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.
Servings 4
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
Instructions
- 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.