Egg toast recipe
Last Updated on
Total: 1 h 55 min Diners: 6
This is one of those “2 in 1” recipes because although the goal is a finger-licking egg toast with mango and orange chutney for any breakfast or brunch we also open the door to a jam that is delicious and that we can bottle to always have some jars in the pantry and use homemade preparations.
Ingredients
Large slices of whole wheat/centen bread, 6 u Free range eggs, 6 u Mango and carrot chutney, 300 g Arugula, 50 g Salt, a pinch Black pepper, to taste
For the mango and carrot chutney
Large carrots, 4 u Mango, 2 u Sugar, 300 g Apple cider vinegar, 200 ml Fresh ginger, 20 g Garlic, 1 clove Cardamom, 2 pods Nutmeg, cloves, cumin, cinnamon, black pepper… to taste
This chutney – a sweet and sour marmalade that is perfect for savory dishes, very popular in England – combines the carrot which is the first thing to be added as a common thread leaving more puree with the mango that I incorporate it at the last moment to keep its crunchy texture although we could add it all from the beginning and thus obtain a jam texture completely. The subsequent combination with arugula, olive oil and a soft-boiled egg with a creamy yolk is perfect for breakfast or brunch toast, and can be assembled in a jiffy if the chutney is already made in advance.
Step 1
The first thing to do is prepare the carrot and mango chutney by peeling the carrots and mango very well. The carrot we grate it with a coarse grater and the mango we cut it in small cubes, we reserve it separately to keep the juice of the mango. In a pot we put all the ingredients of the chutney except the mango, but the juice it has released, and the whole spices. The garlic clove I like to put it whole, so that it releases flavor but does not invade, but the ginger I do grate it tiny.
Step 2
Start cooking and when it starts to boil lower the heat to the minimum and let cook 30 minutes, then add the chopped mango and continue cooking 30 minutes more. Stir from time to time until the desired texture is achieved and cool completely. If you want a completely smooth chutney you can pass the blender at this time and grind it all very well.
Step 3
At breakfast or brunch time, cook the eggs in their shells in plenty of salted water for 6 minutes, boiling gently. Cool quickly in an ice water bath and peel.
Step 4
Toast the toast until crispy on the outside and top with a base of olive oil, top with a little rocket, the mango and carrot chutney and finish with the halved egg. Add a little more olive oil, salt and black pepper.
