Fudgy Eggs On Toasted Bagels With Anchioves, Mayo, & Capers Recipe
By Ed Smith
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Easy
This recipe is extracted from Good Eggs by Ed Smith (Quadrille, £22), Photography by Sam Harris
These flavour combinations are tried and tested – and indeed would work on most bready bases – but there’s something about the crunchy, chewy texture of a toasted bagel, and that the eggs and salty bits are separate, not mingled through the mayo, that makes this sing.
Try Ed Smith's recipe for Chilaquiles with Salsa Verde or Poached Egg with Nduja, Sage, & Leek or Fudgy Eggs.
Ingredients for Fudgy Eggs On Toasted Bagels With Anchioves, Mayo, & Capers
- 2 medium eggs, at room temperature
- 1 bagel, halved
- Small knob of butter, for spreading
- 2–3 tsp mayonnaise (Kewpie is particularly good here)
- 4 salted anchovies in oil
- 1 tsp capers
How to make Fudgy Eggs On Toasted Bagels With Anchioves, Mayo, & Capers
- Lower the eggs into a saucepan of boiling water and simmer for 7 minutes 45 seconds. Transfer to a bowl of ice-cold water, or chill under a cold running tap, then peel the eggs and dab dry.
- While the eggs are cooking, toast and butter a bagel.
- Cut the eggs into quarters and arrange on top of, or smoosh over, the bagel. Squirt or dab mayonnaise over the eggs, then top with anchovies and a few capers. Eat immediately.
- ALSO CONSIDER: Dill, chives, flat-leaf parsley or cress.
- A sprinkle: sesame seeds, dukkah, chilli flakes.
- A seeded bagel.
- A little mustard stirred into the mayo
About the author
Ed Smith, an award-winning food writer and former lawyer, now crafts recipes, consults, and writes after training as a chef. He's active on social media and has authored cookbooks like 'Crave,' awarded Cookery Book of the Year in 2022, 'On the Side,' 'Good Eggs' and 'The Borough Market Cookbook.' His work frequently appears in outlets such as Waitrose Food, BBC Good Food, and The Sunday Times Magazine.
