Nancy Silverton’s Egg Salad with Bagna Cauda Toast

INGREDIENTS

Anchovy, fillets

2 tbsp

Chives, fresh

Garlic clove, medium to large

Eggs plus, large

2 tsp

Lemon juice, fresh

Kosher salt

Maldon sea salt

2 tsp

Champagne vinegar

3/4 cup

Neutral oil

1/4 cup

Olive oil, extra-virgin

1/2 cup

Olive oil + more, extra-virgin

thick Six or eight 1/2-inch-thick slices A loaf of country bread

8 tbsp

Butter, unsalted