A Day of Eggcelent Eggs

Our spring roll recipe developed and made by our chef Billy Flores. Filled with delicious chicken bits, cabbage and carrot, for a simply delicious snack or dinner.  

Hash Omelette (Breakfast) 

• 4 large eggs
• 1 potato, parboiled and shredded
• 1 small carrot, grated
• 1 onion, diced
• 1 tablespoon of minced garlic
• 1/2 cup of milk, or if you want a very luxurious fluffy omelette, 1/3 cup ricotta cheese and 1/4 cup cream
• 1 tablespoon of chives or spring onions
• Salt and pepper, to taste

1. Parboil the potato until it's soft but still firm enough to be grated. Grate the potato and season with salt and pepper, tossing in the onion, garlic and carrot. 

2. Whisk the egg and milk, or cream and cheese, with the chives or spring onions. Preheat pan.

3. Coat bottom of pan in oil and then put shredded potato mixture in a layer on the bottom of the pan. Cook until the potatoes go from translucent to opaque, then add the egg mixture. Flip once the eggs have firmed up and the potato mixture is brown, then cook for another 2-3 minutes until the eggs are cooked to your preferred level of doneness. 

4. Take off pann and serve

Egg Strata (Lunch)

• 2 baguettes, or a large loaf of sourdough, cut into cubes
• 10 eggs, depending on the size of your casserole dish
• 2 cups shredded baby spinach
• 1 onion, diced
• 2 gloves of garlic, minced
• 1 cup of shredded hard cheese, such as cheddar or gruyere
• Salt and pepper, to taste

1. Cook down spinach, garlic and onion in a pan with salt and pepper. Whisk together all eggs until combined.

2. Butter your casserole dish with a bit of butter. Begin layering the strata by first putting a layer of bread, then spinach mixture, a layer of cheese and then egg mixture. Repeat until you've run out of ingredients — think constructing a lasagne. End with another layer of cheese.

3. Chill for at least 1 hour to maintain the structure of the strata and allow the bread to soak in the ingredients.

4. Cook in an oven preheated to 160 degrees celsius for about 60 minutes, until the egg has set and the top is golden brown. Let cool for about 10 minutes before serving in squares. This strata stores well in the fridge to be eaten throughout the week. 

Dinner

• 6 eggs
• 5 garlic cloves, peeled and whole
• 1 tsp chili flakes
• 3/4 cup of soy sauce, do a reduced salt soy sauce if you're concerned about sodium intake
• 2 cups of water or half and half chicken stock
• 2 tablespoons of japanese mirin, or sub for white wine vinegar or rice vinegar
• 2 tablespoons of rice vinegar 

1. Cook eggs to your preferred level of boiled (6 minutes straight into boiled water for medium boiled, jammy eggs). Remove and immediately place in an ice bath to stop the cooking process. When they're cooled, peel them.

2. In another saucepan bring the marinade ingredients (garlic, chiles, soy sauce, mirin, vinegar) and 2 cups water or stock to a boil. Once it reaches a boil, reduce the heat and simmer for another 5 minutes. 

3. Remove mixture from eat, add eggs and let sit for about an hour. They can store up to 2 days in the oven in the marinade or not (keep in mind, the flavour will continue to intensify if you leave it in the marinade). 

4. Drain and cut in half and serve with anything you love to eat with eggs — salad, stir fry, udon or ramen noodles or as a quick late night snack.