Four Toast Toppings

DIFFICULTY
Easy Easy
COOK TIME
Under 30 min. Under 30 min.
SERVES
2-4 2-4
Four Toast Toppings
Ingredients
Method

Ingredients

Smoked Salmon, Boiled Egg and Capers:
  • A knob of butter
  • 1 egg, boiled for 4 minutes
  • 50g smoked salmon, sliced
  • ½ teaspoon capers, roughly chopped
  • A few sprigs of parsley
Asparagus and Vegemite Hollandaise:
  • 6 asparagus spears, woody ends removed
  • 1 tablespoon white wine
  • 1 tablespoon white wine vinegar
  • 1 egg yolk
  • 125g butter, cut into dice size cubes
  • 1 teaspoon Marmite or Vegemite
  • 1 teaspoon salmon roe
  • A pinch of chopped chives
Ricotta and Minted Figs:
  • 2 tablespoons ricotta
  • A drizzle of olive oil
  • 1 fresh ripe fig, torn
  • 1 teaspoon honey
  • A few mint leaves
Steak Tartare:
  • 50g lean aged rare breed beef
  • 1 tablespoon good olive oil
  • ½ teaspoon capers
  • ¼ teaspoon mustard
  • 1 teaspoon vinegar
  • 1 quail egg yolk
  • A few sprigs of parsley
  • 1 shallot, thinly sliced

  • Method

  • 1
    For the toast:Pre-heat the Signature Cast Iron 26cm Grillit dry (without any fat) on a low to medium heat. Once hot enough place the slice sourdough onto the Grillit and grill both sides until golden char lines appear and the bread is crunchy on both sides.
  • 2
    Smoked Salmon, Boiled Egg and Capers:
  • 3
    Begin by buttering the toast with lashings of butter.
  • 4
    Top toast with the sliced salmon and smash the soft-boiled egg on top.
  • 5
    To garnish sprinkle over the chopped capers and fresh parsley.
  • 6
    Asparagus and Vegemite Hollandaise:
  • 7
    Place a 3-ply Stainless Steel 14cm Saucepan onto a low to medium heat and add the white wine vinegar, white wine and Marmite or Vegemite to the pan. Reduce the ingredients down by half to form a thick sauce
  • 8
    Remove the pan from the heat and add the egg yolk, whisking thoroughly to combine.
  • 9
    Place the pan back onto a very low heat and slowly add all the butter, piece by piece whisking all the time, ensuring there are no lumps.
  • 10
    Once the hollandaise is ready, top the toast with the asparagus and pour over the sauce. Garnish with a little salmon roe and the chopped chives
  • 11
    Ricotta and Minted Figs:
  • 12
    Spread a slice of the sourdough toast with the ricotta.
  • 13
    Drizzle with the olive oil and top with the torn fig.
  • 14
    Spoon over the honey and sprinkle with mint leaves to serve.
  • 15
    Steack Tartare:
  • 16
    Finely chop the beef with a sharp knife
  • 17
    Season the beef well with salt and pepper and mix with the olive oil, capers, mustard and vinegar in a small bowl
  • 18
    Top the toast with the seasoned meat mix, and then place the egg yolk, a few sprigs of parsley and a slice or two of shallot on top