Caesar cabbage toast
4
Easy
10 minutes
15 minutes
Turn leftover cabbage into a punchy Caesar-style slaw with anchovies, capers, mustard, lemon and creamy mayonnaise. Pile it onto toasted sourdough, then top with a fried egg, grated hard cheese and fresh watercress for an easy lunch or light supper with plenty of crunch, richness and savoury flavour.
Ingredients
Method
- 8 white anchovy fillets
- 2 T caper berries or capers, finely chopped
- ½ cup Woolworths extremely creamy mayonnaise
- 2 T wholegrain mustard
- 1 lemon, juice and zest
- 300 g red or white cabbage, finely shredded
- freshly ground black pepper
- olive oil for frying
- 4 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.
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