This savoury French toast makes a fabulous brunch

Serves 4

8 slices medium thick white sliced bread
2 garlic cloves crushed
1⁄2 tsp sea salt
1⁄2 tsp smoked paprika
40g unsalted butter, at room temperature
30g can salted anchovy fillets (about 10), halved lengthways
Olive oil or rapeseed oil, for frying
3 large eggs

Step 1) Using a metal cutter, cut out 8 large rounds of bread. With a pestle and mortar, pound the garlic, salt, paprika and butter to a rosy mix and spread this on to 1 side of each bread round.

Step 2) Crisscross 5 anchovy slivers on 4 of the bread circles and cover with the remaining halves to make sandwiches. Push down firmly to seal the edges. Pour enough oil into a heavy-based frying pan to reach 3cm deep, and heat to 180°C. Whisk the eggs and pour into a large shallow bowl. Dip 2 anchovy sandwiches into the egg to coat both sides and every edge, then carefully lower them into the hot oil, frying for 1 minute each side, until both sides are browned evenly. Drain on crumpled kitchen paper and keep hot while you cook the rest. Serve while hot and crisp.

Looking for more recipes from Homes & Gardens? We recommend Cheese, Marmite and parsely ring, Spicy shellfish tartlets and Lemon spaghetti with crab

For all the latest from the Homes & Gardens team, follow us on Twitter and Facebook