Anchovy Toast Recipe

Inspired by Alewife

Time1h

Serves4

Garlic Aioli, Soft Boiled Egg, Pickled Shallot

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Ingredients

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Bread and Toppings

4 slices Sourdough bread

8 pieces Canned anchovies

Garlic Aioli

1 cup Mayonnaise

2 cloves Garlic cloves

1 tbs ReaLemon lemon juice

2 tbs olive oil

1 tsp Celtic sea salt

Pickled Shallot

2 medium Shallots

1 cup White vinegar

1 tbs sugar

1 tsp Celtic sea salt

Soft Boiled Eggs

4 large Eggs

Method

Garlic Aioli Preparation

Make the Garlic Aioli

In a small bowl, combine mayonnaise, minced garlic, lemon juice, olive oil, and salt. Mix well until smooth. Set aside.

Pickled Shallot Preparation

Pickle the Shallots

Thinly slice the shallots and place them in a jar. In a small saucepan, combine white vinegar, sugar, and salt. Bring to a simmer until the sugar dissolves. Pour the hot mixture over the shallots, seal the jar, and let it cool. Refrigerate for at least 30 minutes before using.

Soft Boiled Eggs Preparation

Cook the Soft Boiled Eggs

Bring a pot of water to a boil. Gently add the eggs and boil for 6-7 minutes. Remove the eggs and place them in an ice bath for a few minutes. Peel and set aside.

Toast Assembly

Assemble the Toast

Toast the sourdough bread slices until golden brown. Spread a generous amount of garlic aioli on each slice, top with 2-3 anchovy pieces, and add pickled shallots. Halve the soft-boiled eggs and place on top of the toast. Serve immediately.