Smashed Peas with Poached Eggs and Avocado

Smashed avocado is so yesterday…Smashed Peas are here to stay…

As a devout foodie I can tell you nothing, absolutely nothing is more important than breakfast. Particularly on a Saturday morning after a wonderful sleep in, what could be better than a delicious breakfast plate waiting for you. My husband and I love surprising each other with breakfast in bed every now and then, believe me it’s a great old trick among others to keep that spark alive.

The other day we were still laying in bed at 11:00am, after all it was a Saturday. I said to my husband you know what I had a dream, where you brought me this delicious plate of green goodness for breakfast. He indulged me and asked what was on the plate, without any hesitation I began to describe – avocado, peas, fresh herbs, eggs and toast with lots of butter. Ha! yes I do recall my food dreams vividly, after all that’s how I get most of my cooking inspiration. Anyway so my husband just chuckled and continued to play on his phone and for some reason I fell back to sleep.

The next thing I know I was woken up by my dream, but this time it was a reality. My plate of green goodness was right in front of me and behind it all was my gorgeous husband. I know right – LUCKY ME!

Today’s breakfast/brunch is my dream on a plate. I hope you enjoy it as much as I do.

Ingredients: 8   Cooking time: 20 minutes

Serves: 2

  • Four free range eggs
  • One avocado, sliced
  • Two cups of frozen peas
  • 10-12 fresh mint leaves
  • One tablespoon of extra virgin olive oil
  • A nice loaf of sourdough bread
  • Half a lemon
  • Salt and pepper to season

Everywhere around Melbourne, smashed avocado seems to be a raging breakfast sensation. I say honey your days are over because smashed peas are here to stay! This recipe is built on a bed of smashed peas flavoured with mint, extra virgin olive oil and lemon – a combination that will simply knock your jocks off. LOL!

Steam the peas for about five to seven minutes, until soft. In a bowl add the steamed peas, fresh mint leaves, a tablespoon of extra virgin olive, juice of half a lemon and salt as per taste. Using a stick blender coarsely blend all the ingredients. Your smashed mint peas are ready!

For poached eggs – the first step for perfect poached eggs is to use the freshest eggs. The next step is to get yourself a wide casserole type pan and bring water to a boil. Add one teaspoon of vinegar and a pinch of salt. Once the water has boiled let it simmer. Crack each egg in a small bowl drop them in the pan one by one, you’ll see them begin to cook immediately. Depending on your pan, a really soft poached egg should take around 2 minutes and a soft to firm one will need 4 minutes (it depends on the size of the eggs and whether you’re using them straight from the fridge). To check whether they’re done, remove one carefully from the pan with a slotted spoon and give it a gentle shake. If it feels too soft (use your instincts), put it back and give the eggs a little longer in the water to firm up. Once the eggs are cooked remove them on to kitchen paper and dry off.

While the eggs are poaching get your toasts ready, it is essential to use really good bread with this recipe because life is too short to eat bad bread.

To plate up – make a bed of smashed peas, surround it with avocado slices, top it up with toast and poached eggs. I added some of the leftover smashed peas on the top too, because I just can’t get enough. Finally season with some cracked pepper, dig in and get ready to fall in a food coma.

Jack’s Wife Freda – Soho, New York

You can feel the magic in the air…

image

Growing up I always heard people compare Bombay to New York. Then I didn’t know what they were talking about, but today I do. New York like Bombay is the city that never sleeps. Believe me it’s past 1:00 am here and we have just returned from Times Square, where I managed to score some great bargains alongside thousands of other people  at the H&M store

Shopping, busy streets and bright lights all at 1:00 am best describes this city’s 24/7 vibe, but there’s more to New York. This morning we jumped on the subway, trust me the best way of knowing any city is by travelling around like the locals do. We travelled from Wall Street to Spring Street and found ourselves in Soho, a recently renowned neighbourhood known for its eclectic vibe.

image
The Brunch/Lunch menu at Jack’s wife Freda

As always for me it was about food!  I had been looking at a few different cafes online and one that caught my eye was – Jack’s wife Freda!  The cafe was packed with people waiting outside and soaking up some winter sunshine. When people are willing to wait for an hour in a place like New York where cafes are in abundance, that says a lot about the food and popularity of this place.

English Breakfast Tea

I ordered a cup of English breakfast tea to start with and it was a perfect companion for the cold sunny morning in New York. The food menu is not elaborate but the comprehensive selection of recipes caters for all palettes. 

