 6 to 7 minutes-6 minutes for a runnier yolk, 7 minutes for a tighter, thicker yolk. While the eggs are cooking, toast the bread.
When the eggs are cooked, remove them from the heat immediately and gently run cold tap water over them until they're cool enough to be handled. Carefully crack the eggs with a light tap, and peel them like hard-boiled eggs.
Mash 1 egg on each piece of toasted bread with a fork. Top each egg with a sprinkling of parsley and 3 anchovy fillets, and season with salt and pepper.