Boerewors rolls with chilli fried egg. Picture: iStock
Ingredients
2 large brown onions, thinly sliced
2 tablespoons (60ml) olive oil
4 pieces boerewors, approximately 150g each
4 large eggs
2 tablespoons (60 ml) chilli or olive oil to fry
Sweet chilli sauce to serve
4 hot dog rolls, sliced
Instruction
Heat the 2 tablespoons olive oil in a large pan and add the sliced onions. Gently fry for 8-10 minutes until the onions are soft and golden. Remove the onions to a separate bowl and cover with foil to keep warm.
In the same pan heat the chilli oil, or plain oil if you prefer, and fry the eggs until done to your liking.
Boerewors is almost always braaied, but you can also pan fry. Cook the boerewors until it’s cooked through but still juicy.
To serve, place the boerewors into the fresh rolls and top with a fried egg and onions. Drizzle with sweet chilli sauce.
The perfect fried egg sandwich
The perfect fried egg sandwich. Picture: iStock
Ingredients
1 tablespoon ketchup
1/2 teaspoon chipotle in adobo sauce
2 slices sourdough bread
2 slices Cheddar
1 tablespoon unsalted butter
1 slice bacon, halved
1 egg
Instructions
Combine the ketchup and chipotle and spread on the inside of each piece of bread. Place the cheese between the bread at an angle so that the edges hangover the sides of the bread. Butter the outside of one bread slice with half the butter. Heat a skillet over medium heat. Press the sandwich on, buttered-side down. Press until the bread is golden brown and the cheese has started to melt. Butter the other side (which is facing up) with the remaining butter and flip. Cook until golden brown and the cheese is gooey, this should all take 3 to 4 minutes. Remove the sandwich from the heat and hold.
Meanwhile, in a pan over medium heat, cook the bacon until barely crisp, about 5 minutes. Flip the bacon, pushing the two pieces next to each other to form a square. Crack the egg on top, cooking into the bacon. Continue cooking until the egg is set, about 5 minutes. Open up the sandwich (use a spoon to help pull apart the bread) and slide in the eggs and bacon. Close up, slice and enjoy.
Sweet potato, feta and caramelised onion quiche. Picture: iStock
Ingredients
2 tbs extra virgin olive oil
1 onion, thinly sliced
2 sprigs rosemary, leaves picked from 1
150g feta, crumbled
7 eggs, lightly beaten
1/3 cup (80ml) milk
1 tsp smoked paprika (pimenton)
1/3 small (about 50g) sweet potato, thinly sliced (use a vegetable peeler)
1 tbs maple syrup
For the pastry
1 2/3 cups (250g) white spelt flour
100g cold unsalted butter, chopped
1 egg yolk
2 tbs thyme leaves
1 tbs apple cider vinegar
Instructions
For the pastry, place flour and a pinch of salt in a bowl. Using your fingers, rub in butter until it resembles coarse crumbs. Add egg yolk and thyme. Combine vinegar and 1/4 cup (60ml) water in a jug with 4 ice cubes. Drain, then fold into flour mixture until it forms a shaggy dough. Enclose in plastic wrap and chill for 2 hours.
Preheat oven to 200°C.
Roll out pastry on a lightly floured work surface to 3mm thick and use to line a 24cm fluted ceramic dish, trimming excess. Line with baking paper and fill with pastry weights. Bake for 25 minutes or until light golden. Remove weights and paper, and bake for a further 20 minutes or until base is cooked.
Reduce oven to 160°C.
Heat oil in a frypan over low heat. Add onion and 1/2 tsp salt. Cook, stirring, for 12 minutes or until caramelised. Cool. Add to pastry case with half rosemary leaves and 100g feta.
Whisk egg, milk and paprika in a bowl. Season and pour into pastry case. Coat sweet potato with maple and arrange over filling. Scatter with remaining 50g feta and rosemary.
Bake for 1 hour or until just set. Cool slightly, then serve.
10 tablespoons unsalted butter (if using salted butter, omit the added salt)
3 large egg yolks
1 tablespoon lemon juice
1/2 teaspoon kosher salt
Dash cayenne or Tabasco sauce
Instruction
Heat a large skillet on medium low heat. Add the strips of bacon or the slices of Canadian bacon. Slowly fry, turning occasionally, until the bacon is browned on both sides, and if using strip bacon, much of the fat is rendered out (about 10 minutes). Use tongs or a fork to remove the bacon from the pan, set on a paper towel to absorb the excess fat. Don’t pour the bacon fat left in the pan down the drain! Either sop it up with paper towels when it has cooled a bit, or pour it into a jar to be used later. (See rendering bacon fat).
While the bacon is cooking, bring a large saucepan two-thirds-filled with water to a boil, then add the vinegar. Bring the water to a boil again, then lower the heat to a bare simmer.
To make blender Hollandaise, gently melt 10 tablespoons unsalted butter. Put 3 egg yolks, a tablespoon of lemon juice, 1/2 teaspoon salt in a blender. Blend on medium to medium high speed for 30 full seconds (count or time it), until eggs lighten in color. Turn the blender down to lowest setting, slowly dribble in the hot melted butter, while continuing to blend. Taste for salt and acidity and add more salt or lemon juice to taste. Transfer it to a container you can use for pouring and set it on a warm—but not hot—place on or near the stovetop.
Essentially, working one egg at a time you crack an egg into a small bowl and slip it into the barely simmering water. Once it begins to solidify, you can slip in another egg, until you have all four cooking. Turn off the heat, cover the pan, and let sit for 4 minutes. (Remember which egg went in first, you’ll want to take it out first.) When it comes time to remove the eggs, gently lift out with a slotted spoon. Note that the timing is a little variable on the eggs, depending on the size of your pan, how much water, how many eggs, and how runny you like them. You might have to experiment a little with your set-up to figure out what you need to do to get the eggs exactly the way you like them.
As soon as all the eggs are in the poaching water, begin toasting your English muffins. If you can’t get all the muffins toasted by the time the eggs are ready, gently remove the eggs from the poaching water and set in a bowl.
To assemble, butter one side of an English muffin. Top with 2 slices of bacon or 1 slice of Canadian bacon. You can trim the bacon to fit the muffin if you’d like. Put a poached egg on top of the bacon, then pour some Hollandaise over. Sprinkle some parsley over it all and serve at once.
