This recipe is from Cafe Roze in Nashville (caferoze.com). After taking root in big cities on both coasts, all-day cafés are spreading across the country. Cafe Roze, which opened last year in East Nashville, is a spot with great coffee, big windows, and a menu full of familiar food with surprising touches, like pickled turmeric eggs on a BLT. This recipe makes two more eggs than you need for the sandwiches, but the tangy bright-yellow eggs are so tasty that you’ll be glad that you have some extras.

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Credit: Photography by Nicole Franzen

Recipe Summary test

total:
30 mins
Servings:
4
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Ingredients

Pickled Turmeric Eggs
Sandwiches

Directions

Instructions Checklist
  • For the eggs, bring a medium saucepan of water to a boil. Prepare a bowl of ice water. Add the eggs to the boiling water. Cook for 7 1/2 minutes. Drain the eggs. Transfer to the ice water until completely cooled. Peel the eggs. 

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  • Meanwhile, in a medium saucepan, toast the coriander seeds over medium heat, stirring often, until aromatic and slightly darker in color, 2 to 3 minutes. Add 1 cup water, the vinegar, salt, sugar, mustard seeds, peppercorns, turmeric, thyme, and bay leaf. Increase heat to high. Bring to a simmer, stirring until the sugar and salt dissolve. Remove from heat. Let the brine cool. 

  • Pour the brine into a large deep bowl or quart-size jar. Add the eggs. Cover and refrigerate for 24 hours. 

  • Drain 4 eggs. Cut each crosswise into 1/4-inch slices. In a small bowl, whisk the mayonnaise, capers and brine, and garlic. Spread the caper aioli on the toast. Top 4 slices of toast with the eggs, bacon, tomato, and watercress. Top with the remaining toast and cut in half.

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