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Asparagus With Soft-Boiled Eggs & Anchovy Bread Crumbs

Emma Laperruque
  • 40 minutes
  • Serves 2 to 4

INGREDIENTS

1 2 ounce can

Anchovy, fillets

2

lbs Asparagus

4

Eggs, large

1 tsp

Calabrian chile paste

6 tbsp

Kosher salt

3 tbsp

Olive oil, extra-virgin

2

thick slices Rustic bread

6 qt

Water