Fried Egg, Anchovy + Pickled Red Onion Toast

Makes: 1 serve

Time to make: 10 minutes

Dietaries: Pescatarian

Cost: $$

Indulgent, salty, sweet, sour… Boujie and terribly easy.

Quality anchovies are essential, I use Ortiz as they are more salty than fishy and have a pretty mellow flavour.

Pickling your own red onions is the easiest thing ever. You will need to prep the onions at least the night before. They are something I try to have in the fridge always as they’re so great on everything.

Served with my Dad’s hot sauce. Tobasco or a mild vinegary hot sauce would do the trick too.

• Ingredients

  1 organic free range egg

  Ortiz anchovies

  Pickled red onion (prep at least night before)

  Hot sauce

  Fresh herbs; fennel fronds, dill, parsley - any of these would work.

  Lemon

  Sourdough, toasted

• Method

  Prepare red onion at least night before.

  For pickled red onion

  Finely chop 1-2 red onions. In a jar mix 1 part vinegar to 3 parts water, 1 tsp sugar, ensuring you leave enough space to add onions in. Pop the lid on and give a good shake. Add onions in and place in the fridge overnight with the lid on.

  Fry an egg, top with anchovy, herbs, salt and pepper and a squeeze of lemon juice.

  Optional to top with your favourite hot sauce.