Adam Liaw shares his fresh take on the classic Aussie bacon-and-egg brekkie. The eggs are baked in pea purée then topped with salty bacon and parmesan.
- 250 ml (1 cup) chicken stock
- 280 g (2 cups) frozen peas
- salt and black pepper, to taste
- 4 eggs
- 2 tsp olive oil, plus extra to drizzle
- 100 g piece speck or bacon, diced
- extra virgin olive oil, for drizzling
- grated parmesan and toasted sourdough, to serve
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
- Preheat the oven to 220°C.
- Place the stock in a small saucepan and bring to a simmer. Add the peas and simmer for 3 minutes or until tender. Reserve about ¼ cup of the peas and transfer the remainder to a blender, along with the stock. Blend to a smooth puree (be very careful when blending hot ingredients – start slow and allow the steam to escape), then season to taste with salt.
- Transfer the warm pea puree to a small frying pan or gratin dish and make 4 small indentations in the top of the puree. Crack an egg into each indent and bake for 6-8 minutes or until the eggs are cooked to your liking.
- While the eggs are baking, heat a small ovenproof frying pan over medium heat. Add the oil and fry the speck or bacon until lightly browned. Remove the eggs from the oven, scatter with the fried speck and reserved peas.
- Serve with parmesan, black pepper and toasted sourdough.
Adam Liaw cooks, laughs, and explores culture with some of Australia's most beloved in The Cook Up With Adam Liaw.
Photography by Danielle Abou Karam.