Gemüse-Kopenhagener (vegetable Copenhagen toast)
A vegetarian riff on the classic German open-faced Kopenhagener toast, roasted vegetables and a fried egg standing in for the usual roast beef, but keeping the remoulade, tomato and lettuce that make the original what it is. Frying the egg until the white is fully set but the yolk still runs is what ties the toast together when cut into, the same as in the original.
Prep15 min
Cook20 min
Servings4
Christoph's vegetable Kopenhagener, roasted vegetables and a fried egg standing in for the roast beef, keeping the remoulade and salad of the original.
Ingredients
Units
Temperature
Servings
Roasted vegetables
- 200 g zucchini, sliced into rounds rounded
- 150 g red bell pepper, sliced into strips rounded
- 30 ml olive oil rounded
- to taste fine salt rounded
Toast
- 4 slices of hearty bread rounded
- 30 g butter, for spreading rounded
- 80 g lettuce leaves rounded
- 150 g tomato, sliced rounded
- 4 eggs rounded
- 15 ml neutral oil, for frying the eggs rounded
- 100 g remoulade rounded
- to taste freshly ground black pepper rounded
Dietary labels are a guide, not a guarantee. If you have an allergy, read the ingredients yourself.
Method
- Toss the zucchini and pepper with the olive oil and salt. Roast at 220°C (fan) for 20 minutes, turning once, until tender and lightly browned, or pan-fry over medium-high heat for 8 minutes.
- Toast the bread and spread with butter.
- Fry the eggs in the neutral oil over medium-low heat, covered, for about 3 minutes, until the whites are fully set and the yolks still run.
- Layer each slice of toast with lettuce, tomato and the roasted vegetables. Top with a fried egg, a spoonful of remoulade, and a grind of black pepper.
Notes
- Cook the egg over medium-low heat with a lid on. This sets the white through without overcooking the yolk, which is what makes the toast a Kopenhagener when cut into, the yolk should run into the remoulade below.
- Roast or pan-fry the vegetables until they have real colour, not just soft, this is what replaces the savoury depth of the roast beef in the original.
- Assemble just before eating. The bread softens quickly once topped with warm vegetables and a runny egg.
- Any leftover roasted vegetables keep for 2 days and reheat well for a quick next-day version.
Ingredient substitutions
- Zucchini and pepper can be any vegetable that roasts or pan-fries well, such as mushrooms or eggplant.
- Remoulade can be swapped for a garlic-herb mayonnaise if unavailable.
- A slice of cheese melted over the vegetables before adding the egg is a good non-vegan addition.
From Christoph Mayer