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Egg and Anchovy Crostini
Marinated White Anchovy Fillets
with Green Olives


  • 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 with green olives

  • 2 tablespoons roughly chopped flat-leaf parsley

  • 2 tablespoons chive pieces (about 1/2 in. long)


  1. 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.

  2. 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.

  3. 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.

  4. Cut eggs in half crosswise and set an egg into each hole. Sprinkle eggs with salt and pepper. Lay anchovies over each and sprinkle with parsley and chives.

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