Egg and Anchovy Crostini Recipe | Myrecipes - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Chris Cosentino—chef at San Francisco's Incanto restaurant and author of Beginnings; My Way to Start a Meal (Olive Press; $25)—likes his eggs with soft yolks, and here he nestles them into lemon-scented toasts. Instead of using ordinary canned anchovies,
Ingredients
- Sea salt
- 4 extra-large eggs
- 12-in. length of baguette (2 1/2 to 3 in. wide), split lengthwise
- 2 tablespoons extra-virgin olive oil
- Pepper
- 1 lemon
- 16 marinated white anchovy fillets*
- 2 tablespoons roughly chopped flat-leaf parsley
- 2 tablespoons chive pieces (about 1/2 in. long)
Instructions
- Fill a bowl with ice water and salt. Bring a saucepan of water to a boil and lower in eggs with a spoon; cook 6 1/2 minutes for a softly set egg. Transfer eggs to salted ice water (salt helps the shells come off more easily) and cool completely, about 5 minutes. Peel eggs and set aside.
- Preheat broiler with a rack set 4 in. from heat. Brush baguette with oil and sprinkle with salt and pepper to taste. Toast bread, turning once, until warm and golden brown, about 5 minutes. Rub cut side of bread with whole lemon to extract oils from peel.
- Use a 1 1/2-in. round cutter to cut 4 evenly spaced holes in each baguette half, or use a knife and scoop out with a spoon. Slice bread crosswise between holes into 8 pieces.
- Cut eggs in half crosswise and set an egg into each hole. Sprinkle eggs with salt and pepper. Lay 2 anchovies over each and sprinkle with parsley and chives.
- *Find in well-stocked grocery stores or Italian markets, or substitute good-quality regular canned or jarred anchovies that you've tossed in a little sherry vinaigrette.
PCOS-Friendly Foods in This Recipe
This recipe contains the following foods that may benefit PCOS management: Lemon.
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