Drain mozzarella and cut into 6 slices. Rinse anchovy fillets in cold water and pat dry. Cover 6 slices of toast with mozzarella. Place prosciutto on three of them, anchovies on 3. Place the remaining slices of toast on top and press together well at the edges. Turn the breads briefly in flour, dust both sides with flour and place in a deep square baking dish. Beat eggs, season with salt and pepper and pour over the breads. Let the toasts sit for 5 minutes, flip and let sit for another 5 minutes. Heat oil in a pan and bake the breads in it until golden brown on both sides, cut in half diagonally 2 times and garnish with basil leaves.
Preparation Tip:
For vegetarians:The toasts can also be filled with vegetables only.
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