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Egg and Anchovy Toasts

This recipe for Egg and Anchovy Toasts has been reproduced courtesy of Orce Serrano Hams -

Orce Serrano Hams market a range of authentic Andalucian cured meats, in particular Serrano Hams, olive oils, vinegars and wines. The business is situated in the heart of the Andalucian countryside, which is the home of Serrano Hams, and ships direct from Spain. All of the products are locally produced with many being used in local restaurants and tapas bars where Serrano Ham is a great favourite. If you are looking for a taste of real Spain the Orce Serrano Hams can supply you with it!

If you would like to find out more about Orce Serrano Hams and the Serrano Hams then have a look at the article entitled Jamon Serrano / Jamon Iberico / Spanish Ham - Orce Serrano Hams or visit the web site

We first tried this lovely dish as a tapa in our local bar, it goes really well with a beer or chilled white wine. It is simple to make and livens up your usual scrambled eggs for a light supper or indeed a delightful aperitif.

Ingredients for Egg and Anchovy Toasts

French style baguette, cut into rounds and lightly toasted on each side
1 jar "Alconfriosa" anchovies
3 eggs
Splash milk
Salt and pepper
Olive oil

How to make Egg and Anchovy Toasts

  • Beat the eggs in a pan with a little milk, salt and pepper.
  • Cook over a medium heat stirring all the time until the scrambled eggs are cooked.
  • Drain the liquid from the jar of anchovies, remove the anchovies and cut into small pieces then mix with the scrambled eggs.
  • Drizzle a little olive oil over each toasted round of bread, spoon a little of the egg mixture on top.
  • Serve with parsley and tomatoes.

Egg and Anchovy Toasts

Orce Serrano Hams

Published with permission of Orce Serrano Hams