Category: Breakfast

Eggs En Cocotte (Baked Eggs)

.Reading time 1 minute.

Serves: 4

My mother used to make these eggs for us as kids on special Sundays.

And special these eggs are!

So simple, so wonderful. Such a treat – almost brunch material.

You could add spinach or even cheese if you were inclined, though this recipe is for the original and in my opinion, the best.

Ingredients

8 large eggs
4 rashes of bacon, julienned
1 c thickened cream
Freshly cracked pepper
Good buttered toast to serve

Method

  1. Heat the oven to 180c.
  2. Pan-fry the bacon over medium heat in a pan until slightly browned.
  3. Into four ramekins, divide the bacon and then crack two eggs per ramekin.
  4. Pour a 1/4 c cream over each ramekin and finish with a good crack of pepper.
  5. Bake for 25 minutes until set. Serve with some great buttered toasts to serve.
  6. And Champagne if brunch!

Gordon Ramsay’s best breakfast sandwich – Cajan style

.Reading time 2 minutes.

Serves: 2

I’m not sure how Christmas croissant breakfast will be the same for us after eating this. Usually a loaded croissant is a yearly treat but it made it on the menu twice this year.

This breakfast sandwich is seriously good. Better than you think it will be.

The old bay seasoning brings a warmness to the sambo that’s met with the creaminess of the egg and mayo with the crispness of the lettuce giving it the final flare.

Do yourself a Sunday favour.

Ingredients

2 croissants
2 eggs
4 Rashers bacon
Butter
Old Bay seasoning
Olive oil
2 pieces of romaine lettuce
4 Slices of tomato
2 slices of cheddar cheese
Salt

Old Bay Seasoning

1 tsp celery salt
1/4 tsp smoked paprika
1/4 tsp cayenne

Spicy mayo

2 tbsp mayonnaise
2 tsp Sriracha
1/4 lemon
Old Bay Seasoning

Method

  1. Mix together the Old Bay seasoning and keep aside.
  2. Add mayo, Sriracha and about a teaspoon of Old Bay. Squeeze the lemon and mix. Taste and adjust with Old Bay and Sriracha to suit your spice levels!
  3. Turn heat to medium-high heat and add bacon. Add a touch of pepper and Old Bay as it cooks in pan. Remove from pan on to plate or bowl with a paper towel. Keep the drippings in the pan.
  4. Add a knob of butter into pan. Season the butter with a pinch of Old Bay. Once butter mixture is browned, crack and add the eggs. Take pan off heat so that egg cooks evenly. Add a touch of Old Bay on top of egg that’s frying. As it. cooks, you can lightly baste the egg with the butter sauce in pan to further cook.
  5. Heat another pan to high heat. Add sliced croissant slice side down until nice browned.
  6. On plate, put the bottom of croissant and put a thin layer of mayonnaise, followed a layer of lettuce (chopped to fit the croissant) and dust with some salt. Then add tomato and cheese. Put a layer of mayo on top of the cheese and add the bacon on top of that followed by the fried egg. Put a dash more mayo around egg and top with your other layer of the croissant!

Coco’s Green Smoothie

.Reading time less than 1 minute.

Serves: 2

My sister in law Court (Coco) shared this awesome breakfast smoothie with us.

Perfect for our new year’s resolution!

Highly commend and can be made the night before ready to be blitzed with ice in the morning.

Ingredients

1 cucumber
1 stick celery
1 banana
Kale (or baby spinach)
Dollop of Greek yoghurt
Minced ginger*
Splash of cold water or almond milk

Method

  1. Blitz together all the ingredients in a blender and serve with ice.

* Pro tip. Cut up your ginger, peel and put in a ziplock bag in the freezer ready for this smoothie, or any meal. Ready to grate when you need it!

Croque Monsieur

.Reading time 2 minutes.

Serves: 4

The Croque Monsieur is is just one of the most classic sandwiches.

Though I had never had it with a glass of wine and a green leaf salad.

Turns out I’ve been doing wrong all these years.

Sitting in the sun with a wonderful Riesling, Nat and I toasted that this is what life was all about. A brilliant sandwich with the bubbling, golden gruyere, the ham, the sourdough and the bechamel.

One of the best Australian Rieslings.

I have a feeling we will pull this combination out many more times.

Life’s good.

Ingredients

8 slices of day-old sourdough bread
3 cups loosely packed (300gm) grated gruyere
8 slices of smoked ham

For the Bechamel Sauce

3 tbsp butter
4 tbsp plain flour
3 c milk
Freshly grated nutmeg
Sea salt and freshly ground pepper

Serve with a simple salad of greens: cos, radicchio, watercress and rocket and just some extra virgin olive oil and red wine vinegar, well seasoned.

