Maurice-style fried egg on rusk with dutch shrimp, purslane, tomato & caviar
A Dutch open-faced breakfast sandwich: a fried egg on toasted rusk with diced tomato, fresh purslane, Dutch shrimp, and a spoonful of caviar. Ridiculously good.
What you need
How Maurice does it
- 1
Heat a pan over medium heat with a little oil or butter. Place a metal ring in the pan and crack one egg into it. Repeat for the second egg if your pan is large enough, or cook in batches.
- 2
While the egg cooks, dice the tomatoes.
- 3
Add the diced tomatoes to the pan around the egg. Season with salt and freshly ground black pepper.
- 4
Squeeze a little lemon juice over the egg and tomatoes.
- 5
When the egg white is set and the yolk still runny, remove the metal ring.
- 6
Place a toasted rusk on a plate. Use a spatula to transfer the fried egg onto the rusk.
- 7
Spoon the cooked diced tomatoes around the egg.
- 8
Scatter fresh purslane leaves over the plate.
- 9
Add the Dutch shrimp.
- 10
Top with a generous spoonful of caviar. Serve immediately.
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