SCRAMBLED EGG BRIOCHE
By PROUD MARY CAFE
Serves 4
Egg Mix
8 eggs
100g cream
Salt and pepper, to taste
Mushroom Duxelles
1 brown onion, peeled and diced 4 garlic cloves, crushed
5 sprigs thyme, stems removed 6 button mushrooms,
roughly chopped
6 portobello mushrooms,
roughly chopped
Crisps
500ml canola oil
2 large Russet potatoes Salt, to taste
Aussie Onion Jam
50g Vegemite
100g canola oil
3 brown onions, peeled and sliced
To Serve
4 slices brioche
Knob of butter Parmigiano Reggiano 1. To make the egg mix, whisk eggs and cream in a bowl. Set aside. Season to taste.
2. To make mushroom duxelles, heat a large saucepan over medium heat and sauté onion, garlic and thyme. Once there is a slight colour on onions, add mushrooms. Cook and season. Roughly blend with a stick blender.
3. To make crisps, heat oil to 150°C (use a tall pot as oil will rise and bubble once potato is placed in it). Wash potatoes, then thinly shave them into 1mm strips (or as thin as possible). Drop shavings into oil, one at a time, in 4 batches. Fry until golden brown. Remove from oil and place on paper towels to absorb oil. Season with salt.
4. To make Aussie onion jam, whisk Vegemite and oil together. Dress onions with Vegemite oil. Heat a saucepan over low-medium heat and slowly sauté onions until you have a jam-like consistency.
5. To serve, toast brioche. Heat frying pan over medium heat and add butter. Add egg mix and Aussie onion jam, constantly folding outside in and stirring. Don’t let it catch or set like an omelette. Spread mushroom duxelles on toast. Place scrambled egg on top and cover with crisps. Finely grate Parmigiano Reggiano on top.