Mix the sage with the capers.
Poach the eggs keeping them nice and soft.
Lightly toast the bread and place the eggs on the toast.
Lay the anchovies on top, sprinkle with the sage and capers.
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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Micky Flanagan and chefs Francesco Mazzei and David Everitt-Matthias are in the studio.
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