Name: Ladle eggs with chilli crisp
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 6 servings
Cuisine: Starters & Light meals
Ingredients: For the chilli crisp: ,chillies, pounded with a mortar and pestle 8,ginger, crushed 1 t,garlic, crushed 1 t,Dried chilli flakes 1½ T ,peanuts, toasted over the fire 60 g,canola oil ½ cup,For the eggs: ,free-range eggs 6,olive oil 3 T ,For the toppings: ,grated Parmesan 1 t ,chopped spring onion ¼ t,OR ,chakalaka 1T,cheesy croutons 5,OR ,avocado, diced ¼ ,chilli crisp ½ t,coriander 1sprig,OR ,ricotta 1 T,chorizo 4slices

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Breakfast recipes

Ladle eggs with chilli crisp

20 minutes

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Difficulty Easy

Prep Time 10 minutes

Cooking Time 30 minutes

Ingredients

200 g diced pumpkin
1 T honey
4 T olive oil
salt, to taste
1/3 cup cream
4 T vegetable oil
30 g pumpkin seeds
salt, to taste
8 large free-range eggs
1 cup cream
200 g pumpkin leaves (or baby spinach or kale), finely chopped
3 cloves garlic
20 g celeriac, grated
1 small onion, finely diced
sea salt and freshly ground black pepper, to taste
50 g butter
2 T olive oil
200 g Tenderstem broccoli, blanched

Method

1. To make the pumpkin cream, preheat the oven to 200°C. Rub the pumpkin with the honey, olive oil and salt and place on a baking sheet. Roast for 20 minutes, or until soft and slightly caramelised. Place the cooked pumpkin in a blender with the cream and blitz until smooth. Set aside until ready to use.

2. To make the fried pumpkin seeds, place the oil, pumpkin seeds and salt in a pan and heat. When the pumpkin seeds begin to sizzle and pop, they’re almost there. Stir often and remove from the heat after 5 minutes.

3. To make the frittata, preheat the oven to 200°C. Crack the eggs into a bowl and add the cream, greens, garlic, celeriac and onion. Season to taste.

4. Heat a non-stick ovenproof pan and add the butter and olive oil. Coat the entire pan in the oil and butter, then add the egg mixture, shifting it around the pan in a folding action to cook more of the surface.

5. Place the broccoli on top of the frittata, gently pushing it into the frittata slightly. Top with a glug of olive oil and place in the oven for 20 minutes, or until the frittata is cooked through, golden brown and slightly puffed up. 6 Serve warm with the pumpkin cream and fried pumpkin seeds.

Find more egg recipes here.

Photographs: Toby Murphy
Food assistant: Emma Nkunzana

This is a test recipe

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Ingredients

Method