drizzle of paprika oil, black sesame seeds
and parsley. Serve with the crispy brinjal.
MEAT-FREEFRENCH-STYLE BAKED
TOAST WITH CREAM
AND EGGS
“Oeufs au plat Bressanne is a French classic.
I love it because the cream soaks into the
bread as it bakes, turning into rich, comforting
sauce. It’s really great for brunch or even
a quick, light supper.”Serves 2
EASY
GREAT VALUE
Preparation: 10 minutes
Cooking: 20 minutesbutter 3 T, softened
white bread 2 thick slices
garlic 1 clove, halved
cream ½ cup
sea salt and freshly ground black
pepper, to taste
free-range eggs 4
chives, chopped, to garnish1 Preheat the oven to 180°C and grease
a suitable ovenproof dish with a little butter.MEXICANHUEVOS
RANCHEROS
“This recipe was inspired by ‘ranchers’ eggs’
served as a typical breakfast on Mexican
farms – corn tortillas and fried eggs topped
with warm salsa. It’s so hearty and so good!”
Serves 4
EASY
GREAT VALUE
Preparation: 30 minutes
Cooking: 10 minutes
For the pico de gallo, mix:
Rosa tomatoes 200 g, roughly chopped
red onion 1, finely chopped
coriander 2 T roughly chopped
limes 2, juiced
olive oil 2 t
sea salt ½ t
olive oil 1 T
red kidney beans 1 x 400 g can, drained
smoked paprika ¼ t
sea salt, to taste
ciabatta 1, thinly sliced and toasted
free-range eggs 4, fried in olive oil
fresh ricotta 100 g
avocados 2, halved
fresh lime, for serving
fresh coriander, to garnish
1 Heat the olive oil in a pan over a
medium to high heat. Fry the kidney
beans until crispy. Add the paprika and
stir through until fragrant. Season with
sea salt and set aside. 2 To serve, spoon
some pico de gallo over the toasted
ciabatta, top with the crispy beans, fried
eggs, ricotta, avocado, lime juice and
coriander.
MEAT-FREE
SOFT-BOILED TURKISH-
STYLE EGGS WITH
HUMMUS, LABNEH,
CRUMBED BRINJAL
AND PAPRIKA OIL
“I love the contrasting textures in this dish,
which doesn't just have to be confined to
breakfast. I could eat it at any time of day.”
Serves 4
EASY
GREAT VALUE
Preparation: 35 minutes
Cooking: 20 minutes
For the hummus:
81chickpeas 1 x 400 g can, drained
fresh lemon juice ¼ cup
garlic 1 clove, grated
salt ½ t
tahini ¼ cup
ground cumin ½ t
olive oil 3 TFor the crumbed brinjal:
flour 50 g
free-range eggs 3
panko crumbs 100 g
oil, for frying
brinjals 2, sliced
Maldon salt, to taste
olive oil 5 T
paprika 1 t
chickpeas 1 x 400 g can, drained
and rinsed
labneh 100 g
free-range eggs 4, soft-boiled
black sesame seeds 1 t
Italian parsley, to garnish1 To make the hummus, place all the
ingredients in a blender and blend until
smooth. Add a little water for a smoother
consistency. 2 To make the crumbed brinjal,
place the flour into a shallow bowl. Beat the
eggs and place in another bowl, and place
the panko crumbs in a third bowl. 3 Heat
the oil in a large saucepan. Dust the
brinjal in the flour,dip intotheegg,then
into the pankocrumbs.Placeback
into the egg, thenintothepanko
crumbs again.Fryinthehotoil
until golden andcrispy.Drain
on kitchen paperandseason
with salt.
4 Heat 3 T oliveoil
in a pan. Turnoffthe
heat and stir inthe
paprika. Allowtocool.
5 Heat the
remaining oliveoilin
a pan and fry the
chickpeas untilcrispy. 6 To
serve, smear thehummusand
labneh onto aplate.Topwiththe
soft-boiled eggs,crispychickpeas,a“Yes, you do deserve
cream-soaked bread
with eggs to start
the day”INTERNATIONAL BREAKFASTS