About This Blog

So it's got to that point... that point when your adventures in the kitchen are getting so ridiculous that your friends say, 'I know... you should start a blog!'

Well here it is. A collection of my favourite recipes, my own recipes and the beats that turns cooking at home into such a delight.

The Poached Egg Page

For all you breakfast maniacs out there (like me). I am addicted to poached eggs and proud of my breakfasts... see below for some of my best found accompaniments for poached eggs.

... I am yet to cook poached eggs the cheffy way... I use a good old egg poacher like my nan did :)
... and I like it that way.


Recipe no1. Beet Queen Poached Eggs

The ultimate Beet Queen breakfast. Poached eggs with buttered Mark's Bread sourdough, sliced avocado and homemade beetroot + horseradish chutney (see my recipes). Truly delicious, it's been hard to break the mould from this belly warming start to the day.


Variation: Exchange sliced avocado for homemade guacamole. Smash up avocado with chilli, lime, coriander + a pinch of salt.



Recipe no2. Spring Poached Eggs

A seasonal breakfast that came from my quest to use as much wild garlic as possible. Served on homemade bread with tomato + chilli chutney. Mix up a bowl of diced vine tomato, wild garlic, olive oil + a pinch of salt (a delicious accompaniment inspired from my Greek influence Elpida).





Recipe no3. Huevos Poacheados Tres Citricos

Poached eggs don't exist in Mexico, but they do for tourists... lucky me. This is a recreation of a delicious morning I had in Puerto Vallarta. Poached eggs served on crab cakes with grapefruit + chipotle hollandaise topped with chipotle + orange salt. The crab cakes are light in flavour and fresh. Serve with guacamole and sprinkle with the salt, I found this in Oaxaca.

Crab cakes, makes 4... breakfast for 2: Mix together 100g white crab meat, 1 finely chopped green chilli, 1 handful finely chopped coriander, juice of 1 lime, pinch salt + 20g sourdough crumbs. Bind with 1 egg yolk and shape, pat with flour and fry gently for about 3 minutes.

Hollandaise: Soak a dried chipotle in hot water until soft and grind in a pestle + mortar until a smooth paste (you will need to add a dash of water). Mix 1 tbsp of paste with 3 tbsp of fresh grapefruit juice, 1tbsp white wine vinegar, pinch salt + 2 egg yolks. Melt 80g butter in a separate jug ready to pour. Simmer some hot water in a saucepan and place chipotle mixture over pan. Whisk over simmering water whilst pouring in melted butter until thick and glossy not allowing eggs to become scrambled.

Variations: A great way to experiment with this dish is to try using different dried chiles in the sauce for alternative flavours and spiciness. If you are a grapefruit fan, add some chunks of fresh grapefruit to your hollandaise sauce afterwards.

Recipe no4.  Pea + Mint Poached Eggs

My mission to re-create a disappointing start to the day at the first  breakfast joint I visited in Sydney. My pea pancakes just weren't right, too much peas, no toast and under seasoned, so I've been looking forward to making this one for a while...

 It's a trend to be healthy here in Bondi and it's easy to get swept up by it, so I haven't used any butter in this recipe:

Steam some frozen peas and lightly blend with fresh mint. Season with sea salt + lime. Spread a delicious slice of sourdough with a good portion of avocado, top with poached eggs + pea shoots. Serve your smashed peas and some good quality goats curd on the side. Top with a light drizzle of avocado oil and cracked black pepper. So simple, so delicious.

Recipe no5.  Poached Eggs with Mexican Salad

A simple salad alongside poached eggs. I had this salad at a friends barbecue and the taste took me right back to Mexico, one of those moments when you wonder why if it's that simple why don't I make this all the time? So I now do, and treat myself to breakfast with poached eggs :D

Mix together half an avocado, a handful of sweetcorn (if you want the extra effort for extra delicious then get this charred on the grill first...), 1 tomato chopped (I used a few small ones in different colours to make it more colourful!), 1 red chile, a quarter of a red onion very finely diced, and a good handful of coriander. Bind with a tiny sprinkle of salt and a squeeze of lime. Delicious.

Recipe no6.  Fishcakes + Poached Eggs 

These fishcakes were discovered in a campervan in Coffs Harbour, Australia, making the most of the bits we had left. Super easy, mash up 1 large sweet potato with a tin of tuna (or fresh if you want extra delicious!), a handful of chopped coriander, 1 small red onion (diced small and fried until soft), 1 green chilli, juice and zest of 1 lime. Season to taste. Make into patties and shape using flor on the outside to avoid it sticking to your hands! Fry gently in coconut oil until golden brown on both sides.

Served with poached eggs (of course...) with fresh avocado + salad.

Invention... roast the sweet potato in the oven like a jacket, scoop out the flesh and use the skins to make to make extra sweet potato treats!!

Recipe no7. Introducing the beans

'I don't want it to end!' (Eleanor Bacon, 12.11.16)

The introduction of refried beans to the breakfast plate after making some test beans for my supper club, is a winter winner. A humble and warming start to the day with a hint of chocolate, these smoky beans are now a staple item in the fridge.

Refried beans: easier than you think!... Finely chop an onion, fry until soft, then put in a blender with a tin of black beans (with juice), teaspoon of chipotle flakes and a pinch of salt. Blend until it almost looks like a paste (a bit of texture is good), then put back in the frying pan. Fry gently on a low heat adding a bay leaf and about 5 cubes of dark chocolate, juice of 1/4 lime.  Keep stirring and let the flavours infuse for about 10mins while you make the rest of your breakfast!

The perfect serve - a delicious chunky slice of Sanjay's sourdough from the new Old Market Assembly Bakery. The new Saturday morning hangout prior to breakfast.



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