[Kipper is King]

I was just reading a book entitled Last Chance to Eat which begins by highlighting the history of the egg. I developed a craving for soft boiled eggs.

I cracked open a Spanish cookbook and discovered a recipe for soft boiled eggs with anchovie butter. While the egg sat in boiling water for just over three minutes, I blended a tablespoon of butter with an anchovie and some pepper. (a little fresh parsley would have made it even better! I didn't have any.) I then cracked the top of the egg and placed it on a little espresso cup to hold it upright. Then, I heated the anchovie butter in the microwave for a few seconds, and drizzled it over the opened egg.

Divine! The salty anchovie comes together with the egg so well! The fishy flavour is not too strong and it is kind of fun spooning the slightly runny egg right out of the shell.

Edit: the risk of salmonella apparently is an issue with soft boiled eggs. Danger is my middle name, eh?

Mmmmm