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)