Anchovy toast with scrambled egg
- 6 eggs
- 8 slices of bread
- 2 cans of anchovies in oil
- milk
- olives
- olive oil and salt.

Fry the bread and place on kitchen towel to absorb excess fat. In an earthenware bowl, pour in a little milk and two teaspoonfuls of oil, add eggs and keep over slow heat, stirring quickly until the eggs start to set. When set, remove from heat and continue stirring. Then cover the slices of bread with egg and anchovies, decorate with olives and place in oven for five minutes.

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