Soft-Boiled Eggs With Anchovy Toasts. PICTURE: Deb Lindsey
Soft-Boiled Eggs With Anchovy Toasts (Serves 4)

Crunchy toast is the perfect bed for soft-boiled eggs (which are indeed very soft). Here, the rich egg yolk and generous swipe of butter tames the assertive anchovies. This is great not only in the morning, but also cut into small pieces and served with cocktails.

4 large eggs
Unsalted butter, at room temperature
4 thick slices country bread, toasted
Good quality anchovy fillets, drained
Crushed red pepper flakes or chile oil, for garnish

Bring a medium saucepan of water to a boil over high heat, then reduce the heat to medium-low. 
Gently add the eggs; cover and cook for 6 minutes (it's best to set a timer).
Once the time's up, use a slotted spoon to transfer the eggs to a colander and rinse them under cool tap water to stop them from cooking. 
T ap the eggs on a work surface and peel them.
To serve, generously butter each slice of toast and place on individual plates. 
Arrange anchovy fillets on top (to taste), then gently crush a soft-boiled egg on each portion. 
Sprinkle some crushed red pepper flakes or drizzle lightly with chile oil.