Crostini

Ihaven't tried this yet but it seems so easy and good and is also a great way to use up egg yolks. Recipe source: Bon Appetit (January 1981)

• Ready In: 30 mins
• Serves: 6-8

Ingredients

• 1⁄4 cup butter
• 6  anchovy fillets, mashed
• 6  tablespoons white wine
• 3  tablespoons olive oil (or more)
• 6  slices  white bread, crusts removed
•  flour
• 6  egg yolks, lightly beaten
•  breadcrumbs

Directions

1. In a small skillet melt butter over medium heat. Stir in anchovies and wine and stir to blend. Set aside and keep warm.
2. Set up three pie pans or plates. In the first pour in flour. In the second pour in beaten egg yolks. In the third pour in bread crumbs.
3. Dip bread in flour (shaking off excess) and then into egg yolks and finally in the bread crumbs, again shaking off excess.
4. Cut bread slices in half and set aside on a plate.
5. In a large skillet heat oil over medium heat.
6. Add bread slices to skillet in batches and fry until both sides are golden brown, adding more oil if necessary (2-4 minutes per side).
7. Serve immediately topped with reserved anchovy sauce.