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But I would prefer that my bread was browned solely from the application of heat.
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Return pan to oven and bake, approximately 1 hour, until the corn bread is browned on top and a toothpick or a thin knife inserted into the top comes out clean.
Bake at 350 degrees F (180 degrees C) for 25 minutes or until the bread is browned.
If the top of the bread is browning faster than expected, cover with foil.
If you find that the bread is browning or even burning before the cheese melts properly, turn the heat down.
When bread is brown enough, flip.
Check to see if bread is brown after no more than a minute and a half, although more time may be needed for desired results.
Cook the other side of the eggy in a basket for another minute or two, until the egg white is fully cooked and firm, and the bread is brown.
When bread is lightly browned on edges, stir in anchovy paste.
Reduce the heat to low and cook each side, moving it around the pan a bit if necessary, until the bread is gorgeously browned.
Once the cheese is melted and the bread is lightly browned, turn off the heat.
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