Poached eggs with halloumi and roasted tomatoes
image
Green Shashouka Eggs with Challah Bread

My husband ordered poached eggs with halloumi and roasted tomatoes, topped with a delicious parsley pesto. The eggs were poached to perfection, it was like a little burst of sunshine. The salty halloumi, the sweet roasted tomatoes and the delicately flavoured parsley pesto created a delicious flavour medley.

I ordered Green Shashouka eggs with chargrilled bread. Shashouka is said to have its origins in Tunisia and it is basically the same recipe as LSD’s Baked Eggs.  The  Green Shashouka had beautiful flavours  of coriander and lemon, this is definitely a recipe I will try and replicate for you all.

image
Pimms Lemonade with Mint and Cucumber

To finish we ordered a glass of Pimms Lemonade, which was just a delicious palette cleanser and so refreshing! All in all Jack’s wife Freda was a great experience – great food, good service and reasonable prices. LSD definitely recommends this to all our New York readers and others those who plan on visiting this magical city.

P
With love from The Big Apple
Overall rating – 9/10

Price – $$

The Breadfree Breakfast

“All happiness depends on a leisurely breakfast”…

FullSizeRender (17)

We have all heard how important a good breakfast meal is to start our day right! While exotic, cooked breakfast meals would be great to indulge in everyday, unfortunately during the week you would be lucky if you could scoff a piece of toast or a fruit on the run.

The weekend ushers in the leisure of time and the opportunity to really cook up a delicious breakfast. I have had the luxury of enjoying some beautiful breakfast meals at local cafes in Melbourne! People in Melbourne really get their food and this why I love this place so much, but eating out all the time isn’t my thing.

The breakfast dish I am about to share with you is made up of different textures and flavours I have relished in my culinary adventures across Melbourne. Couple this dish with your beverage of choice and indulge yourself this weekend.

Ingredients: 12         Cooking time: 30 minutes
Serves: 2
  • 250 gms of uncooked instant polenta (or semolina)
  • 1/2 cup of creamed corn (if using semolina)
  • Four eggs
  • One sliced avocado
  • One cup of baby kale leaves
  • One cup of shelled blanched broad beans (or peas)
  • One sliced onion
  • Two chopped green chillies
  • One teaspoon of vinegar
  • One tablespoon of chilli flavoured olive oil
  • Crumbled goats cheese for garnish
  • Fresh parsley for garnish
  • Crispy shallots for garnish

In a saucepan bring three cups of water to a boil. Slowly stream in the polenta continuously whisking it. Once its mixed, continue to stir it for about 15 minutes. Your polenta is now cooked. 

If you cant find polenta you can use semolina and cook it the same way as the polenta. The only additional step is that you add the creamed corn to the boiling water the same time as you add the semolina. This will give the semolina that delicious corn meal flavour.

To give the polenta a boost of flavour, in another saucepan add a tablespoon of olive oil and sautee the sliced onion and green chillies.  Let the onion mix caramelise and now add the cooked polenta and give it all a good stir and keep aside.

Lets make the kale chips now! Pre-heat the oven at 180 degrees, lightly grease a baking dish with some olive oil and add the kale leaves and spray them with some olive oil and put them in the oven. In about five to seven minutes the kale will be crispy.

Next, chilli broad beans – if you are using already shelled broad beans simply blanch them in hot water for two minutes. This will make their outer shell really soft and easy to peal, remember you only want the beautiful green bean. You can use baby peas if you cant find broad beans, again blanch them for two minutes. Once blanched strain the beans in cold water and add them to a bowl with some chilli flavoured olive oil (or some chilli flakes and olive oil)

No breakfast is complete without eggs! We are going to poach the eggs for this dish, a perfectly cooked poached egg is one of the most brilliant things in the world.

First step to making the perfect poached eggs is to use freshest eggs. The next step is to get yourself a wide casserole type pan and bring water to a boil. Add one teaspoon of vinegar and a pinch of salt.

Once the water has boiled let it simmer. Crack the eggs in the pan one by one and you’ll see them begin to cook immediately. Depending on your pan, a really soft poached egg should take around 2 minutes and a soft to firm one will need 4 minutes (it depends on the size of the eggs and whether you’re using them straight from the fridge). To check whether they’re done, remove one carefully from the pan with a slotted spoon and give it a gentle shake. If it feels too soft (use your instincts), put it back and give the eggs a little longer in the water to firm up. Once the eggs are cooked remove them on to kitchen paper and dry off.

Now comes the fun part – Assembling this breakfast of champions!

Scoop the polenta on a plate, this will be the base of our dish. Top this with the crispy kale chips and the poached eggs. Add the chilli broad beans (or peas) around the polenta base. Garnish with avocado slices, crumbled goats cheese, crispy shallots and fresh parsley.

FullSizeRender (16)