Poached eggs on toast with anchovy caper sauce
easy
30 mins
30 mins
Ingredients
- 1 glass (56 ml) pickled anchovy fillets
- 1 glass (106 ml) Capers
- 2 tablespoons (40 g) Salad mayonnaise (50 % fat)
- 2 (150 g each) Mug of whole milk yoghurt
- 2 TABLESPOONS Lemon juice
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 1 Head radicchio salad
- 4 TABLESPOONS White wine vinegar
- 8 Eggs
- 4 discs Toast
- 4 tablespoons (80 g) Butter or margarine
- 7-10 Tbsp Lemon Pepper
- some stem(s) Dill for garnishing
Directions
- 1
For the sauce, drain anchovy fillets and capers separately. Crush 2/3 of the fillets finely and mix with mayonnaise, yoghurt and lemon juice. Season the sauce with salt and pepper to taste.
- 2
Stir in the capers, except for 1 tablespoon. Cut remaining anchovy fillets into long strips. Clean, wash and drain the salad. Bring 1 litre of water and vinegar to the boil. Beat the eggs one by one into a cup and carefully slide them into the no longer boiling vinegar water.
- 3
Let the eggs simmer for about 8 minutes, while they are cooking, use 2 spoons to place the egg white around the egg yolk so that the poached eggs get a nice shape. In the meantime, toast bread in the toaster.
- 4
Spread each slice with 1 tablespoon of fat and spread the salad leaves on top. Remove the eggs with a skimmer and let them drain. Place 2 eggs on each slice of toast. Pour some sauce over the eggs and sprinkle with the remaining anchovy fillets, capers and a little lemon pepper.
- 5
Wash the dill, pluck the flags and sprinkle over it. Add the rest of the sauce.
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