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

SHOP THE RECIPE

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:

  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.