×
Switch to Afrikaans

Bokkoms on Toast with Poached Egg and spinach

  • 1
  • Easy
FavoriteLoadingAdd to My Recipe Book

Recipe Ingredients

For the Beurre Blanc
  • 125ml dry white wine
  • 100ml white-wine vinegar
  • half an onion
  • 200g cold salted farm butter, cubed
  • juice of one orange
  • a pinch of snoeksout (or sea salt)
  • a pinch of sugar
    For the Poached Eggs
  • 6 small farm eggs
  • 500ml water
  • 30ml white-wine vinegar
    For the Bokkom Toast
  • 6 maasbanker bokkom sides (or smoked snoek)
  • 12 sweet-basil leaves
  • 12 thin slices ciabatta-style bread
  • olive oil for frying

Recipe Directions

For the Beurre Blanc Place the wine, vinegar and onion in a small pot. Cook until reduced by half. Discard the onion half. Gradually add the cubed butter, whisking until all the butter is absorbed. Flavour with orange juice and season with salt and sugar to taste.     For the Poached Eggs Carefully break the eggs into individual cups or ramekins. Bring water just to the boil in a large, deep pot (approximately 10cm deep). Add the vinegar. Now add the eggs, one at a time, carefully sliding them out of the containers. Poach gently without stirring for about 3 minutes.     For the Bokkom Toast Sandwich the bokkom sides and basil between the slices of ciabatta. Heat the olive oil in a heavy-based pan and briefly fry the sandwiches until golden brown and starting to crisp on both sides. Rest in a preheated oven at 180°C for 5 minutes.     TO SERVE: two large handfuls of dune spinach (or ordinary spinach), thoroughly washed   TO ASSEMBLE: Pour pools of warm Beurre blanc butter onto plates. Place the bokkom toasts in the sauce. Briefly plunge the spinach in boiling water. Top each sandwich with a poached egg and blanched spinach.   TIP: If you can’t find bokkoms, use smoked snoek instead.      

Kobus van der Merwe

  Blog: www.sardinesontoast.co.za    

Like this?
to our Free Good Housekeeping Newsletter