Salty anchovy butter, tapenade, garlic, more garlic, tinned fish, rocket, basil, garlic and cheese. And eggs.
ometimes, only toast will do, whether it’s thickly cut and slathered with butter , popped under a mound of sauteed mushrooms , burrata, torn basil, plenty of good olive oil, and some black pepper and sea salt. “Other favourites are ciabatta cut in half, toasted, buttered and topped with a couple of good salted anchovy fillets,” he says, plus a squeeze of lemon for good measure.
“Rub the toast with garlic, spread with tapenade, then put the cooked courgettes, a few rocket leaves and slivers of ricotta salata or feta on top – delicious!”, fries them skin side down until the flesh turns pale, then flips and cooks for another minute. Pile the fish on to toast with some chopped blistered spring onions, crown the lot with a fried egg, and you’ll want for nothing more.
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