With modern society comes creative, colourful and picturesque breakfasts. There is nothing better than eating poached eggs accompanied by the all famous avocado in your flares and circular sunglasses.
Slapping some bacon on the grill and stinking out your kitchen for the foreseeable future is becoming a thing of the past. Healthier and more creative ways of eating that first meal of the day are only increasing and I’m here to add one more recipe to this marvellous new culinary world.
Duck eggs are hidden gold, stronger in flavour and heavier on the purse. In my opinion, duck eggs are heaps better than your standard chicken eggs. The shiitake mushrooms cooked in cider vinegar offer a burst of flavour which perfectly accompanies the creamy taste and crunchy texture of the parsley pesto. Mop it all up with the gluten free flatbreads, whether you’re gluten free or not - who really knows these days - these breads are great and are a lighter alternative to the standard wheat flatbread!
Let’s go for it!
3 cups of gluten free plain flour
2 tsp of mixed herbs
1 cup of almond milk 2 tsp of olive oil
1tbsp of plant based butter
1 large handful of curly parsley (finely chopped)
1 large handful of salted almonds (finely chopped)
1/2 lemon (juiced)
1/2 tsp of wholegrain mustard
1tbsp of olive oil
1tbsp of almond milk
1 box of shiitake mushrooms
1tbsp of plant based butter
3 tbsp of cider vinegar
1tsp of brown sugar
4 duck eggs
Salt & Pepper to taste
Method - Flatbreads
Before we go for it, I should tell you that working with gluten free flour is slightly tricker than normal flour! The consistency is completely different and a little patience is needed when working the flatbreads.
1) In a large bowl, mix the gluten free flour, mixed herbs, almond milk, olive oil and salt and pepper together with a spoon.
2) When it begins to come together, transfer onto a floured surface and kneed for about 5 minutes. Note - keep the surface floured so the dough doesn’t stick.
3) After 5 minutes of kneading, cut the dough in half. Begin to flatten the dough with your hands until it resembles a small pizza base.
4) Add 1tbsp of plant based butter in a pan and whack it on a high heat. When the butter begins to sizzle, gently lift one of your flatbreads with a spatular and place it in the pan and cook for 2 - 3 minutes each side or until golden and crispy.
5) Repeat the process for the other flatbread, once both are cooked, wrap them in tin foil and put aside - this will trap the heat and soften it whilst you crack on with the breakfast!
Method - Pesto
Now there a few easy elements to this dish, and we are going on the basis that you have two stoves out there in the wild!
1) Remove the stalks before finely chopping the parsley.
2) Now finely chop the almonds - control the knife and take it easy, finely cutting nuts always increases the chances of cutting yourself.
3) Place both ingredients in a bowl and squeeze in the lemon juice, wholegrain mustard, olive oil and almond milk - the almond milk will loosen the pesto slightly and give it a creamier flavour!
4) Season with salt and pepper and put aside.
Method - Mushrooms & Poached Eggs
1) On one stove, get a pan of water boiling - add a little salt and 2 tbsp of cider vinegar to the water.
3) On the other stove, chuck a pan on a medium - high heat and add 1tbsp of plant based butter.
4) When the butter begins to sizzle, throw in the shiitake mushrooms and cook for 2 minutes.
3) After 2 minutes, pour in 1tbsp of cider vinegar and the brown sugar and continue to cook for another 5 minutes - tossing the mushrooms regularly.
4) Season with salt and pepper and bring the heat down to a simmer.
5) By this time the water should be boiling away and calling for the eggs - Create a little whirlpool in the pan and crack in your eggs.
6) Cook for 4 minutes. Then, transfer the eggs on to some kitchen roll to soak up excess water.
Time to plate up! Lay a flatbread on a plate, pour the mushrooms over the flatbread before laying your poached eggs on top. Now generously spoon on your delicious pesto and get eating.