Method

  1. Start with the Bechamel: melt the butter in a small saucepan over a low heat. Add the flour and cook, stirring constantly for 2 minutes. Slowly add the milk, whisking constantly until it starts to boil and finally thickens. Take off the heat, season and a pinch or two of nutmeg. Cool sufficiently that it is firm enough to spread.
  2. Meanwhile, heat the oven to 200c. Place the 8 sourdough slices on a chopping board. Layer the Bechamel on each slice, spreading evenly edge-to-edge. Sprinkle the cheese equally over each, edge-to-edge.
  3. On 4 of the slices, layer 2 slices of ham and then place the remaining 4 slices on top, cheese-side up. Transfer to a baking tray and cook for 12 minutes or until golden: use the grill at the end if necessary.
Ham sandwiched between the two layers.
Voila.

Gourmet Traveller’s Ultimate Hot Cross Buns

.Reading time 4 minutes.

Makes: 12

We are big fans of Gourmet Traveller and I always have a backlog of their magazines and recipes to get through.

Their various collections of recipes are always successful. Hand on heart, I have never been disappointed by a GT recipe.

Nat found this recipe in what presumably was an Easter edition and it was simply great. It’s origins are in three other hot cross bun recipes that GT was sampling, this being the culmination.

This is by no means the easiest hot cross bun recipe out there.

Though we all know that you get what you pay for: the fruits soaked overnight in the sherry, the orange juice and the vanilla bean in the glaze.

I mean, this is luxury and a case of very much getting what you paid for.

Odd time to post a hot cross bun recipe given we are equidistant periods away from Easter at the time I post, though I mentioned the backlog: bookmark these for Easter.

They’re smashing.

Ingredients

100gm currants
100gm sultanas
Juice of 1 orange
40ml Pedro Ximenez (sherry)
50gm candied orange peel, finely chopped
200ml milk
3 tsp dried yeast
470gm strong baker’s flour
2 1/2 tsp ground cinnamon
1 1/2 stop ground nutmeg
3/4 tsp ground allspice
1/2 tsp ground gloves
60gm light brown sugar
1 egg
60gm softened unsalted butter, plus extra for greasing
Finely grated zest of 1/2 orange
1/2 tsp sunflower oil

Glaze

2/3 c caster sugar
Juice of 1 orange
Scraped seeds from 1/2 vanilla bean

Method

  1. Combine currants and sultanas in a bowl with orange juice and Pedro Ximenez, cover and soak overnight. Stir through candied peel and set aside.
  2. Warm half the milk in a saucepan over low heat until just lukewarm, then combine with yeast in a bowl and stir to combine.
  3. Place 420gm flour, combined spices (reserve 1/4 tsp spice mixture), sugar, egg, yeast mixture, remaining milk and 3/4 tsp salt in an electric mixer fitted with a dough hook and mix on low speed until combined (5 minutes). Add butter, zest and oil and mix until combined. Drain soaked fruit (reserving the liquid). Stir fruit through dough just until incorporated. Place dough in a bowl lightly greased with butter. Cover and set aside to prove until dough has doubled in size (2 hours).
  4. Line a baking tray with baking paper. Knock back dough, divide into 12 pieces, then roll each into a smooth ball, dusting with a little flour if needed to prevent dough sticking (do not add too much as dough will become tough). Place buns on tray in even rows, leaving a 2cm gap. Set aside to prove until doubled in size (30 – 40 minutes).
  5. Preheat the oven to 180C. Combine remaining flour and reserved spice mixture into a small bowl with 40ml water and mix to a paste. Transfer paste to a piping bag, snip the end and pipe crosses over buns: bake until golden and cooked through (25 – 30 mins).
  6. For glaze, combine ingredients and 1 – 2 tbsp reserved fruit liquid in a saucepan over low heat, stirring until sugar dissolves and a syrup forms (2 – 3 minutes). While buns are hot, brush syrup over liberally, then set aside to cool slightly. Serve hot cross buns warm or at room temperature.
  7. Or halve, toast and serve with good butter like we did!
Breakfast on safari

Chakalaka Beans

.Reading time 3 minutes.

Serves: 4

Last year for my 40th, Nat took me on an incredible trip through South Africa.

Cape Town, two incredible safaris and two days in Johannesburg, which – despite its reputation for crime and slime – is simply a privelege to visit.

