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  • Writer's pictureLucy Turnbull

Topped Sourdough Rye

Updated: Mar 8, 2023

Bringing together the NISTE staple of sourdough rye bread with an amazing array of seasonal veg and Belazu ingredients to create simple yet show stopping light bites, suitable for anytime of the day!


Each recipe makes 2 slices


Soft boiled egg on dill, mustard and pickle yoghurt


Ingredients: 2 slices of rye bread, 2 free range eggs, 1Tsp Belazu wholegrain mustard, 2 Belazu borretane onions, 4 Tbsp of thick yoghurt, 2 sprigs of dill, pinch of flaked sea salt, freshly ground black pepper


Method:

  1. Soft boil your eggs (place into boiling water for 61/2minutes then remove and place straight into cold, for the perfect fudgey centre leave them to cool fully)

  2. Rough chop the onions & half the dill, then add into a bowl with the mustard & yoghurt, combine and season to taste.

  3. Place your 2 slices of rye in the toaster.

  4. Whilst they are toasting slice your egg into quarters.

  5. Top the rye with a generous dollop of the yoghurty mix and arrange the egg in a row.

  6. Sprinkle with sea salt flakes, black pepper & garnish with sprigs of dill.


Top tips - if your dill is looking sad, cover it with cold water and leave for 5 minutes, then drain it off and leave to dry on a clean cloth. Instantly vibrant & bouncy!


You can easily prep both the yoghurt and eggs a day ahead for an even quicker assembly.



Heritage tomatoes, tahini, all the herbs


Ingredients: 2 slices of rye bread, 1 large heritage tomato (or 2 smaller ones!) , 1 Tbsp Belazu Tahini , Small handful of fresh green herbs of your choice, Pinch of flaked sea salt, freshly ground black pepper


Method:

  1. Place your 2 slices of rye in the toaster.

  2. Whilst they are toasting, slice your tomatoes.

  3. Arrange the slices overlapping on your bread, drizzle with tahini, sprinkle with sea salt & a generous grinding of fresh black pepper.

  4. Then top with all the herbs! Personally I love a mix of dill, parsley & chives, but anything goes.



Fresh Strawberry, balsamic, roasted hazelnuts on strained yoghurt


Ingredients: 2 slices of rye bread, 6 British Strawberries, 4 Tbsp strained yoghurt (or thick yoghurt), 2 Tbsp chopped toasted hazelnuts, 1 Tsp Belazu Modena Balsamic vinegar, freshly ground black pepper


Straining yoghurt method: take 1 x 500ml pot of plain yoghurt, combine with ½ Tsp of salt, pour this into a clean muslin or tea towel, then tie into a knot, hang above a bowl in the fridge for 2 hours. Then remove and store in a container. Wash the cloth with cold water thoroughly before putting it in the washing machine.


Method:

  1. Remove your strawbs from the fridge, give them a wash and leave them to come up to room temp! This may sound OTT, but strawberries shouldnt be served cold.

  2. Place your 2 pieces of rye in the toaster.

  3. Whilst these are toasting, cut your strawberries into quarters, leaving the green top on (they are edible!)

  4. Place a generous dollop of yoghurt onto each slice of rye, then smooth with the back of the spoon.

  5. Arrange your strawberry pieces at angles, drizzle with balsamic, a light grinding of black pepper and then finish with chopped toasted hazelnuts.



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