Breakfast Archives

Omelette recipes

Watercress and olive omelette

10 minutes

Ciabatta toasts with baby button mushrooms and romesco sauce

Serves 4

Difficulty Easy

Prep Time 20 minutes

Cooking Time 15 minutes

Ingredients

50 g blanched almonds
50 g blanched hazelnuts
3 T olive oil
1 chilli, chopped
1 clove garlic, crushed
2 tomatoes, halved
1 loaf ciabatta
3 T red-wine vinegar
Sea salt and freshly ground black pepper
100 g smooth goat’s-milk cheese
150 g baby button mushrooms

Method

Place a pan over a medium to low heat. When warm, toast the nuts until golden, then remove from the heat. Add 2 T olive oil to the pan, along with the chilli, garlic and tomato. Fry until softened and fragrant.

Tear 2 slices of ciabatta into chunks and add to the pan to toast. Spoon the mixture into a bowl, add the red-wine vinegar and, using a hand-held blender, blend to a coarse texture – add a little more olive oil to loosen the mixture if needed.

Season to taste. Cut the remaining ciabatta into thick slices and toast until golden brown. Generously spread each slice with the goat’s-milk cheese, then spoon over the romesco sauce.

Place another pan over a medium to high heat, add the remaining olive oil and, when hot, fry the baby button mushrooms for 5 minutes, or until cooked through.

Scatter over the toasts and serve warm.

Per serving: 2891.3 kJ, 20.5 g protein, 33.6 g fat, 75.1 g carbs

TASTE’s take:

This robust sauce is also great served with pork sausages or roast chicken.

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Watercress and olive omelette

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Pumpkin flapjacks with butterscotch sauce

Ciabatta toasts with baby button mushrooms and romesco sauce

Ciabatta toasts with baby button mushrooms and romesco sauce

Ingredients

Method