Chef Jacqueline Smith shares some special breakfast recipes

December 21 2017

These recipes show that the most important meal of the day can easily be the most delicious, too.

Poached free-range eggs, thyme & balsamic mushrooms, beetroot hummus and a garden salad.

Serves two.

INGREDIENTS

4 free range eggs

FOR THE BEETROOT HUMMUS

¼ cup chickpeas, I used tinned, drained & rinsed

½ cup beetroot, I pickled my own but you can use tinned

1 tsp tahini

½ lemon, juiced

1 clove garlic, crushed

salt & pepper

FOR THE SALSA VERDE

1 bunch curly parsley

½ cup fresh coriander

1 shallot, finely diced

Juice of ½ lemon

1-2 cloves garlic, crushed

½ cup olive oil or more if needed to get the desired consistency

salt & pepper

FOR THE FETA WHIP

50g goat’s feta

1 heaped Tbsp sour cream

Lemon juice to taste

Zest of ½ lemon

FOR THE MUSHROOMS

Splash of balsamic vinegar

4 sprigs fresh thyme leaves

5 field mushrooms, sliced into chunks

1 knob butter

2 Tbsp olive oil

FOR THE SALAD

1 cup garden greens, I used baby nastersian (flower) leaves, watercress, micro greens, beetroot leaves and rocket

2 Tbsp roasted hazelnuts, roughly chopped

Seasonal flowers

Salt and pepper

Bellfield olive oil for shine

METHOD

  • To make the beetroot hummus, place all ingredients in a Nutribullet or similar, and blitz till smooth. Season, then set aside.
  • For the salsa verde, place parsley, coriander, zest and juice in a Nutribullet or similar, and blitz till finely chopped. Add finely diced shallot, and stir through your olive oil, till combined. Season.
  • To make feta whip, crumble feta with sour cream and zest, and whisk till smooth. Add lemon juice and pepper to taste.
  • Heat frying pan with butter and oil, add chopped field mushrooms with fresh thyme, and season. When mushrooms are soft, turn up heat, add a splash of balsamic and continue to cook till balsamic has evaporated and mushrooms are beautifully caramelised.
  • Meanwhile, poach four eggs in simmering water for three minutes.
  • To assemble, smear beetroot hummus on plate, arrange mushrooms on top, then seasoned poached eggs, with gardens greens on the side. Pipe the feta whip around the plate, sprinkle hazelnuts over salad, spoon salsa verde around the plate, sprinkle flower petals and micro greens over the eggs. Drizzle Bellfield oil over the eggs and salad for shine.

Herbed-rolled eggs, avocado salad and beetroot hummus.

Serves two.

INGREDIENTS

FOR THE BEETROOT HUMMUS

¼ C chickpeas, tinned, drained & rinsed

½ C beetroot, home-pickled or tinned

1 tsp tahini

½ lemon, juiced

1 clove garlic, crushed

Salt & pepper

FOR THE HERB-ROLLED EGGS

4 eggs

1.5 tbsp finely chopped parsley

1.5 tbsp finely chopped coriander

2.5 tbsp fine chopped pineapple sage flowers

1.5 tbsp toasted sesame seeds black and white

1.5 tbsp hazelnuts, toasted rough chopped

1.5 tbsp cashew nuts toasted rough chopped

1.5 tbsp almonds toasted rough chopped

1.5 tbsp pumpkin seeds, toasted

FOR THE AVOCADO SALAD

2 avocados, roughly chopped

1 small handful of washed curly kale, stalks removed, leaves finely chopped

2 Tbsp olive oil

1 lemon, juiced and zested

Cornflowers (and I used the yellow broccoli flowers in this dish also)

Micro greens

Salt & pepper

METHOD

  • To make the beetroot hummus, place all ingredients in a Nutribullet or similar, and blitz till smooth. Season, and set aside.
  • Bring a pot of water to the boil, then turn down to a simmer. Add eggs and cook for six minutes. Drain, and peel under cold running water.
  • Place parsley, coriander, sesame seeds, pineapple sage flowers and flaky salt in a dish and roll boiled eggs, till completely covered in mix. Set aside.
  • In a bowl, toss nuts and pumpkin seeds, avocado and kale until combined. Dress with olive oil and lemon juice, season to taste.

Divide salad between two plates, top with the rolled boiled eggs, one whole and one cut for looks.  Sprinkle zest over dish, pipe beetroot hummus around plate, sprinkle with micro greens and flowers, drizzle with Bellfield’s olive oil for shine

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