Ingredients

Method

• 8 white anchovy fillets
• 2 T caper berries or capers, finely chopped
• ½ cup Woolworths Extremely Creamy Mayonnaise
• 2 T wholegrain mustard
• Juice and zest of 1 lemon
• 300 g red or white cabbage, finely shredded
• Freshly ground black pepper
• Olive oil for frying
• 4 x Woolworths XL Free Range Eggs
• 4 T Woolworths Hard Cheese
• Sourdough, sliced and toasted
• Watercress, to serve

Method

Ingredients

1. Place the anchovy fillets on a wooden chopping board, use the back of a knife to make them into a smooth paste. Mix the chopped caper berries or capers and Woolworths Extremely Creamy Mayonnaise together in a small bowl.

2. To this, add the mustard, lemon and cabbage. Season with lots of freshly ground pepper.

3. Heat some olive oil in a non-stick pan over medium heat. Fry the eggs, sunny side up, season with the Woolworths Hard Cheese when the edges start to brown. Cook for a further minute and remove from the pan.

4. Pile the Caesar cabbage slaw onto the toasted sourdough and topped with a fried egg and some watercress.