A favorite at L.A. restaurant Campanile, this recipe is adapted from "Nancy Silverton's Sandwich Book: The Best Sandwiches Ever: From Thursday Nights at Campanile."



Ingredient Checklist


Instructions Checklist
  • Marinate anchovies: In a small bowl, combine anchovy fillets, oil, lemon zest, and parsley. Toss to combine. Let stand at room temperature, 1 hour.

  • Prepare an ice bath; set aside. Place eggs in a medium saucepan. Add enough water to cover. Bring to a boil over high heat. Reduce to a low simmer, and cook, 6 to 7 minutes. Transfer to ice bath until cool. Peel, and cut into quarters, set aside.

  • Heat a grill pan over medium-high heat. Brush both sides of bread with clarified butter. Place in skillet and cook until golden, 2 to 3 minutes per side. Rub one side of each slice with garlic, and place on work surface, garlic-side up.

  • Spread about 2 tablespoons aioli unevenly over the bread. Cut each slice of bread in half on the diagonal and place on serving plates.

  • Cut braised leeks in half on an angle, and divide them, fanning slightly, between slices of bread. Place 2 quarters of egg over each leek. Drape an anchovy fillet over each egg quarter, and drizzle with some of the anchovy marinade.