Poached Eggs With Toast and Anchovy Paste

 Ingredients

• 6 Slices of bread
• Butter
• Salt
• Anchovy Paste
• 6 Eggs

Directions

• Toast the slices of bread.
• Butter and salt the bread.
• Apply anchovy paste to the bread.
•  Filling a dipper halfway with boiling water.
• Place the egg in the dipper.
• Place the dipper into a pot containing boiling water.
• Let the egg stand until it is firm and white.
• Place the eggs onto the to the bread and serve.

Source — La Cuisine Creole
Prepared by Mark Hesser
Louisiana Anthology
September 26, 2022