"They're ultra savory, with a slightly pungent touch that rids you of the need to flavor your eggs with anything else. With meaty, salty nuances, anchovies are the perfect ingredient to upgrade your fried eggs with - and it doesn't take much to do so. Along with being super savory, anchovies are incredibly soft and melt easily. Heat the fish in oil or butter, then crack an egg or two inside and let it absorb the umami."
"Each sliver of anchovy is quite strong, so you don't need much to get some good flavor going. If you do like a strong flavor, though, pan-fry the anchovy filets before adding the eggs on top. The anchovy sits in the jammy center of the egg, filling it with a tender, umami bite. Some anchovy fans slice up the fish and fry it with onions before adding the eggs, giving the dish an earthier edge."
"With the umami punch that anchovies provide eggs, there's not much you need to add to the dish to make it more flavorful. Once the eggs are cooked, add it to a piece of toast, along with some chives or parsley to finish. To elevate it subtly, rub garlic on the toasted bread, then add slices of ripe tomatoes on top of the bread before finishing with the eggs."
Anchovies impart concentrated umami, saltiness, and meaty depth that elevates eggs without much additional seasoning. Oil-rich fillets are ultra savory and slightly pungent and melt when heated; sauté briefly in oil or butter, then crack eggs into the pan so they absorb the umami. For bolder flavor, pan-fry whole fillets or mince and fry them with onions for an earthier note. After cooking, place eggs on toast and finish with chives or parsley; rub garlic on toast and add ripe tomato slices. For a heartier option, bake eggs with minced anchovies into focaccia and pair with soft cheeses.
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