CHRISTMAS DAY BREAKFAST (PĀUA & EGG)
3 medium kūmara, scrubbed ½ cup vegetable oil, plus
3 tablespoons extra 200g bacon, finely chopped 15g garlic (about 4 large cloves),
finely chopped 2 onions, finely chopped 500g minced paua 4 eggs 1 tablespoon butter 1 whole pāua, thinly sliced 150g crème fraîche wild cress, lemon juice, fresh sourdough bread, butter and hot sauce to serve Preheat the oven to 180°C. Parboil the kūmara for 10 minutes then move to an oven tray and roast in the oven until soft.
Remove the kūmara from the oven, cut in half and scoop out the flesh (keep it for mash for lunch). Rip the kūmara skin into pieces.
Heat the ½ cup oil in a deep frying pan. Fry the kūmara skin for about 30 seconds or until crispy then remove from the oil and drain on dry paper towels (this step is important). Season with flaky sea salt.
Preheat the oven to 185°C. Heat 2 tablespoons of the oil in a frying pan and fry the bacon over low heat until crispy, then add the garlic and onion and fry until translucent. Add the minced pāua, cook for 4 minutes then season with salt and freshly ground black pepper. Remove from the heat and set aside to cool to room temperature.
Crack the eggs into a large mixing bowl and using an electric whisk or mixer, whisk until the eggs are light and fluffy and the mix forms ribbons off the whisk. Gently fold the cooled minced pāua mix into the eggs.
In a deep ovenproof frying pan, heat the remaining oil and the butter until the butter browns, then add the egg mixture to the pan over medium heat.
Dollop spoonfuls of crème fraîche on the egg mixture and top with the sliced pāua. Season with salt and freshly ground black pepper and keep over the heat for 4 minutes, then put the pan into the preheated oven for 6 minutes.
Remove from the oven, garnish with cress, lemon juice and cracked pepper, and spread the kūmara skins on the top for some sweet texture. Serve on sourdough with lashings of butter – and I like mine with hot sauce.