Usuba
Soft-Boiled Eggs with Fish Toast
Tender soft-boiled eggs paired with crispy toast spread with anchovy and trout butter. An elegant breakfast dish or light seafood snack.
- Total
- 20 min
- Standard serving
- 304.5 g
1
Ingredients
Total 6
Instructions
- 1
Step 1
Place canned anchovy fillets in a mortar with half of the butter and grind. Mix the second half of the butter with smoked trout in a blender until smooth purée.
- 2
Step 2
Dry the white bread in a toaster or in a pan. Cut it into strips about 2 cm wide. Spread half of the strips with anchovy butter, and the other half with trout butter.
- 3
Step 3
Boil water with salt. Carefully lower the eggs and cook for exactly 3 minutes.
- 4
Step 4
Serve the eggs in shot glasses together with fish toast.
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