Huevos con Anchoas

• 2 pcs Soft boiled eggs
• 2 pcs Cantabrian Salt Cured Anchovies (canned ones)

• Cook eggs in salted boiling water for 7 minutes. Make sure you put a timer to make sure is exactly 7 minutes. Water should be boiling when addding the eggs, don't do super bif batches so water never stops boiling.
• Shock in iced water until the egg is completely cold. (at least 10 minutes)

Final Presentation:

• Peel the eggs, Cut the egg in half (yolk should be gooey, no running) and place in the bowl
• Top each egg with one slice of anchovies  
• Finish with black pepper, sea salt and olive oil