Michael's egg and anchovy sandwich

Anchovies can be polarising, but finely chopped and mixed through the eggs they give an unexpected twist to this classic.

This recipe is from Food for Good by Michael Meredith and Eat My Lunch, Allen & Unwin, RRP$39.99.

Ingredients

12	Eggs (Main)
12 Tbsp	Mayonnaise
4	Anchovy fillets, finely chopped, plus extra to garnish (Main)
4 Tbsp	Mixed chives, and flat leaf parsley, finely chopped
2	Baguettes
2 knobs	Butter, enough for spreading
100 g	Baby watercress, or iceburg lettuce, roughly torn (Main)

Directions

1. Place eggs in a single layer in a saucepan and cover with water. Bring to boil, then boil for 6 minutes. Remove from heat, strain water from the pan and run cold water over the eggs to cool.
2. Peel eggs and chop finely. Mix in mayonnaise, anchovy, herbs and salt and pepper, to taste.
3. Cut each baguette in half (to make two smaller baguettes), then cut each half-baguette down the middle lengthwise, all the way through. Butter the insides. On the bottom half, place watercress or lettuce and top with egg mixture. Add some extra anchovies on top, if you like

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