I really did leave a little piece of my heart in ZA and I cannot wait to go back.

One of the clear, defining characteristics of South Africa is the food (and wine). It is sensational.

And so inexpensive.

We fell in love. Not only with some of the world’s best restaurants, though with the extraordinary $4 toasted, gourmet sandwiches at a tiny, private airport we transitted through, cheese and wine throughout Stellenbosch and savoury cookies and cured meats served with wine at the end of every safari.

To that end, the food on both our safaris was superb. Sure, these were 6-star safaris, though the passion of the chefs, the quality of the ingredients, endless snacks and refills: elephants on both sides of the safari equation.

Our first safari was at a private reserve called Kings Camp. And on our second last day, rather than taking us back to camp for the usually excessive and truly impressive three-course breakfast, we had breakfast on safari.

Excessive sure, though in the bush.

So much stood out including the experience itself. Easily one of the best breakfasts of my life. (The chef typed it up for us!)

Thanks babe. You were right and ZA was the best thing I have done.

Enjoy this breakfast recipe, one of dozens they served that morning and one we both absolutely loved. On toast with a poached egg, lordy.

Ingredients

50ml canola oil
30gm chopped fresh ginger
30gm chopped fresh garlic
20gm chopped chilli peppers
200gm chopped onions
500gm tomatoes, roughly chopped
100gm green peppers, roughly chopped
100gm red peppers, roughly chopped
50gm leaves masala
200gm grated carrot
1 tin baked beans, in tomato sauce
1 tin butter beans
200ml vegetable stock
10gm fresh coriander

Method

  1. Fry ginger, garlic, chillis and onion in the oil (until soft).
  2. Add the leaf masala.
  3. Add the tomatoes and cook for 10 minutes.
  4. Add peppers and carrots and cook for 10 minutes (or until soft). Add beans and cook for 5 minutes or until sauce thickens again.
  5. Remove from the heat and add coriander. Check seasoning.
  6. “Enjoy”.

Turkish-style eggs with Tomato, Green Chilli and Mince

.Reading time 2 minutes.

Serves: 4

Every special occasion in our house calls for a special breakfast.

And that generally means something like this number: a spiced mince cooked with eggs.

This past Mother’s Day, Nat – sensibly – opted to run to the gym before an afternoon of champagne, great food and celebration.

Breakfast was spared.

I proceeded nonetheless.

It wasn’t until Monday that Nat handed in her verdict and it was a 10/10. The breakfast we should have had on Sunday: except that you take every opportunity to get out when you have three boys and limited time on your hands and why wouldn’t you?

It’s Mother’s Day.

Well done Nat. You are the best Mum in the world.

Oh, and enjoy this amazing mince breakfast.

It is awesome.

Ingredients

2 tbsp butter
1 onion finely chopped
6 green peppers, deseeded, finely chopped
250gm lamb mince
3 tomatoes, skinned and roughly chopped
1 tsp chilli flakes
1 tsp freshly ground black pepper
1/2 tsp ground cumin
4 eggs
Sea salt
Toasted, buttered, Turkish Bread to serve

Method

  1. Heat a large frying pan over a medium heat and melt the butter. Add the onion and cook for a few minutes until translucent. Stir in the peppers and lamb mince, increasing the temperature, stirring, until the lamb is browned.
  2. Tip in the tomatoes, half a cup of water chilli flakes, pepper and a good pinch of salt. Mix thoroughly and simmer on a low heat for 30 – 60 minutes until the tomatoes have broken down.
  3. Push the back of a spoon into the mixture to make 4 wells and crack the eggs into the wells. Cover the pan and cook for until the eggs are just set.
  4. Serve with the Turkish Bread and ideally Champagne if you have it!

Baked Huevos Rancheros

.Reading time 2 minutes.

FullSizeRender (17)
Far enough. We garnished with red chilli rather than green though the point is to garnish and dial it up as much as you can.

Serves: 4

You can’t beat a special weekend breakfast and our favourite is anything with a little spice, tomato and hopefully some chorizo.

This recipe is consistent with a few others I have typed up – beans, chilli, tomato and baked eggs – though that is simply consistent with how much we love this sort of start to a Sunday morning.

With a good coffee or ideally, a good Champagne, this fairly straightforward number will hopefully inspire you to kick-off next Sunday with a bang.

