BRUNCH IN A PAN - SMOKED EGGS, POTATOES, WITH BASECAMP CHILI SALAMI
Ingredients
1 large cooked waxy potato – Van Rosa or Desiree
1 onion, sliced thinly
1 clove garlic, sliced thinly
70g Basecamp chilli salami, cut into thickish slices or chunks
2 Manuka Smoked eggs
1 spring onion, sliced thinly
3 sprigs fresh coriander, cut roughly
Olive oil
2 slices toasted sour dough bread
1 onion, sliced thinly
1 clove garlic, sliced thinly
70g Basecamp chilli salami, cut into thickish slices or chunks
2 Manuka Smoked eggs
1 spring onion, sliced thinly
3 sprigs fresh coriander, cut roughly
Olive oil
2 slices toasted sour dough bread
Method
Preheat the grill to medium-hot.
Heat a medium size heavy fry –pan up to medium-hot, add a generous amount of oil. Add the onion and garlic, cook until the onion slightly colours and softens (5 minutes). Add the salami and cook gently to extract flavour. Cut the potato into ½ cm slices, add to the fry pan and gently toss so the potatoes are coated in the flavoured oil. Cook until the potatoes go golden brown and crispy, break both eggs carefully onto the potatoes. Place under a hot grill and cook until the eggs have just set (2-5 minutes).
Remove from the oven and sprinkle over the spring onions, coriander and a little
seasoning. Serve immediately in the fry pan with good quality toasted bread!
Heat a medium size heavy fry –pan up to medium-hot, add a generous amount of oil. Add the onion and garlic, cook until the onion slightly colours and softens (5 minutes). Add the salami and cook gently to extract flavour. Cut the potato into ½ cm slices, add to the fry pan and gently toss so the potatoes are coated in the flavoured oil. Cook until the potatoes go golden brown and crispy, break both eggs carefully onto the potatoes. Place under a hot grill and cook until the eggs have just set (2-5 minutes).
Remove from the oven and sprinkle over the spring onions, coriander and a little
seasoning. Serve immediately in the fry pan with good quality toasted bread!
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