Soft-boiled eggs with anchovies and trout
2 servings
20 minutes
Soft-boiled eggs with anchovies and trout are a refined dish of author cuisine, combining the tenderness of eggs with rich fish flavors. Such appetizers are believed to have originated in Europe, where the balance of tastes and textures was valued. Anchovies add spiciness, while trout brings a smoky aroma. Crispy toasts soaked in fish oils complement the harmony of the dish. It is an ideal option for morning enjoyment or a light dinner with a glass of white wine. The simplicity of preparation combines with elegant presentation: eggs in cups and appetizing toasts create gastronomic pleasure. This dish is suitable for those who appreciate unusual flavor combinations as well as seafood lovers.
1
Take canned anchovy fillet and put it in a mortar with half of the oil. Blend the other half of the oil with the trout to make something like fish puree.
- Canned anchovy fillets: 40 pieces
- Butter: 25 g
- Smoked trout: 50 g
- Butter: 25 g
2
Dry the bread in a toaster or on a pan and cut it into strips about 2 cm wide. Spread half of the strips with anchovy butter and the other half with trout butter.
- White bread: 4 pieces
- Canned anchovy fillets: 40 pieces
- Butter: 25 g
- Smoked trout: 50 g
- Butter: 25 g
3
Bring water with half a tablespoon of salt to a boil, gently place the eggs in, and boil for exactly 3 minutes.
- Salt: to taste
- Chicken egg: 2 pieces
4
Serve the eggs in shot glasses with fish toasts.
