Brown butter, chestnut & sage coddled eggs

Preheat the oven to 160ºC/140ºC fan/gas 3. Put the butter in a pan set over a low-medium heat until melted. Meanwhile, reserve 6 large sage leaves and finely shred the rest. Add all the sage to the melted butter and continue to cook, swirling the pan, for 2-3 minutes, until the butter smells nutty and the sage becomes crispy. Use tongs to carefully remove the whole sage leaves to a kitchen paper-lined plate, and tip the rest into a small bowl. Stir the chestnuts and vinegar through the butter, then season with a pinch of salt.

Arrange 6 ramekins in a roasting tin. Divide the chestnut mixture between the ramekins, brushing the butter up the sides. Crack an egg into each ramekin, spoon over the cream, if using, then season. Put in the oven and cook for 17-18 minutes, until the whites are just starting to set.

Meanwhile, in a bowl, use a fork to mash the anchovy paste and garlic butter together until well combined, then season with ground black pepper. Lightly toast the bread in a toaster.

When the eggs are cooked, remove them from the oven and turn the grill up to its highest setting. Allow the eggs to stand for 2 minutes in the residual heat from the tin, then use tongs to carefully lift the ramekins onto plates and let them stand for another couple of minutes. Meanwhile, spread the anchovy butter over the toast and put under the grill for 1-2 minutes until golden, then cut into fingers. Scatter the eggs with the grated Parmigiano Reggiano, top with crispy sage leaves and serve with the toast slices for dunking.