Caesar Cabbage Slaw on Sourdough with Fried Eggs
One of the vegetables that seems to always be in surplus is cabbage - here’s how to make a delicious slaw that can be used on toast.
Easy
Serves: 4
Preparation time: 10 minutes
Cooking time: 15 minutes
Ingredients:
- 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
Cooking instructions:
- 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.
- To this, add the mustard, lemon and cabbage. Season with lots of freshly ground pepper.
- 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.
- Pile the Caesar cabbage slaw onto the toasted sourdough and topped with a fried egg and some watercress.