Green eggs

Green eggs

By
From
Breakfast: Morning, Noon & Night
Serves
6
Photographer
Danielle Wood

This is a popular Antipodean breakfast, often served up at the weekend for breakfast or lunch. I have given you my pesto recipe here as it makes such a difference if you make it yourself.

Ingredients

Quantity Ingredient

For the pesto

Quantity Ingredient
large bunch basil, leaves only
3 garlic cloves, peeled
handful pine nuts, toasted
120g parmesan, grated
2-3 tablespoons good-quality extra-virgin olive oil

For the green eggs

Quantity Ingredient
12 rashers smoked streaky bacon
2 tablespoons white wine vinegar
6 large eggs
20 cherry tomatoes, finely diced
1 red onion, finely diced
1/2 teaspoon caster sugar
1 tablespoon mint, chopped, (optional)
salt
freshly ground black pepper
3 avocados
1 lime, juiced
1 red chilli, seeds removed and finely diced
6 slices sourdough bread
smoked paprika, to serve

Method

  1. Make the pesto by putting all the ingredients into a food processor and giving it a few pulses. I like my pesto with a bit of texture so I don’t blend it too much and leave it quite chunky. Transfer to a bowl, season, and leave to one side.
  2. Grill the bacon on a baking tray under a hot grill for 3 minutes on each side, or until it’s cooked through and crisped to your liking.
  3. Meanwhile, pour 5 cm water into a large, high-sided frying pan and add 1 tablespoon of white wine vinegar. Carefully crack the eggs one at a time into the water, making sure there is a little space between each egg. Bring the water up to a rolling boil, then turn off the heat. The eggs can sit in the liquid to stay warm while you assemble the dish. If the eggs aren’t quite cooked on top, spoon a bit of the hot water over them and this will cook the top.
  4. Combine the cherry tomatoes, red onion, 1 tablespoon of white wine vinegar, the sugar and chopped mint, if using, in a bowl to make the salsa. Season to taste.
  5. Halve the avocados and remove the stones. Scoop out the flesh into a bowl and add the lime juice and chilli. Mash everything together with the back of a fork to get your preferred texture — I like mine to retain chunks of avocado. The avocado browns quite quickly, so it’s best to make this just before you serve the dish.
  6. Toast the sourdough and then spread each slice with pesto and a healthy layer of mashed avocado. Add 2 rashers of bacon to each and, finally, top with an egg. Sprinkle a little hot paprika over the egg and serve with the tomato salsa.
Tags:
breakfast
brunch
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