Boot camp Melbourne

Delicatessen Style Eggs Benedict

PHOTO: Deli Style Eggs Benedict.jpg

Ingredients

• ½ Turkish bread (Pide)
• 1 tub Babaganoush (smoky eggplant dip) or homus if you prefer
• 4 eggs – very fresh
• 4 lobes of roasted capsicum – warmed in microwave at last minute
• 100 mls yoghurt (plain, unsweetened)
• 2 Tbsp fresh mint
• Salt & Pepper

Putting it together

1.In a large saucepan, add water to 5-6 cm. Bring to the boil.

2.Break an egg into a small bowl.

3.Reduce heat until water is barely bubbling, then with a large spoon, gently stir the water in a circular motion to create a whirlpool which will draw the egg into the centre of the pan.

4.Carefully slide the egg into the water.

5.Allow 3½ - 4 minutes for poached eggs with firm whites and soft, runny yolks, and 4-5 minutes for firmer yolks.

Hint: You can test for softness/firmness by lifting an egg on a spoon and gently pressing a finger on the yolk.
To make sure that the egg does not separate, add a pinch of salt and ½ teaspoon of vinegar to water before adding in eggs.
Egg should be cold when poaching eggs. So use eggs straight from the fridge or even stand them in iced water for several minutes before cooking.

Serving

Split the pide bread and then cut to make 4 squares. Toast them and then assemble as follows:
- generous spreading of babaganoush
- next, the egg
- then the roasted capsicum
- then a dollop or drizzle of yoghurt
- sprinkle of mint
- salt & pepper to taste

 

Green Vegetable Tarts with Soft Egg

PHOTO: Tarts.jpg

Ingredients

• 6 eggs
• 6 pre-prepared tart cases 10cm in diameter
• 1kg broad beans – or frozen beans with outer skin removed
• 1 small leek, washed and sliced
• 1 bunch fresh asparagus, trimmed and blanched
• 100g sugar snap peas, topped, tailed and blanched
• 2 cups baby spinach leaves
• ½ cup fresh coriander leaves
• 1 tbsp olive oil
• ½ tsp grated fresh ginger
• ½ tsp sesame oil
• Cracked pepper to garnish 

Putting it together

1.To prepare the broad beans, shell the beans from the pods and blanch in a pot of boiling water for 2 minutes, drain and refresh immediately. Gently peel the outer skin to reveal the beautiful bright green bean.

2.Heat a pan over medium heat and add the olive oil, add the leeks and ginger, allow to gently soften. Increase heat and quickly add the prepared asparagus and sugar snap peas. When heated through add the spinach and allow to wilt slightly. Stir through coriander leaves and season with sesame oil. Remove pan to a warm place whilst you prepare the soft egg.

3.Bring about 5cm of water with 1 teaspoon of vinegar to the boil in a shallow pan, then reduce the heat to a low simmer. Crack each egg onto a saucer and then gently slide it onto the water, allow to cook for 3 minutes until the white has set and the yolk is just set and soft inside. Remove with a slotted spoon and drain on a paper towel.

Serving

1.Assemble the tart by filling cases with pre-prepared vegetables and placing the soft egg on top. Sprinkle with cracked pepper.

For home-made tart cases:

250g plain flour
200g cold unsalted margarine, chopped
½ cup plain yoghurt

2.Place the flour in the blender, add chopped margarine and blend till it resembles breadcrumbs. Add the yoghurt and blend briefly. Turn onto a floured bench and knead together. Wrap in plastic wrap and chill for at least 30 minutes. Roll out and cut into desired shapes. Place into greased tart cases or muffin tins and blind bake in a pre-heated (200˚C) oven for 10-12 minutes or until firm and lightly golden. Cool and store in an air-tight container till ready to use.

Makes 6

“Published in Bicycling Australia magazine
www.bicyclingaustralia.com