Name: Boquerones and Egg Salad on Toast
Yield: 4-6
Ingredients: 6 large eggs; 3 tablespoons mayonnaise; 2 medium shallots, finely chopped (about 3 tablespoons); 2 tablespoons sherry vinegar; 1 tablespoon chopped parsley; 2 tablespoons extra-virgin olive oil, plus more for drizzling; 1 tablespoon plus 2 teaspoons Dali N.20, plus more for garnish; 15 toasted baguette rounds; 8 whole boquerones (Spanish anchovies packed in olive oil and vinegar), halved crosswise; Salt to taste; Freshly ground pepper to taste

This easy appetizer is a fun twist on egg salad served in the style of montado (Spain’s version of crostini). It reflects the Franks’ philosophy of cooking: Keep it simple, keep it tasty and have fun. I like the way in which Dali N20 spice blend uses Saffron in a more casual preparation than usual. Saffron is often thought of as something fancy, but in this recipe, it’s easy to add just a sprinkle.

Boquerones and Egg Salad on Toast

Frank Falcinelli and Frank Castronovo, from "The Art of Blending" by Lior Lev Sercarz

Servings/Yield

4-6

Ingredients

6 large eggs
3 tablespoons mayonnaise
2 medium shallots, finely chopped (about 3 tablespoons)
2 tablespoons sherry vinegar
1 tablespoon chopped parsley
2 tablespoons extra-virgin olive oil, plus more for drizzling
1 tablespoon plus 2 teaspoons Dali N.20, plus more for garnish
15 toasted baguette rounds
8 whole boquerones (Spanish anchovies packed in olive oil and vinegar), halved crosswise
Salt to taste
Freshly ground pepper to taste

Directions

Prepare an ice bath. Place the eggs in a saucepan and cover with water. Bring to a gentle simmer and cook for 9 minutes. Transfer the eggs to the ice bath and let cool for 5 minutes.
Peel the eggs and break them up into a bowl with a whisk or your hands. Fold in the mayonnaise, shallots, vinegar, parsley, olive oil and Dali spice blend. Mix until the ingredients reach the consistency of a thick egg salad. Season to taste with salt and pepper.
Spoon some of the egg salad onto the toasted baguette rounds and place a boquerone half lengthwise across the salad. Sprinkle more of the Dali spice blend over the boquerones; finish with another pinch of salt and a drizzle of olive oil and serve.