Egg And White Anchovy Crostini

• 4 (3/4-inch thick) pieces of crusty country bread, halved
• Extra-virgin olive oil for brushing
• 4 large eggs
• 2 tablespoons plus 2 teaspoons extra-virgin olive oil
• 2 teaspoons fresh lemon juice
• Mayonnaise, for spreading
• 8 white anchovies
• 2 teaspoons finely chopped chives
• Freshly ground black pepper, for sprinkling

1. 1. Place the eggs into a medium pot, add enough water to cover the eggs, and bring to a boil over medium-high heat. Immediately turn off the heat, cover and let sit in the hot water, for 9 minutes. Transfer eggs to a bowl filled with cold water. Allow the eggs to cool while you work on preparing the rest of the ingredients.
2. 2. Preheat a broiler or grill over high heat. Brush one side of the bread with the olive oil. Place bread slices on a baking sheet and toast the bread on one side until lightly browned and crisp, about 1 minute. Transfer to a wire rack and allow toast to cool.
3. 3. When the eggs are at room temperature, slice them into thin slices (it's okay if the slices crumble a bit) and gently toss them with the olive oil and lemon juice. Spread a thin layer of mayonnaise over toast slices and place the egg mixture on top. Top with anchovies, followed by chives. Finish with freshly ground black pepper.

crusty country bread, extravirgin olive oil for brushing, eggs, extravirgin olive oil, lemon juice, mayonnaise, white anchovies, chives, freshly ground black pepper

Taken from www.epicurious.com/recipes/member/views/egg-and-white-anchovy-crostini-50138643 (may not work)