Ingredients

4 flour tortillas
1 tbsp extra virgin olive oil
1 large red onion, finely chopped
200gm dried chorizo, chopped
400gm can cannellini beans, rinsed and drained
1 long red chilli, seeds removed, chopped plus extra to serve
1 yellow capsicum, chopped
400gm can chopped tomatoes
4 eggs
Sour cream and coriander leaves to serve

Method

  1. Preheat the oven to 200c. Great 4 ramekins and carefully line with the tortillas.
  2. Heat the oil in a frypan over a low heat and add the onion. Cook for 10 minutes until soft and add the chorizo. Turn up the heat a bit and cook for 5 minutes until starting to crisp. Add the beans, chilli and capsicum and season. Cook for another 5 minutes.
  3. Add the tomatoes and cook until the liquid has reduced and the consistency is thick.
  4. Divide among the tortilla cups, making small wells in the center of each.
  5. Break eggs into the wells. Bake for 20 minutes or until the eggs are just set.
  6. Serve with extra chilli, sour cream, coffee and Champagne.

Spicy Tomato Baked Eggs

.Reading time 1 minute.

FullSizeRender (13).jpg
Yes… an amazing way to start Sunday.

Serves: 4

We love our weekend breakfasts and this number we whipped up last week was just awesome; so spicy, so rich, so hot.

Add a side of avocado and a good coffee and you’re off to the best Sunday morning of anyone in your street; add a French champagne and you’re talking streets and streets!

Ingredients

1 tbsp olive oil
2 red onions, chopped
2 red chillis (de-seeding is optional) and finely chopped
1 garlic clove, sliced
Small bunch of coriander, stalks and leaves chopped separately
2 x 400gm cans cherry tomatoes
2 chorizo, diced
¼ cup grated parmesan cheese
1 tsp caster sugar
4 eggs
Oiled, grilled Turkish bread sliced to serve

Method

  1. Heat the oil in a frying pan that fits a lid; soften the onions, chilli, garlic, chorizo and coriander stalks for 5 or so minutes. Stir in the tomatoes and sugar and then simmer for 10 or more minutes until thick.
  2. Using the back of a large spoon, make four dips in the sauce and then crack and egg into each one. Put a lid on the pan (or cover with foil) and then cook the eggs through over a low heat for 6 – 8 minutes; halfway through, scatter the parmesan cheese.
  3. Serve with the coriander leaves on top.

Dry Sri Lankan Chicken Curry

.Reading time 3 minutes.

IMG_7322.JPG
One of the best curries we have cooked.

Serves: 6 – 8

When you stumble onto a curry as good as this, it is like hitting a home run.

Because whilst I type of plenty of really good and often fantastic recipes, outstanding recipes are much rarer. And this is one of them.

It didn’t start life as a dry curry – and of course by dry, it simply means without lots of gravy – though that is pretty much the genius of the whole thing.

Whereas the original recipe asked for 40 minutes of slow simmering, we had it on for at least three hours.  Closer to four I think.

And whereas the original asked for coconut cream and two slices of lemon rind right at the end, we skipped this. And thank god we did.

After such a long cooking time, the chicken is literally falling apart. The texture, the flavor is so warm and deep, it is impossible not to grin. You realise you have struck gold.

But the next morning on some soy-linseed toast?

You really will thank me later on this one.

Ingredients

1.5kg skinless chicken thighs, cut into 2cm pieces
10 curry leaves
2 onions
2 tsp garlic, crushed
2 tsp fresh ginger, grated
2 tbsp canola oil
1 tsp chilli powder
1 tsp ground cumin
1 tsp ground turmeric
1 tbsp ground coriander
2 tsp paprika
½ tsp salt
2 tbsp white vinegar
2 tomatoes, diced
6 cardamom pods, bruised and cracked open
1 cinnamon stick
2 slices lemon rind
½ c coconut milk

Method

  1. Make a sachet d’épices (a cheesecloth tied with cooking string) holding the cardamom pods and cinnamon stick; you don’t have to do this step of course, though the joy of this dish is only enhanced by the smooth sailing eating it without removing cardamom pieces as you go.
  2. Heat the oil in a large saucepan, medium heat and fry the curry leaves until they start to turn colour. Add onions, ginger and garlic and cook until soft. Add all the spices (though not the sachet d’épices (whole spices), salt, and vinegar and stir well.
  3. Add the chicken and stir to coat meat. Add the sachet d’épices (whole spices) and the tomatoes, stir and cover.
  4. Simmer on a low heat, stirring occasionally. Do not be tempted to add any water as the juices will make more than enough. Cook for two to four hours or under the sauce has really reduced and the chicken is falling apart, ensuring that the curry does not become too dry and burn.
  5. Serve with rice and then toast the next morning.