Get cracking

The Courier-Mail - QWeekend - - FOOD - mail @ ec­co­bistro.com PHILIP JOHN­SON

With Easter upon us, one of the first words that comes to mind is “eggs”, usu­ally of the choco­late va­ri­ety. How­ever, here we have three savoury egg dishes that are ideal for a late “Easter egg” brekkie or brunch. All to­day’s recipes can be made in a large for­mat, ideal for fam­ily shar­ing.

SALAD OF COS, PRO­SCIUTTO, PECORINO & CRISPY FRIED EGG

Serves 6 1 gar­lic clove, crushed 2 tbs lemon juice 50ml good qual­ity red wine vine­gar 150ml ex­tra vir­gin olive oil plus ex­tra for driz­zling 2 cups cubed sour­dough bread 2 medium cos let­tuce, washed & roughly chopped 6-8 slices of pro­sciutto, cut into 1cm strips ½ cup Ital­ian pars­ley leaves, washed 6 eggs Canola oil for fry­ing 80g pecorino, shaved Salt & freshly ground black pep­per 1 For vinai­grette, com­bine gar­lic, lemon juice and vine­gar in bowl. Whisk in olive oil and sea­son to taste with salt and pep­per. 2 To make crou­tons, pre­heat oven to 160°C. Place cubed sour­dough on flat bak­ing tray and driz­zle with olive oil. Cook for 5-10 min­utes, un­til crisp and golden, though not dry. 3 Place cos, shal­lot, pro­sciutto, pars­ley and crou­tons in large mix­ing bowl; sea­son with salt and freshly ground black pep­per. 4 Heat medium-sized pot two-thirds full of canola oil. Use ther­mome­ter to heat to 180°C. Crack 1 egg into small bowl, care­fully slide into hot oil, re­peat with sec­ond egg. Use slot­ted spoon to lift any egg white that has sep­a­rated from egg, turn over af­ter 1 minute, cook for an­other minute. Drain onto kitchen paper and fry re­main­ing eggs, two at a time. 5 Moisten salad with vinai­grette and ar­range in serv­ing bowls, scat­ter over shaved pecorino. Place a crispy fried egg in the cen­tre of each salad, fin­ish with a grind of black pep­per. Wine match: 2012 Cheru­bino Chardon­nay ($50)

THREE-CHEESE & CHIVE SOUF­FLE OMELETTE

Serves 6 12 eggs, ex­tra large 40g but­ter 100g ma­ture ched­dar 100g parme­san 1 Sep­a­rate eggs – yolks into one bowl and whites into an­other. Beat yolks with fork, sea­son well with salt and pep­per. Pre­heat non-stick pan on low to warm. 2 Whisk egg whites into soft peaks. Add but­ter to warm pan and in­crease heat to medium. Care­fully fold pre­pared egg whites into yolks, fold through grated ched­dar, parme­san and half the chives. 3 When but­ter is foam­ing, add mix­ture to pan and give pan a shake to dis­trib­ute mix­ture. Cook omelette for 1 minute, then gen­tly slide a pal­ette knife around edges of pan to loosen, cook a minute longer. Scat­ter over half gruyere, then trans­fer pan un­der hot grill, about 10cm away from el­e­ment. Cook for 1-2 min­utes, then re­move. Run pal­ette knife around omelette, then gen­tly fold in half and slide onto serv­ing plate. 4 Scat­ter with re­main­ing chives and gruyere. Wine match: 2013 Mar­gan White La­bel Chardon­nay ($35)

BAKED EGGS WITH BA­CON, MUSH­ROOMS & SPINACH

Serves 6 2 tbs soft­ened un­salted but­ter Olive oil 6 ba­con rash­ers, cut into lar­dons 10 but­ton mush­rooms, quar­tered 80g baby spinach 12 large eggs Toasted sour­dough, to serve 1 Pre­heat oven to 160°C. 2 Brush 6 earth­en­ware ramekins with soft­ened but­ter and place in bak­ing dish. 3 Heat a lit­tle olive oil in large, heavy-based fry­pan on medium. Sauté ba­con for sev­eral min­utes till just crisp. Drain on paper, then scat­ter half over base of ramekins. 4 Re­turn pan to medium heat with a lit­tle more olive oil. Add mush­rooms and cook for 2-3 min­utes. Add spinach, sea­son with salt and pep­per, cook till spinach be­gins to wilt. Re­move from heat. 5 In each ramekin, ar­range a mix­ture of half spinach and half mush­rooms over ba­con, then care­fully crack 2 eggs over the top. Pour enough boil­ing wa­ter into bak­ing tray to come half­way up ramekins. Bake for 8 min­utes un­til egg yolks are just set. 6 Serve hot from oven with plenty of hot but­tered sour­dough toast. Wine match: 2012 Dog Point Sec­tion 94 Sauvignon Blanc ($30)

Newspapers in English

Newspapers from Australia

© PressReader. All rights reserved.