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Egg, Fresh Garden Herb & Caper Salad on Sourdough Bread

Updated: Apr 18




One of my favourite breakfasts, this is a modern continental take on the classic “Egg Sarnie” as they call it in England. Forget about the usual flavourless bread with incinerated fried egg, this breakfast open sandwich has some serious personality. The garden herbs give the eggs a wonderful aroma, and the capers and cayenne pepper add the sharp tangy flavour needed to get you going in the morning.

Critical to this recipe is a good quality bread, it is best if you can bake it yourself, but if you don't have the time, try your local bakery or organic food shop. When I do buy bread I like the Sourdough from Coopers of Bromley; their loaves are perfect every time.


As for the herbs, make sure they are fresh, don’t use dried as you won’t get the right result, it is better to leave one out over using the dried version. I grow Tarragon and Parsley in my herb garden, but I tend to buy Basil at the shop as it doesn’t grow so well in the UK.


Ingredients:


  • 2 thick cut slices of sourdough bread

  • 4 soft boiled eggs (cooked as you like them, I prefer soft boiled)

  • Handful Tarragon – stalks removed and roughly chopped

  • Handful of parsley – chopped

  • Half a handful of Basil leaves, roughly chopped

  • Handful of pickled capers, drained and chopped

  • Pinch of Cayenne Pepper

  • Pinch of Salt

  • Pinch of Pepper

  • 3 tablespoons rapeseed oil

  • Cress (optional, to garnish)


Prep time: 10 minutes

Cooking time: 10 minutes

Serves: 2 people (Simply scale up the recipe if you have more mouths to feed)


1. Boil the eggs how you like them, for me I like the whites to be cooked but the yolks to be as runny as possible


2. Roughly chop the eggs, but not too small as you want to have some reasonably chunky pieces on your sandwich. Place in a mixing bowl.


3. Add the oil, fresh garden herbs, salt and pepper and mix, trying not to break up the eggs too much.


4. Lightly toast the sourdough, just to warm it up a bit and give it a freshly baked texture. Place the two slices on separate plates


5. Spoon the egg mixture over the sourdough.


6. Place the chopped capers on top of the egg.


7. Finally, sprinkle a light dusting of cayenne pepper over the top to really give the sandwich some personality, I have also added a little cress to garnish


8. Enjoy with your favourite tea or coffee.


A Fresh Sourdough Loaf from Coopers of Bromley

Fresh Herbs (mostly) from the garden

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