Bloody Mary eggs with celery salt croutons and pickled mustard seeds
Turn a Bloody Mary into a bold, baked eggs brunch dish using Freshlay Farms Golden Yolker® eggs. 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.
Ingredients
Metric
Imperial
- 8 Freshlay Farms Golden Yolker® eggs
- finely chopped parsley, to serve
- olive oil, to serve
- Tabasco, to serve
PICKLED MUSTARD SEEDS
- 50g of yellow mustard seeds
- 100ml of apple cider vinegar
- 100ml of water
- 1 tbsp of caster sugar
CELERY SALT CROUTONS
- 3 thick slices sourdough, diced into cubes
- 3 tbsp of olive oil
- 1 tsp celery salt
BLOODY MARY SAUCE
- 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
Method
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
- 50g of yellow mustard seeds
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
- 100ml of apple cider vinegar
- 100ml of water
- 1 tbsp of caster sugar
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
- 3 thick slices sourdough, diced into cubes
- 3 tbsp of olive oil
- 1 tsp celery salt
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
- 2 tbsp of olive oil
- 1 small onion, finely chopped
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
- 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
Add the Worcestershire sauce, celery salt, smoked paprika, sugar, lemon juice, and season with salt and pepper to taste
- 1 tsp Worcestershire sauce
- 1 tsp celery salt
- 1/2 tsp smoked paprika
- 1 tsp caster sugar
- 1/2 lemon, juiced
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
- finely chopped parsley, to serve
- olive oil, to serve
- Tabasco, to serve
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