breakfast

Broccoli Frittata

Serves: 4 | Preparation Time: 15 min

Ingredients: 

  • 500g broccoli, cut into florets
  • 2 Teaspoon olive, nut or seed oil
  • 2 onions, finely sliced
  • 3 lean bacon rashers, trimmed of all fat and chopped up
  • 2 Clove garlic, crushed
  • 2 tomatoes, chopped
  • 8 large eggs

Instructions: 

Heat oil in large frypan, cook onion, bacon and garlic until onion is soft.

Add broccoli and tomatoes and cook for 1 minute.

Beat eggs in bowl and pour over broccoli. Stir until well combined. Gently cook the base without stirring. When base is cooked and golden, place frypan under grill until top is firmed and browned.

Cut into wedges to serve.

Breakfast Bruschetta

Serves: 4 | Preparation Time: 20 min

Ingredients

  • 2 (1/2-inch) slices sourdough bread, cut in half
  • 1 Tablespoon olive oil
  • 1/2 Teaspoon  finely chopped fresh oregano leaves
  • Sea salt to taste
  • Freshly ground pepper to taste
  • 2 Teaspoon white distilled vinegar
  • 1/4 Teaspoon (Metric) sea salt
  • 4 large eggs
  • 4 thin slices of proscuitto or crispy bacon
  • Warm mustard vinaigrette

Instructions

Heat a grill pan over medium-high heat, or preheat a broiler. Lightly brush 1 side of each bread slice with 1 tablespoon olive oil, and sprinkle with rosemary, sea salt, and pepper; toast lightly, about 2minutes per side. Loosely cover toast with aluminium foil to keep warm.

Fill a large skillet with water to within 2 inches; bring to a boil. Add vinegar and 1/4 teaspoon salt, and reduce heat to low. Break 1 egg into a small bowl or measuring cup, taking care not to break the yolk. Turn egg out of the bowl into skillet quickly so the egg keeps its shape when it hits water. Repeat with remaining eggs.

Cook 5 minutes or until whites set and a thin translucent film forms over the yolk (for a firmer yolk, cook about 1 minute longer).

Use a slotted spoon to gently lift eggs out of water, and place them on a paper towel to drain; cover loosely with foil to keep warm. Remove any loose whites from rim of the eggs.

Put a slice of bruschetta on each plate, and top with a slice of prosciutto and a poached egg.

Drizzle 1 or 2 tablespoons Warm Mustard Vinaigrette over the top of each, and serve immediately.