It's something that's never lost its magic.

Slice that top often.

Dunk that soldier into the yolk.

You can't mess with a deliciously running young, but this is what I like to dunk in it.

And anchovy soldier anchovies interface in water.

No salt, naturally, yeah, and he's a very salty, so just a touch of pepper.

Rich in a 1,000,000 three's.

The amazing tinned anchovy is a natural flavor enhancer, and I use it to pepper many a savory dish from roast lamb to the humble toasted soldier.

Really nice smooth paste.

This smell of that is almost like being in a seaside.

Now get your soft butter.

Just put half the buttery 1st 50 50 is the way you 2% anchovy butter that way got that real nice salty creaminess.

Mix that up.

It's actually delicious.

Trust me finishing that anchovy butter on a slice of grilled fish.

I'm in heaven bread.

This is a salad, a delicious, crusty Take four life slices.

Now get that pan nice and hot.

A couple tablespoons of that anchovy oil into the pan.

Get your bread and lightly fry these sides.

Smell that Actually, oil is incredible.

Take that out now.

Bring you water up to the boil.

The secret off softly boiling an egg is the place.

It was the water gently on a spoon in just tilt so they don't hit the bottom.

Nice on lights up to the ball.

Count to five.

Turn the gas down.

Is it for 1/2 minutes?

Is it five minutes for softball day?

I've cooked thousands of them on every time.

It's four and 1/2 minutes.

What's that's boiling?

Get your breath spread that on the that is incredible.

Chopped parsley brings that kind of freshness.

Goes brilliantly well with anchovies.

You hear that crunch on and sorry, but I can't resist.

Oh my God, right gas off one beauty in two.

I feel like a five year old again.

That moment when you open the vault on that little magic inside is all yours.

There's a great twist on a great classic, well perfect soft boiled eggs with dressed up anchovy butter soldiers.