Anchovies on toast

Bring a saucepan of water to a gentle boil. Carefully lower the Burford Brown eggs in and cook for exactly 7 minutes for a jammy, slightly soft yolk. Transfer immediately to an ice bath for 2 minutes, then peel and halve lengthways. Toast the sourdough slices until deep golden and crisp on both sides. If desired, rub the hot toast lightly with a halved garlic clove while still warm. Lay the whole anchovy fillets decoratively over the spread on each slice. Arrange the halved soft-boiled eggs cut-side up on top of the anchovies, pressing gently so they sit securely. Drizzle chilli oil over the eggs and toast, then sprinkle with chilli flakes, a generous grind of black pepper, and a pinch of flaky sea salt. Serve immediately on a warmed plate while the toast is still crisp. Tip: For the best jammy yolk texture with Burford Browns (which are larger than standard eggs), add 30 seconds to your usual boiling time and ensure your ice bath is truly ice-cold to stop the cooking instantly — this is the key to that glossy, orange yolk that makes the dish visually stunning.