Preheat oven to 220˚C conventional or 200˚C fan-forced. Lightly spray four holes of a ¾-cup (180ml) Texas muffin tin with oil.
Cut pastry sheet into 4 squares. Line prepared holes with pastry. Chill until needed.
Heat oil in a large frying pan over medium-high heat. Cook bacon for 2-3 minutes or until browned. Drain on paper towel. Cook asparagus in a small saucepan of boiling water for 1 minute. Drain and cool in cold water. Drain.
Whisk 1 egg and cream in a large jug. Add bacon, asparagus, corn, cheese and most of onion. Season with pepper. Divide between pastry shells and bake for 10 minutes.
Break an egg into each tart shell. Top with reserved onion. Bake for another 10-12 minutes for a runny yolk or until your liking. Season and serve immediately.
Blueberry Cheesecake Danish
Blueberry Cheesecake Danish.
Ingredients:
1 sheet Pampas Puff Pastry, just thawed
125g cream cheese, softened
¼ cup caster sugar
2 tsp finely grated lemon zest
1 egg yolk
2½ tbsp blueberry jam
1 egg, lightly beaten
Icing:
½ cup icing sugar, sifted
1½ tsp boiling water
2 tbsp lightly toasted flaked almonds
Method:
Preheat oven to 200°C (180°C fan-forced). Line two baking trays with baking paper.
Cut pastry into 9 equal squares. Lay the pastry squares onto the lined trays, leaving room in between for spreading. Score a 1cm inner border around the pastries (do not cut all the way through the pastry).
Place cream cheese, caster sugar, lemon zest and egg yolk in a bowl and beat with an electric mixer until smooth. Place a tablespoon of mixture into the centre of each pastry square. Ensure that no filling sits on the border. Top the cream cheese mixture with ½ teaspoon of blueberry jam and lightly swirl with skewer.
Brush the pastry borders with egg. Bake 15 minutes or until pastry is golden. Cool.
Make icing. Place icing sugar in a bowl. Stir in sufficient boiling water to make a thick, but still pourable icing. Use a teaspoon to drizzle icing over pastries, then scatter with almonds.
Halve bagel horizontally with a knife. Brush the top, bottom and cut sides with maple syrup and dip in or sprinkle with cinnamon sugar to cover.
Heat a non-stick frying pan over medium heat and place the cut sides down in the pan. (Note: Don't be tempted to add any butter or oil.) Cook for 3-5 minutes or until toasted and sugar appears caramelized. Flip and cook for a further 3-5 minutes.
Cool for a minute or two before sandwiching the warm bagels back together with ricotta, walnuts and a drizzle of extra maple syrup.
1 tbsp olive oil or butter for frying, plus extra for dressing rocket
4 eggs, whisked
1 handful baby rocket
⅛ red onion, thinly sliced into rings
½ tsp dried chilli flakes, optional
Method:
Slicing the mushrooms into halves. Heat olive oil or butter in a small oven-safe fry-pan over medium-high heat and add the mushrooms, cooking for 6-8 minutes until softened. Turn regularly, until cooked through, golden and caramelised. Remove from the pan and set aside.
In the same pan, reduce the heat to medium-low and add the whisked eggs, cooking while gently lifting and folding the eggs until they begin to set firm. Once they begin to firm up, simply keep the edges loose so the omelette doesn’t stick.
While it's still slightly runny on top, add the cooked mushrooms back to the pan, scattered evenly on top of the eggs. Place the pan under the grill until mushrooms are charred and the eggs are completely set.
To serve, top with some dressed fresh rocket, thinly sliced red onion, dried chilli flakes and a pinch of salt.
Breakfast Wrap
Breakfast Wrap.
Serves 1.
Ingredients:
4 round flour tortillas (15cm diameter)
20g butter
100g Swiss brown mushrooms, sliced
6 eggs, lightly whisked
2 tbsp milk or cream
8 cherry tomatoes, quartered
50g baby spinach
2 tbsp finely sliced green shallots
tomato chutney or sauce to serve
Method:
Preheat oven to 160ºC. Wrap the tortillas in foil. Heat in oven for 10 minutes or until hot.
Heat half the butter in a medium non-stick frying pan. Add mushrooms and cook over medium heat, stirring occasionally, for 5 minutes or until golden. Transfer to a warm bowl. Wipe the frying pan clean with kitchen towel.
Whisk together egg and milk or cream in a bowl. Season with salt and pepper. Melt remaining butter in the frying pan. Add egg mixture and cook over medium heat, stirring until mixture is cooked but still creamy. Remove from heat and transfer to a warm bowl.
Serve immediately with the warm tortillas, mushrooms, baby spinach and green shallots. Serve with tomato chutney or sauce.
12°C