Hot tip: Super-fresh eggs are going to be harder to peel than the ones you’ll find at the grocery store.
Ingredients
8 Servings
8
4
¼
1
2
1
8
Preparation
-
Step 1
Cook eggs in a large saucepan of boiling water 8 minutes. Drain eggs and transfer to a bowl of ice water; chill until cold, 8–10 minutes. Peel eggs; set aside.
Step 2
Prepare a grill for medium heat. Drizzle bread on both sides with ¼ cup oil total and grill, turning once, until toasted and charred in spots, about 2 minutes. (Or cook in a dry skillet, preferably cast iron, over medium-high.) Rub with cut sides of garlic; set aside.
Step 3
Using your hands, tear eggs in half and place in a medium bowl; add mustard and crème fraîche. Season with salt and pepper, then mash with a fork until mixture is combined but eggs still have some texture.
Step 4
Spoon egg mixture onto toasts; halve toasts crosswise. Top with anchovy fillets and some watercress. Drizzle with oil and season with more salt and pepper.
