Bloody Mary Eggs With Celery Salt Croutons And Pickled Mustard Seeds Recipe
Turn a Bloody Mary into a bold, baked eggs brunch dish using Freshlay Farms Golden Yolker® eggs.
- 8 Freshlay Farms Golden Yolker® eggs
- finely chopped parsley, to serve
- olive oil, to serve
- Tabasco, to serve
- 50g of yellow mustard seeds
- 100ml of apple cider vinegar
- 100ml of water
- 1 tbsp of caster sugar
- 3 thick slices sourdough, diced into cubes
- 3 tbsp of olive oil
- 1 tsp celery salt
- 2 tbsp of olive oil
- 1 small onion, finely chopped
- 2 garlic cloves, finely sliced
- 1 red chilli, finely chopped
- 1 tbsp of tomato purée
- 1 tin of plum tomatoes
- 150ml of tomato juice
- 40ml of vodka
- 1 tsp Worcestershire sauce
- 1 tsp celery salt
- 1/2 tsp smoked paprika
- 1 tsp caster sugar
- 1/2 lemon, juiced
- For the pickled mustard seeds, rinse the seeds under cold running water, then place in a small saucepan with some water. Bring to the boil, then drain and repeat the process again with fresh water – this helps to remove bitterness
- Drain and place the mustard seeds back into the saucepan. Add the vinegar, water, sugar and a pinch of salt, then simmer gently for 20 minutes until the seeds are tender but still have a slight pop. Set aside to cool in the liquid
- Meanwhile, preheat the oven to 180°C. Toss the sourdough with the olive oil, celery salt and a pinch of black pepper, then spread onto a baking tray. Bake for 12-15 minutes until golden and crisp, turning once, then remove and set aside
- For the sauce, heat the olive oil in a large frying pan over a medium heat. Add the onion and cook for 8-10 minutes until softened and slightly sweet
- Add the garlic and chilli and cook for a further minute. Stir in the tomato purée and cook for 2-3 minutes, then add the tinned tomatoes, tomato juice and vodka. Simmer for 10-15 minutes until slightly thickened
- Add the Worcestershire sauce, celery salt, smoked paprika, sugar, lemon juice, and season with salt and pepper to taste
- Make small wells in the sauce and crack in the eggs. Transfer the pan to the oven and bake for 6-8 minutes, or until the whites are set and the yolks are still soft
- To serve, scatter over the croutons and a couple of spoonfuls of pickled mustard seeds. Scatter over the chopped parsley, a pinch of pepper, and a drizzle of olive oil and finish with a few drops of Tabasco over the top
The sauce includes all the classic flavours of the cocktail – tomato juice, vodka, Worcestershire sauce, Tabasco, chilli and lemon juice – and is topped with deeply savoury celery salt croutons and pickled mustard seeds for sweet and tangy top notes. For the pickled mustard seeds, rinse the seeds under cold running water, then place in a small saucepan with some water.
Bring to the boil, then drain and repeat the process again with fresh water – this helps to remove bitterness Drain and place the mustard seeds back into the saucepan.
Add the vinegar, water, sugar and a pinch of salt, then simmer gently for 20 minutes until the seeds are tender but still have a slight pop. Set aside to cool in the liquid
Meanwhile, preheat the oven to 180°C. Toss the sourdough with the olive oil, celery salt and a pinch of black pepper, then spread onto a baking tray.
Bake for 12-15 minutes until golden and crisp, turning once, then remove and set aside For the sauce, heat the olive oil in a large frying pan over a medium heat. Add the onion and cook for 8-10 minutes until softened and slightly sweet
Add the garlic and chilli and cook for a further minute. Stir in the tomato purée and cook for 2-3 minutes, then add the tinned tomatoes, tomato juice and vodka.
Simmer for 10-15 minutes until slightly thickened Add the Worcestershire sauce, celery salt, smoked paprika, sugar, lemon juice, and season with salt and pepper to taste Make small wells in the sauce and crack in the eggs.
Transfer the pan to the oven and bake for 6-8 minutes, or until the whites are set and the yolks are still soft To serve, scatter over the croutons and a couple of spoonfuls of pickled mustard seeds.
Scatter over the chopped parsley, a pinch of pepper, and a drizzle of olive oil and finish with a few drops of Tabasco over the top