Author Notes: Many years ago, I read an article about how to properly fry an egg (on low heat) and it described this egg sandwich. The decadence is due to the amount of butter used for 1 egg. I love the complex salty flavor from the anchovy. This is an occasional treat for those times I feel like indulging myself. - HalfPint
- 1 extra large or jumbo egg
- 2 tablespoons butter, and more as needed
- 2 bread slices, lightly toasted
- 1/2 anchovy fillet or 1/2 tsp anchovy paste
- In a largish fry pan, on low heat,melt the butter. Crack in egg and gently cook until the white is firm. This could take about 15 minutes. Gently turn over the egg and cook another ~5 minutes or longer depending on cooked you like the yolk. Transfer egg to a warm plate, cover to keep warm.
- There should be a small puddle melted butter left in the fry pan. Add more if it looks dry. You will want at least a thin coating of butter in the pan. Add anchovy and stir it into the butter, breaking it up. Cook about 1 minute.
- Increase the heat to medium high. Place bread slices on top of the anchovy butter and fry for about 1 minute or until golden. Fry one side only (you could fry both sides, but it makes a messy sandwich to eat).
- Place the egg in between the fried bread (with fried side facing inward). Add a sprinkling of ground black pepper, optional. Serve immediately.
- This recipe was entered in the contest for Your Best Dish with Meat as a Flavoring