Cod liver, beetroot and soft boiled egg bruschetta

Recipe by
Cook: 20 minutes
The combination of cod liver, beetroot and soft boiled egg combine to make a delicious starter or light lunch.

Cod liver, beetroot and soft boiled egg bruschetta

Cod liver bruschetta with beetroot and eggs, start your day with an immune system booster full of protein.

Ingredients

4 slices of sourdough bread

3 eggs

1/2 tin of Icelandic cod liver

2 pickled beetroot

salt & pepper

Dill to serve

Cooking steps

Step 1

Place eggs in gently boiling water and boil for 6 mins. Once time is up immediately place in ice water to stop them cooking further. Peel and cut into quarters.

Step 2

Toast the sourdough and spread the Cod liver generously over the toast

Step 3

Finely slice the beetroot using a mandolin or sharp knife and place onto the toast

Step 4

Add the egg quarters, a twist of salt and pepper and dill springs to finish

What you’ll need

4 slices of sourdough bread

3 eggs

1/2 tin of Icelandic cod liver

2 pickled beetroot

salt & pepper

Dill to serve

Let’s cook!

Step 1

Place eggs in gently boiling water and boil for 6 mins. Once time is up immediately place in ice water to stop them cooking further. Peel and cut into quarters.

Step 2

Toast the sourdough and spread the Cod liver generously over the toast

Step 3

Finely slice the beetroot using a mandolin or sharp knife and place onto the toast

Step 4

Add the egg quarters, a twist of salt and pepper and dill springs to finish

Buy the fish used in this recipe
Cod liver 190g From  £4.40 Go to product

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