Eier auf Toast

I recently spent a weekend exploring Berlin with my friend Maysa, who currently lives in Paris. Although it was my first time there, Maysa had visited the city a few months prior and she happened to befriend a handsome Berliner with exquisite taste in cafes/restaurants/bars.

We went for Sunday brunch at Fuchsbau in Berlin's artsy/bohemian Kreuzberg neighborhood and I had a dish by the name of "Eier auf Toast." This translates to 'eggs on toast' in English. Fancy.

When the plate arrived, I was mesmerized... two soft-boiled eggs on grainy toast with a curry-butter, tomato/mango salsa, radish sprouts, and super intense mustard. In addition, the entire plate was garnished with fresh herbs. It was absolutely to die for.

In any case, coming home from a long dreary London school day, I felt the urge to recreate the dish for supper this evening. And to be honest, it's just as good, if not better than the original...

2 eggs

2 pieces of whole grain toast (or any other bread you enjoy... olive?)

1 generous serving of smoked salmon

1 tomato, roughly chopped

cilantro, basil, and spring onion, roughly chopped

a dollop of mustard

Put the eggs into a pot of cold water and bring to a boil. After letting them boil for 4 minutes, remove from heat and peel the shells. Toast the bread to your preferred level of brown. When plating, lay the smoked salmon on the bread and place the eggs adjacent. Make room on the plate for chopped tomatoes and mustard.

I must say, this dish is incredible if eaten with spicy mustard. Here in London, I buy Colman's Mustard. It's deep yellow and I can only handle a little bit at a time... But it's sooooo good.

The last step requires you to sprinkle the herbs on the eggs and tomatoes.

When you break the eggs with your fork, warm yolk should ooze onto the bread and salmon...

Enjoy with a cold glass of OJ and some freshly pressed coffee!