This recipe is a great way to start your day. I find if I have eggs for breakfast, I am not hungry or distracted by food until lunchtime.
- 8 free-range eggs
- 4 spring onions, sliced, plus extra to serve
- 3 tbsp olive oil
- 2 nori sheets, torn, plus extra to serve
- 300 g mixed mushrooms (such as shiitake, enoki, Swiss brown, chestnut, oyster)
- 1 tsp red miso
- 250 ml (1 cup) hot dashi stock
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.
Whisk together the eggs and spring onion.
Heat ½ tbsp of the oil in a 20 cm non-stick frying pan over medium heat. Add a quarter of the eggs and top with a quarter of the torn nori. Cook until the edge starts to set, then lift the edge and tilt the pan so that any uncooked egg runs underneath. Cook until just set, then turn over and cook on the other side until set. Transfer to a plate and keep warm. Repeat to make 4 omelettes.
Heat the remaining oil in a large non-stick frying pan over high heat, add the mushrooms and cook for 5 minutes, until golden brown and any moisture has evaporated.
Blend the miso with the dashi, pour over the mushrooms, reduce heat to low and cook, without boiling, for 5 minutes.
Place each omelette in a shallow serving bowl and pour over the miso mushroom broth. Top with the extra nori and spring onion.
• If you don’t have dashi, you could use a homemade stock. I use lighter shiro miso in the hotter months, as it’s less salty, and red miso in winter.
Recipe from Beautiful Food by Jody Vassallo, with photographs by Jared Fowler (Harlequin, $39.99).