Ingredients
4 (3/4-inch thick) pieces of crusty country bread, halved
Extra-virgin olive oil for brushing
4 large eggs
2 tablespoons plus 2 teaspoons extra-virgin olive oil
2 teaspoons fresh lemon juice
Mayonnaise, for spreading
8 white anchovies
2 teaspoons finely chopped chives
Freshly ground black pepper, for sprinkling
Preparation
Place the eggs into a medium pot, add enough water to cover the eggs, and bring to a boil over medium-high heat. Immediately turn off the heat, cover and let sit in the hot water, for 9 minutes. Transfer eggs to a bowl filled with cold water. Allow the eggs to cool while you work on preparing the rest of the ingredients.
Preheat a broiler or grill over high heat. Brush one side of the bread with the olive oil. Place bread slices on a baking sheet and toast the bread on one side until lightly browned and crisp, about 1 minute. Transfer to a wire rack and allow toast to cool.
When the eggs are at room temperature, slice them into thin slices (it’s okay if the slices crumble a bit) and gently toss them with the olive oil and lemon juice. Spread a thin layer of mayonnaise over toast slices and place the egg mixture on top. Top with anchovies, followed by chives. Finish with freshly ground black pepper.
