Transform eggs on toast into a spring feast in this recipe from Kathy Slack. Top fried sourdough with charred purple sprouting broccoli, jammy eggs, butter beans and pickled cabbage.
Transform eggs on toast into a spring feast in this recipe from Kathy Slack. Top fried sourdough with charred purple sprouting broccoli, jammy eggs, butter beans and pickled cabbage.
For the pickled cabbage, stir the sugar, cider vinegar and a pinch of salt together in a small saucepan set over a low heat until the sugar has dissolved. Pour this mixture into a wide, shallow bowl and leave to cool. Add the shredded cabbage and press it down into the liquid so it’s just submerged, then set aside for at least an hour but up to 24 hours.
Meanwhile, prepare to cook the other toppings: heat the oven to 210°C/190°C fan/gas 6½, bring a pan of water to a rolling boil and fill a small bowl with cold water, adding an ice cube.
Lower the eggs into the boiling water and boil for 7 minutes exactly. Make sure the eggs are submerged and the water is always boiling. Lift the eggs out and plunge into the iced water. Leave to cool, then peel.
While the eggs cool, toss the purple sprouting broccoli (PSB) with the extra virgin olive oil, garlic granules, chilli flakes and a pinch of salt, then arrange in a single layer on a baking tray. Roast in the oven for 10 minutes or until lightly charred.
While the PSB cooks, mash the butter beans with the Worcestershire sauce or veggie alternative and a pinch of salt.
Make the fried bread last as this is best eaten hot. Heat the olive oil in a frying pan set over a medium-high heat. Fry the bread for 2 minutes on each side or until lightly golden and crisp. Drain on kitchen paper.
To assemble, slather the butter bean mash over the hot bread slices and arrange the PSB on top. Drain the pickled cabbage and spoon it over the PSB. Top each pile with an egg, halved, and serve immediately.