Gemüse-Kopenhagener (vegetable Copenhagen toast)
Units
Temperature
Servings
Ingredients
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
Method
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.