Caesar ‘salad’ eggy toasts

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

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

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

flat-leaf parsley leaves, to serve

4 anchovy fillets in oil

METHOD

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.

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.

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.

#janek2 #bread #egg #parnesan #lettuce #caesardressing #anchovies