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Extra special eggs on toast

Freshlay Farms Golden Yolkers® eggs are wonderfully versatile, deliciously rich and irresistibly hued, making them the perfect ingredient to elevate your everyday dishes and occasion meals alike. The recipe possibilities really are endless, so here are some fresh ideas for you to try

SERVES 2 | PREP 5 mins | COOK 4 mins

Ingredients

For the anchovy butter

20g unsalted butter, softened

1 anchovy fillet

½ small garlic clove

1 tsp grated parmesan

For the poached eggs

2 tbsp vinegar such as apple cider vinegar

2 Freshlay Farms Golden Yolker eggs

2 slices sourdough, toasted

butter, to serve

2 large heritage tomatoes, sliced

handful of basil leaves

1 lemon, zested

2 tbsp parmesan, grated

pinch of chilli flakes

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.