FRITTERS ARE ALWAYS A WINNER FOR KICKSTARTING THE DAY. TAKE THEM UP A NOTCH AND IMPRESS GUESTS WITH THIS STUNNING PAN-SIZED VERSION, FILLED WITH GREENS AND FETA
MADE A DAY AHEAD, BIRCHER MUESLI TAKES THE FUSS OUT OF HOSTING BREAKFAST. TO SERVE, JUST ADD AN ELEGANT SWIRL OF STRAWBERRY PUREE, FRESH FRUIT AND CRUNCHY ALMONDS
VEGIE OMELETTE MUFFIN WITH ROMESCO AND CRISPY BACON
SERVES 6
You will need 6 egg rings for this recipe.
1 tbs extra virgin olive oil, plus extra to grease
4 silverbeet stalks, sliced
1 (160g) zucchini, grated
1 bunch asparagus, trimmed, cut into
3cm pieces
2 garlic cloves, chopped
6 eggs
12 rashers streaky bacon
6 English muffins, halved, toasted
1 avocado, sliced
ROMESCO SAUCE
5 garlic cloves
1 (350g) red capsicum, quartered, seeds removed
5 cherry tomatoes
¼ cup (40g) almonds
Zest and juice of ½ lemon
1 tbs extra virgin olive oil
¼ cup flat-leaf parsley leaves
For the romesco sauce, preheat the oven to 220°C. Line a baking tray with baking paper.
Wrap garlic cloves in foil and place on prepared tray with the capsicum. Roast for 30-35 minutes until the capsicum is blistered and garlic is soft. Add tomatoes to tray in the final 15 minutes of cooking.
Transfer capsicum and tomatoes to a food processor with the almonds, lemon zest and juice, oil and parsley. Squeeze the roasted garlic into the food processor. Season with salt flakes and freshly ground black pepper, and whiz until smooth. Set aside.
Heat 1 tbs oil in a medium non-stick frypan over medium heat, add the silverbeet, zucchini, asparagus and garlic, season and cook for 10 minutes or until caramelised. Transfer mixture to a bowl and return pan to the heat. Lightly whisk the eggs and season well. Lightly grease 6 egg rings and place in the pan, then divide silverbeet mixture among the rings and top with the whisked egg. Cook for 3-4 minutes until golden at the bottom. Carefully flip and cook for a further 3-4 minutes until the egg is just set.
