Ingredients
For the anchovy butter
For the poached eggs
Method
1. Make the anchovy butter by combining all the ingredients in a bowl and beating until smooth, then set aside until needed.
2. For the poached eggs, put a large pan of water onto a medium simmer. Add the vinegar and swirl with a spoon, so there’s a little whirlpool in the middle of the pan. Crack in the eggs one at a time and cook for 3-4 mins. Remove, then trim off any excess whites.
3. To serve, spread a thick layer of the butter onto the sourdough toast, then top with the tomatoes. Finish with a poached egg on each slice toped with a few basil leaves and a sprinkling of lemon zest, parmesan and chilli flakes.