Caesar ‘salad’ eggy toasts

Caesar ‘salad’ eggy toasts

By
From
One Dish. Two Ways.
Serves
4
Photographer
Mark Roper

A different way to serve eggs on toast. The dressing can be served on the side for adults, and those who love anchovies (like I do) can add extra on their lettuce wedges.

Ingredients

Quantity Ingredient
40g butter
4 slices wholemeal bread
4 large eggs
salt and freshly ground black pepper
parmesan, grated, to serve
1 iceberg lettuce, cut into wedges

Caesar dressing

Quantity Ingredient
60g mayonnaise
2-3 teaspoons lemon juice
1/2 teaspoon dijon mustard
dash worcestershire sauce
2 anchovy fillets in oil
1/2 small garlic clove, crushed
1 tablespoon parmesan, grated
salt and freshly ground black pepper

Ingredients for adults

Quantity Ingredient
flat-leaf parsley leaves, to serve
4 anchovy fillets in oil

Method

  1. To make the caesar dressing, combine the mayonnaise, lemon juice, mustard, Worcestershire sauce, anchovies, garlic and parmesan in a small bowl. Add salt and pepper to taste and set aside.
  2. Heat a large frying pan over a low–medium heat. Butter both sides of the bread slices and cut a hole in the centre of each slice. Toast one side of the bread in the pan until lightly golden, then flip and reduce the heat to low. One by one, crack the eggs into a cup and gently slide them into the bread holes. Fry on a very low heat until the eggs look done.
  3. Using a spatula, transfer the egg toasts to paper towels.

Dish one

  • Sprinkle the egg toasts with parmesan and serve with the lettuce wedges and the dressing on the side.

Dish two

  • Season the eggs with salt and pepper and top with a little parmesan. Serve with the lettuce wedges garnished with parsley and extra anchovy fillets.
Tags:
One Dish Two Ways
simple
family
kids
kid
child
friendly
kid-friendly
child-friendly
children
simple
easy
weeknight
midweek
mid-week
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