Nordic Bookmaker Toast with Steak, Egg Yolk & Horseradish
The Scandinavian luxury open sandwich: seared steak on pan-fried sourdough with mustard mayonnaise, a snowfall of fresh horseradish and a glossy egg yolk on top.
Best for high-protein · special weekend brunch
Bookmaker toast is Sweden and Denmark's answer to a special weekend brunch — a thick slice of good sourdough, crisped in butter, piled with rare steak, a sharp mustard mayonnaise, crisp lettuce and tomato, then finished with a heap of freshly grated horseradish and a single egg yolk nestled in the middle. It looks restaurant-grand but comes together in under half an hour. It's a treat rather than an everyday plate, so I keep the mayonnaise modest and use wholegrain sourdough; the horseradish and mustard do the real work. Serve it the moment the yolk goes on.
Ingredients
- 600 g thin sirloin steaks , 4 steaks, about 150 g each
- 15 ml neutral oil
- 4 slice wholegrain sourdough bread , thick slices
- 30 g butter , for the bread
- 100 ml mayonnaise
- 30 g coarse Dijon mustard
- 4 piece tomatoes , sliced
- 1 piece soft butterhead lettuce , leaves separated
- 50 g fresh horseradish , peeled and grated
- 4 piece egg yolks , very fresh or pasteurised
- 3 g fine sea salt , to taste
- 1 g black pepper , freshly ground
Instructions
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1
Slice the tomatoes and separate the lettuce leaves. Peel and finely grate the horseradish and keep it to one side.
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2
Stir the mayonnaise and mustard together into a smooth mustard cream.
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3
Season the steaks well and sear them in the oil in a hot pan, about 3 minutes per side for a rosy medium-rare. Move to a board and let them rest a few minutes while you toast the bread.
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4
Spread the butter over the bread and fry the slices buttered-side down in the same pan until deep golden and crisp, about a minute each side.
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5
Set the toasts on plates and spread each with the mustard cream. Layer over the lettuce and tomato and season with salt and pepper.
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6
Slice the rested steak and drape it over the toasts. Top each with a generous mound of grated horseradish, make a small well in the horseradish and slip an egg yolk into it. Serve immediately.