Anchovies with eggs and tomato

For 4 people

4 eggs
2 tins of anchovy fillets
2 tomatoes
1 lemon
½ red onion
2 spring onions (or salad onions)
Butter to serve
4 thin slices of Malax Loaf

Boil and slice the eggs. Slice the tomatoes and red onion. Cut the spring onions into slightly larger pieces. Top each thin slice of Malax Loaf with sliced egg, tomatoes, 3–4 anchovy fillets, red onion, spring onion and a lemon wedge.

‘A very tasty sandwich. It offers an unbeatable combination of flavours.
It is very important to use real anchovy. Tastes best with a cold beer.’