Those of you who have yet to doubt my taste may struggle with this one. Breakfast, when I fix it just for myself, isn’t always a poached egg and rosemary ham, or fruits, almonds and Greek yoghurt. Sometimes it’s something most would find entirely unexpected.
Anchovy toast, for example.
1 slice of soughdough bread, well-toasted or grilled.
Spread with a generous amount of Beurre d’Isigny AOP (unsalted, ideally.)
Top with 4 or 5 filets of Calvisius Cantabrian anchovies (Fishwife is also very good.)
Layer on very thinly sliced and loosely mounded shallots.
Top with minced parsley. I think flat leaf works better than the curly I used today.
In the best of all possible worlds, I would pair this with a glass of Champagne. This morning, it was a glass of homemade seltzer with lemon.
Looks delicious! And I love the little extra touch of recommending specific butter and parsley, it’s the little things!
Thanks Nick! And really any good butter will do. Kerrygold is great, too. I’m sticking by the parsley recommendation though!
C
Great suggestion, Chris.