Baking Heaven April 2020

Recipe by Dean Edwards

(www.eggrecipes.co.uk)

Recipe by (www.eggrecipes.co.uk)

90 baking heaven APRIL WWW.FOODHEAVENMAG.COM

Mushroom and

goat’s cheese tortilla

SERVES 4

200g (7oz) mixed mushrooms

1 onion, peeled, sliced

2 garlic cloves, peeled, crushed

1 tbsp fresh thyme, picked

8 large British Lion eggs, beaten

and seasoned

150g (5½oz) goat’s cheese,

crumbled or diced

a small bunch of chives, finely

chopped

salt and freshly ground black

pepper

1 Preheat the oven to 200°C/Gas Mark

6. Slice the larger mushrooms. In a hot
   non-stick pan, fry the mushrooms in
   some oil for 6 minutes until golden. Add
   the onion and garlic and cook over a
   medium heat for a further 4 minutes.
   2 Add the beaten eggs, most of the
   chives, thyme and the goat’s cheese.
   Cook until the eggs have just set around
   the edges. Transfer to the hot oven and
   cook for around 6-8 minutes until the
   top is golden and the eggs are set. Turn
   out onto a plate, then sprinkle over the
   remaining chives.
   3 Cut the tortilla into slices.

30g (1oz) feta

2 prosciutto slices

1 Preheat the oven to 200°C/Gas Mark

6. Cut the pastry in half, into two rough
   square shapes. Make a frame out of
   one of the squares, cutting out a small
   square in the middle of it and removing
   it gently. Place ‘the frame’ on top of the
   full square and press with your fingers.
   2 Spread the pesto over the centre
   of the pastry, leaving the pastry frame
   uncovered, then place the asparagus on
   one side, prosciutto on the other and
   crumble the feta over the top and bottom
   from the centre. Leave the space in the
   middle empty – that will be where you
   place your British Lion egg later on.
   Brush the pastry frame with the egg yolk.
   3 Put the pastry on a lined baking tray
   and bake in the oven for 10-15 minutes,
   until puffed and the edges start to
   brown. Take it out of the oven and crack
   the British Lion egg into the centre. Put
   the tray back in the oven and cook for
   another 5 minutes, until the egg white
   is set.
   4 Serve straight from the oven with a
   side of green salad or sprinkling of seeds.

Tip This recipe is very forgiving; you

can easily replace the pesto with

tomato sauce; feta with another type of

cheese, prosciutto with bacon, or

asparagus with broccoli.

1 medium British Lion egg yolk

1 medium British Lion egg

rolled puff pastry, roughly a

15x25cm (6x10in) rectangle

1 tbsp pesto

2 asparagus spears, trimmed

and cut in half

Puf pastry

baked egg and

pesto parcels

SERVES 1

Recipe by http://www.eggrecipes.co.uk

Easy & elegant

breakfast option!