This past weekend was just a feast of note. I had loads of awesome ingredients that I bought at the Night Market and I couldn’t wait to start cooking away. Luckily I work from home so I have access to my kitchen all day and by 11am on Friday I just couldn’t sit still any longer. I had to cook and eat a kick-ass breakfast.
This here is the result.
Ingredients
- 2 large brown mushrooms
- Mozzarella (Puglia Cheese)
- Pancetta (Richard Bosman)
- Red onion and garlic (Nice veg lady)
- a sprig of Oregano and Parsley (my herb garden)
- a handful of rosa tomatoes and
- two eggs (ok I popped into Woolies for those)
- Some bread, your choice
First off, pre-heat the oven to 180 degrees celsius.
I realised that unlike smaller mushrooms, these big boys don’t let you just pull out their stems just like that, so I tackled the job with my chef’s knife at a 45 degree angle.
For the filling I diced up half a red onion, 2 cloves of garlic and 4 strips of Pancetta and pan fried it in some olive oil.
Next I lined the walls of the mushroom with two strips of Pancetta and sprinkled the base of the mushroom with some salt and pepper. As with all of Richard’s other products I’ve sampled so far, his Pancetta is really good, taste and texture wise.
I then scooped in about a tablespoon of the filling and flattened it a bit with the back of the spoon
Next I popped an egg in each of the mushrooms (TIP: Crack the egg in a little bowl first. That way you can discard it if it breaks and it’s easier to pop it into the mushroom without making a mess)
I halved the rosa tomatoes, sprinkled them with salt (TIP: I always put some salt on tomatoes when I cut them open, it brings out their sweetness) and gently placed them in the “cups” taking care not to damage the egg yolk.
Now time for the glorious mozzarella from Puglia Cheese. Place a couple of thin slices of the cheese around the mushroom, don’t cover the yolk of the egg entirely. Sprinkle with some roughly chopped Parsley and Oregano.
Next pop these babies onto a greased baking tray and into the oven for about 10 minutes, keep an eye on them and test the yolk of the egg until it’s as firm as you like it. I turned on the grill element of the over for the last couple of minutes to brown the cheese.
Once out of the oven, remove from the baking tray and place on a slice of bread of your choice. I went with the sourdough I got from the Knead stall at the market.
And there you go, a delicious all-in-one breakfast that looks great and tastes even better!
Now who can say “no thanks” to that?
Oh wow, I just got hungrier and hungrier with each new photo as I scrolled down! Looks seriously good.
Thanks Linda! That’s exactly how I felt when I made them. Nearly ate the buggers raw hahaha!
Brekkie in a mushroom…yum!!
Thanks! Twas delicious I tell you!
I’ve said exactly what I wanted to on the 24 blog- this is glorious. Well done Fritz!
And I’ve replied there too! Thanks so much :)
Fritz, you are a genius – what an outstanding breakie! Now if I could just get mushroom like that here in Mauritius – might have to wait till we return home later this year and pop in at Woolies!
:-) Mandy
Thanks Mandy! The mushrooms I actually got at the Night Market, but Woolies should have sufficiently large ones. Thanks for stopping by!
OMGreatess… these Look fab, actually everything you do, does… Do you offer lessons? My Man so could take a page or two from you
Hi Flee
Thanks you! Much appreciated :)
I haven’t actually done lessons before, but I am not averse to the idea. Could be fun :)
Please feel free to contact me via the contact form (check up top) to discuss further :)
Hiya Fritz… Just read the rest of you page and realized you in CT hahah I unfortunately live in the rat race fast paced hell of JHB… But you should seriously consider a “Cooking for the inexperienced” cook book.. I would buy one… esp with your pics and step by step explanations etc… Stunning Thanks
Hi Flee
Ahh damn, that does pose a problem.
Thanks I will consider it once I have enough content, but for now, send your man to the site and let him use it as a cookbook. I’d really like some feedback from inexperienced cooks that try my recipes, as that’s the whole purpose of the blog, getting inexperienced cooks to try out awesome dishes, and if they impress a lady friend in the process, that’s a bonus!!
Thanks for the feedback thus far :)
Cheers
Hi Fritz,
Thank you for your comments on our cheese and the recipes are awesome…. breakfast hasn’t looked this good in ages. . .
We look forward to your visit.
Ursula
PUGLIA CHEESE
Thanks Ursula, I’m glad you approve! Looking forward to a reply on my email. Regards
yummy yumm…inviting clicks..
first time here..awesome space with lovely posts..
nice presentation..
glad to follow u..:)
do stop by mine sometime..
Tasty Appetite
So darn clever and definitely on my weekend shopping list!!
Thanks Nina! It’s high time I make them again too!
Fritz, what an awesome breakfast! I made it for the first time yesterday, using streaky bacon instead of pancetta, and some peppadew instead of the cherry tomato. This is definitely going to be a regular breakfast from now on! Super tasty!
Awesome! Glad you liked it Nikki! Thanks for reporting back :)