Cafe Roze's BLT with Hard-Boiled Eggs

    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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    hard-boiled blt

    Start to Finish: 30 minutes (plus 1 day for marinating)

    Servings: 4

    Ingredients

    Pickled Turmeric Eggs

    • 6 large eggs

    • 1 tbsp. coriander seeds

    • 1 cup white wine vinegar

    • 1 tbsp. plus 1 1/2 tsp. salt

    • 1 tbsp. plus 1 1/2 tsp. sugar

    • 1 tbsp. yellow mustard seeds

    • 1 1/2 tsp. black peppercorns

    • 1 1/2 tsp. ground turmeric

    • 2 large sprigs fresh thyme

    • 1 fresh bay leaf

    Sandwiches

    • 1 cup mayonnaise

    • 1 1/2 tsp. drained capers, chopped, plus 1 tsp. brine

    • 1 clove garlic, finely chopped

    • 8 slices sourdough bread, toasted

    • 12 slices smoked bacon, cooked until crisp

    • 12 slices of tomato (from about 2 large), salted

    • 2 cups watercress

    Preparation

    1. 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. 

    2. 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. 

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

    4. 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.