I considered omitting this recipe because I didn’t want to saturate my blog with poached egg posts, and also the ingredients were a little out there… But it was really good and Graham took some stunning photos so I had to throw it in!
Disclaimer: This recipe is full of obscure ingredients from the Brickworks farmers market but many delicious substitutions would be possible. So basically if you can’t get your hands on lamb bacon (yup that’s what that is) or stinging nettle goat cheese (not much sting but LOTS of flavour) or pear garlic preserves (just yup), I have also suggested some alternatives. If you do come across these items they were all really good and as a rule I encourage everyone to experiment with preserves and condiments whenever possible. These are flavours you simply can’t develop in 10 minutes when you are hungover and desperate for brunch!
Prep time: 10-15 minutes
- 300g lamb bacon
- 4 eggs
- 4 tbs Crosswind Farm stinging nettle goat cheese (any herbed goat cheese would do)
- 3 tbs Stasis Preserves Ontario Caramelized Onion Spread
- 3 tbs Stasis Preserves Ontario Pear & Roasted Garlic
- 4 slices of rosemary potato bread
- 2 tsp Thomas Lavers pickled red chiles (optional)
- cilantro and baby tomatoes to garnish
- Make the Bacon.
- Bring pot of water with 1 tbs of white vinegar to a boil (see perfectly poached eggs).
- Toast the toast.
- Start poaching the egg (once again refer to perfectly poached eggs!)
- Start layering the spreads – Caramelized onion, then goat cheese, then bacon, then red chiles, then egg, then pear & garlic preserves and finally cilantro.
- Put some tomatoes around for a little extra colour!