sprig of fresh sage, chopped 1 tsp capers, chopped 1 egg 1-2 slices of good crusty bread 2 anchovies balsamic vinegar, olive oil and black pepper to finish shavings of parmesan cheese
Method
1. Mix the sage with the capers. 2. Poach the eggs keeping them nice and soft. 3. Lightly toast the bread and place the eggs on the toast. 4. Lay the anchovies on top, sprinkle with the sage and capers. 5. To finish, dribble the oil and vinegar over the whole dish and top with shavings of parmesan and plenty of fresh black pepper. Serve immediately.
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