Baked Breakfast-With-The-Lot Mushrooms

I really like the idea of breakfast


I have whole cookbooks and clipped folders devoted to awesome recipes and morning munchies

I do eat breakfast, but I don't really enjoy it first up in the morning. I'd much rather wait a while and enjoy it properly when I've had time to wake up a bit, more of a brunch thing actually. BigJ really likes a proper breakfast, one that has all the necessities- eggs, bacon, sausage, tomato, toast and mushrooms. I like a breakfast that has all this yumminess without a whole heap of effort or mess, after all, standing at a hot pan in my PJ's isn't all that appealing. There had to be a better way.....

As I'm having my own little Mushroom Week here at the InTolerant Chef, working with Australian Mushroom Growers and promoting the Power of Mushrooms, I wanted to show how lovely they would be in a tasty baked breakfast or brunch dish that still included all the basics of a good, old fashioned, Breakfast with the Lot but with a lot less hassle- yummo!

Baked Breakfast-With-The-Lot Mushrooms
Per Serve:

1 large cap Mushroom
1 gf Sausage
1 Egg

Extras:
gf Bread
halved Tomatoes
Bacon



When choosing your mushroom, pick ones that have a really nice deep cap. Carefully remove the stems from the mushrooms. Make sure they sit nice and flat on a tray- trim a little slice off the top if you need to

Very carefully crack an egg into the cup of each mushroom- this is why it needs to be nice and deep

Slit the side of the sausage to get to the goodness within
You can use any mince or sausage you like for these lovelies. I choose a gf pork and fennel one that I thought sounded nice, but a chorizo would be great too

Form each sausage into a patty that's large enough to fit over one of your mushrooms. Wet hands are a really good tip if the meat is sticky

Place the patty gently over the egg, making sure you don't break the yolk. Then carefully pinch the edges of the patty around the rim of the mushroom. Don't leave any little gaps or the egg might leak out. Season everything well with salt and pepper, and drizzle with a bit of oil if you like

Place the mushroom, tomatoes and bacon on a baking tray and bake for about 15 minutes on 180*C. You want the sausage to be cooked through and the mushroom and tomato to be hot and softened

Look how nice and brown they've gone! I popped my bread in to toast for the last 5 minutes or so as well- why bother with the toaster when the oven's already on, right :)

Serve up your delicious breakfast on plates you also warmed up in the oven while your breakfast baked. How civilized- no standing at the stove, no splattering fat. You could even prepare all these the night before and have the tray ready to pop in the oven while you boil the kettle for your morning cup of tea- easy peasy!

Now, I baked these for 20 minutes as I got slightly distracted ... they were still delicious, but think how perfect they would be with a gorgeous, oozy yolk- yummo indeed!

So Dear Readers, do you like a leisurely brunch, or do you bolt down a quick muesli bar and cup of coffee on the way to work?

Thanks again to Majestic Mushrooms and the Australian Mushroom Growers Buy Local Campaign  for supplying me with such yummy produce. Find out more about them over Here  

 

For more information on this campaign and the wonderful health benefits of mushrooms, check out:
 Facebook: powerofmushrooms

 Twitter @Mighty_mushroom

 Instagram: powerofmushrooms

 Pinterest: powerofmushrooms

 Website www.powerofmushrooms.au

 Hashtag #powerofmushrooms

 

Fabulous Fritters

I'd much rather brunch than breakfast.






I need a hot cup of Earl Gray as soon as I get out of bed, then another to sip as contemplate the day ahead- but I'm just not ready for food until after an hour or so.
I'd much rather something substantial and savory than some cold cereal or a muesli bar, and anything with bacon will help sustain me well until dinner time.

With an Easter Brunch coming up and zucchini and mint vying with each other for garden domination outside my door, I sipped away at my first cup of tea for the day and slowly pieced together this recipe.

It's not too tricky for the early morning- just lots of grating, it's not lactose free- but I can handle the goat and sheep halloumi, it tastes good and gives me an excuse to fry some bacon to go along with it- Perfect!

I sipped away at my second cup of tea as I grated and beat, mixed and folded, and in about 10 minutes had these little lovelies ready to go. I threw on some bacon, tossed some tomatoes, drizzled some oil....

and sat down to a leisurely lunch with a third cup of tea. Ahhhh...

Perfect start to the day!

Halloumi Mint and Zucchini Fritters

1/2 cup gluten free SR Flour
1/3 cup lactose free Milk
2 Eggs- separated
1/2 cup Zucchini - coarsely shredded
1/2 cup Halloumi Cheese - coarsely shredded
1/4 cup Mint - finely cut
1 Lemon- finely grated rind and good squeeze of juice
1 tb good Olive Oil
1 clove Garlic - finely chopped

Once you've shredded your zucchini, give it a good squeeze to remove as much of its liquid as you can to avoid soggy fritters. A surprising amount will come out, and your fritters will be grateful you went to all the extra trouble.

Put the egg yolks, milk and oil in a bowl and give them a good whisk.

Add in the flour and mix until smooth,

Then add in the cheese, mint, zucchini, garlic, lemon rind and squeeze of juice

Taste for seasoning, but don't forget the cheese is pretty salty

Whisk the egg whites separately until they are softly standing up, then add about a third of them to the other mixture and stir well to combine and lighten the batter

Carefully fold in the remaining egg whites so the batter is soft and fluffy

Place heaped tablespoons onto a greased pan on a medium heat. Cook until bubbles form, then flip and cook until the fritter bounces back slightly when pushed with a finger

I served my fritters for brunch drizzled with a lovely greek olive oil and some fresh tomatoes tossed with extra shredded mint and some bacon on the side to keep my strength up.

So Dear Readers, what's your favourite brunch dish and are you doing anything special for Easter?









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