Brunch, Veggie

Caesar Salad Toast With Soft-Boiled Egg

We made a salad into a sandwich! We proudly present the Caesar Salad toast on sourdough, topped with a perfect soft-boiled egg.

We proudly present the Caesar salad toast! One could also say we topped some sourdough toast with a deconstructed Caesar salad. And we topped it with an egg. But Why did we do that?

It’s because Sophia is obsessed with brunch foods and keeps requesting them. For her, a perfect brunch dish is hearty and there have to be carbs and at least one gooey egg-yolk involved. This sandwich has it all and more: Perfect sourdough bread, creamy spread, crunchy fried capers, fresh salad, cheeeeeeeeese, and a perfect soft-boiled egg. 

Here are some facts (and we will die on that hill): 

  1. You can make everything into a sandwich. 
  2. You can make everything into a salad. 
  3. This toast is proof that this theory is legit.
We made a salad into a sandwich! We proudly present the Caesar Salad toast on sourdough, topped with a perfect soft-boiled egg.

We teamed up with asourstory, who made the amazing sourdough bread for this recipe. Make sure to check out her content, she’s really talented.

Caesar Salad Toast With Soft-Boiled Egg

Course: Main, BreakfastDifficulty: Medium
Servings

2

servings
Prep time

30

minutes
Total time

30

minutes

The best sourdough sandwich you’ll ever have.

Ingredients

  • Caesar Salad Spread:
  • 1 egg

  • 20 g whole grain mustard

  • 20 g Dijon mustard

  • Juice and zest of 1 lemon

  • 20 g capers

  • 10 g white wine vinegar

  • Cayenne pepper, to taste

  • 1/2 garlic clove

  • 10 anchovy fillets

  • 50 g parmesan

  • 200 g canola oil

  • Black pepper

  • Salt

  • To serve:
  • 4 slices of fresh ciabatta bread (we used the fantastic bread by @asourstory )

  • 4 soft-boiled eggs (do we really need to explain how to boil eggs? Yes, because we f***d it up 3 (!!!!) times. Put them in boiling water for 5 to 6 minutes, depending on the size of the eggs. Smaller eggs will probably need 5 to 5 1/2 minutes. After boiling, put them in cold water, so they won’t continue cooking).

  • Romaine lettuce leaves

  • Shaved parmesan

  • 20 g capers

  • 200 g canola oil

  • Salt and pepper to taste

  • smoked paprika to taste

Directions

  • For the spread, blend all the ingredients but the canola oil with an immersion blender. When the mixture is smooth, slowly drizzle in the oil while keep mixing. You just made super fancy mayonnaise. Set aside (even if it’s hard not to eat the whole thing).
  • Let’s fry some capers! It’s really important that the capers are dry, so please make sure you pat dry them with a paper or kitchen towel. Heat the canola oil in a saucepan. Use a wooden spoon or chopstick to check the temperature. It’s about right when bubbles form around the wood, and you hear a light sizzle. Use a skimmer to fry the capers in the hot oil until just golden brown. It will take about a Minute for medium-sized capers.
  • Transfer the capers to a paper towel to drain. Blot gently to absorb excess oil. Cool briefly before using.
  • Place a slice of bread onto a plate, spread some Caesar dressing gunk, add romaine lettuce leaves, one soft-boiled egg (slice it in half!), parmesan, the fried capers, and season to taste.

Recipe Video

@shemesh.kitchen

Everything is a sandwich—even caesar salad! accidentally deleted the video. Here it is again. #foodasmr #foodtiktok #blowup #fürdich

♬ Alors on danse – Slowed – Stromae