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Breakfast recipes

Creamy barley vanilla porridge with roast strawberries and evaporated milk

25 - 30 minutes

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25 minute

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20 minutes

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Ratatouille eggs

45 minutes

Ratatouille eggs

Serves 6

Difficulty Easy

Prep Time 40 minutes

Cooking Time 45 minutes

Ingredients

For the buttered baby marrow and brinjal:

500 g butter
500 g baby marrows, cut into thirds, then into wedges
500 g brinjals, cut into thirds, then into wedges
1 t dried thyme
1 t dried oregano
sea salt, to taste
freshly ground black pepper, to taste

For the chilli butter:

100 g clarified butter from the veggies
1⁄2 t chilli flakes

For the brinjal crisps:

1 small brinjal
1 1⁄4 cups oil, for frying

For serving:

3 T olive oil
60 g red onion, chopped
2 1⁄2 cups Napoletana sauce
600 g buttered brinjal and baby marrows
400 g cherry tomatoes, roasted with olive oil, salt and pepper
30 g Italian parsley, trimmed and roughly chopped
10 fresh basil leaves, torn
sea salt, to taste
freshly ground black pepper, to taste
6-12 free-range eggs, poached, fried or scrambled (1–2 per person)
2 T chilli butter
30 brinjal chips
80 g wild rocket, a handful per plate
Parmesan shavings, for serving
olive oil, for drizzling
melba toast or croutons, for serving

Method

1. Preheat the oven to 180°C. To make the buttered baby marrow and brinjal, wash the vegetables, then chop and place into a shallow baking tray.

2. Melt the butter, then add the dried herbs, salt and pepper and pour over the vegetables. Cover the dish with foil and roast for 20–30 minutes. Remove from the oven, leave to cool, then strain the butter. Use the strained (clarified) butter to make the chilli butter.

3. To make the chilli butter, place the reserved butter from the vegetables and the chilli flakes into a saucepan and heat slightly to infuse. Once infused, strain the butter and set aside for serving.

4. To make the brinjal crisps, slice the brinjals thinly using a mandolin slicer. Heat the oil in a pan, then fry the sliced brinjal until golden and crispy. Take care not to burn them.

5. To serve, heat the olive oil in a pan and fry the onions until translucent. Add the Napoletana sauce, buttered brinjals and baby marrows and heat through. Add the parsley and basil leaves, then season to taste.

6. Plate the heated vegetable mix, then top with one or two eggs, done to your liking.

7. Drizzle the chilli butter over the vegetables and eggs, then garnish with the brinjal crisps, black pepper and the dressed rocket and Parmesan shavings. Serve with the melba toast or croutons.

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Photograph: Elsa Young

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Ingredients

Method