Anchovy and egg on toast

This isn’t really a recipe. I would be fooling myself as well as everyone else if I made out it was.

But it is good.

I recently took a work trip to Sweden. I love Sweden. A lot. Not as much as my friend Emma, who is like totally obsessed and hangs out in Sweden just so she can bump into Alexander Skaarsgard (that was just a blatant plug of her blog by the way).  But I do love it a lot. It’s clean. People look healthy. And I love herring. So Sweden is a good place.  And they serve this, it seems, at breakfast.  Well they did in my hotel in Gothenburg anyway.

It’s basically 3 boiled eggs chopped up and mixed with lots (about 8 fillets) of tasty chopped anchovy, dill (small handful) and a bit of onion (quarter of a small onion, or two spring onions), with salt and pepper. Slathered on toast.  That’s about 4 portins by the way. It’s awesome. I’m not one for sweet breakfasts. But give me a plate of eggs with bits of fish in it, or anything laden with chilli and I’m sold.

The anchovies are running away!

I ate this twice for breakfast over the Jubilee weekend. I can vouch for the fact that it even tastes good upon waking after having gone out dancing for 6 hours until the early hours of the morning.  I used fancy smoked anchovies because they’d been sitting in my fridge up until the use by date – a whim purchase. But use whatever nice anchovies you have. It is totally awesome.

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