Recipe: Breakfast in Bed

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DUTCH PANCAKES
TAKES: 35 minutes
DIFFICULTY: Medium
SERVES: 2
DAIRY FREE, SUGAR FREE

Ingredients

2 free range eggs
½ cup flour
½ cup almond milk
1 ½ tbsp honey
Pinch of Olsson’s sea salt
2 tbsp coconut oil, melted
2 fresh figs
100g fresh goats curd
1/3 cup honey
1 tsp dried or fresh lavender buds
½ vanilla bean, seeds scraped
1 tsp dried basil
Flaked almonds to serve

Method

Pre-heat oven to 170C
For the honey, combine honey, lavender, basil and vanilla bean and seeds with a tablespoon of water. Place over a medium heat and allow mixture to start to bubble. Strain, set aside to cool and infuse for 15 minutes.

Meanwhile, combine ingredients for the pancakes and whisk vigorously. Place two wide ovenproof ramekins on an oven tray and grease with the coconut oil. Place the ramekins in the oven and allow them to heat up before removing them and dividing the pancake batter between the two.

Bake for 20 – 25 minutes until cooked, puffed and golden. Dress with sliced figs, fresh goats curd and generous lashing of the infused honey.

Garnish with flaked almonds and desiccated coconut.

OPEN OMELETTE WITH MORCILLA AND PANCETTA
TAKES: 15 minutes
DIFFICULTY: Easy
SERVES: 2
DAIRY FREE, SUGAR FREE

Ingredients

4 free range eggs
1 small Morcilla sausage, cut into 1cm discs
2 pieces pancetta, sliced
2 tbsp extra virgin coconut oil
½ fennel bulb, finely sliced
½ red apple, julienne
1 tbsp sliced caper berries
½ lemon, juice and zest
1 tbsp olive oil
Fresh thyme

Method

Pre-heat oven to 170C

Heat half of the coconut oil In a small saucepan over medium heat. Add the sausage and pancetta and cook until browned. Set aside.
In a small bowl combine fennel, red apple, caper berries, lemon juice, oil and thyme and toss well.

In a bowl whisk eggs thoroughly and season well. Melt the remaining coconut oil in frypan over a low heat. Add the egg mixture and stir for thirty seconds with a wooden spoon. Add sausage and pancetta mix and cook for 1–2 minutes or until half cooked. Use a spatula to ensure you can lift up the edges.

Place pan in the oven and cook for a further 1–2 minutes. Top with a good handful of the fennel salad and season well with Olsson’s sea salt and pepper.

CAULIFLOWER BAKED EGGS
TAKES: 30 minutes
DIFFICULTY: Easy
SERVES: 2
DAIRY FREE, SUGAR FREE, GLUTEN FREE

Ingredients

½ cauliflower, roughly chopped
1 lemon, cut in half
1 tbsp of honey
1 large clove garlic
¾ cup almond milk
¼ bunch of kale, chopped into 1 inch pieces
4 – 6 spears of asparagus, plus 1 for garnish
2 free range eggs

Method

Pre-heat oven to 160C. Too high will brown the cauliflower and you don’t want that.

Place cauliflower, lemon, garlic on an oven tray lined with baking paper. Drizzle with a little olive oil and season with Olsson’s sea salt flakes. Spread honey over top of the lemon halves and place in the oven for twenty minutes or until cooked and fork tender. Remove from the oven and allow to cool slightly.

Using tongs, place the cauliflower and garlic in a mixing bowl. Squeeze the lemon halves over the cauliflower, add the almond milk and use a stick blender to blitz until smooth and combined. Add a little extra almond milk if required. Set aside.

Turn the oven up to 180C. Spoon the cauliflower mix into a shallow ovenproof dish and top with the chopped kale. Gently push the kale into the cauliflower mixture allowing a little to poke out. The exposed kale turns deliciously crisp giving the dish a healthy crunch.

Layer the asparagus on top and bake in the oven for 6-8 minutes or until asparagus cooked and fork tender. Remove the dish and crack the eggs on top. Return the pan to the oven and cook for a further 4–6 minutes or until the egg whites are cooked and the yolks are still slightly runny.

Tip: place a leaf of kale gently tented over the egg yolks to protect the yolks whilst cooking the white.

Garnish with some fresh herbs and some finely shaved raw asparagus. Season well and enjoy with some rye or gluten-free toast or straight from the pan with just a spoon each.

To find more lovely receipes from the team at Tucker head to www.heytucker.com.au

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