Can butter, mustard and a few boiled eggs solve a Monday?! Maybe not, but these could if they were in this butter fried toast topped with my version of Sauce Gribiche; a classic French sauce made with boiled eggs that can also be an egg salad. Yes, the butter fried toast feels excessive, but to cure the blues one has to call in the big guns.
Sauce Gribiche on Butter Fried Toast
For the Sauce Gribiche:
- 5 hard boiled eggs, roughly chopped
- 3 teaspoons Dijon mustard
- 3 teaspoons of your favourite salad vinegar
- 6 teaspoons extra virgin olive oil
- 1 teaspoon fennel seeds, ground
- 1/2 teaspoon red chilli powder
- 3 teaspoons gherkins, roughly chopped
- 3 teaspoons capers, drained
- 2 teaspoons coriander leaves, roughly chopped
- Salt and pepper to taste
For the Butter fried Toast:
- 2 tablespoons butter
- 2 thick cut sourdough bread, or any bread you prefer
- Mix together the Dijon mustard, the vinegar, and extra virgin olive oil to make the vinaigrette for the sauce.
- Add in the fennel seeds, chilli powder and mix well.
- Now mix in the capers, some cracked pepper, the chopped eggs, gherkins, and coriander leaves.
- Check the salt before you add any to it.
- Serve over hot toast that’s been fried in a pan until it’s brown and crisp on both sides. I’m going to let you decide how much butter you want to use, I used 2 tablespoons for 2 slices of bread.