The combination of egg, mushroom and silverbeet in this recipe is soulful, earthy and grounding. Feel free to mix up the mushrooms with whatever is available at your local market, but do try and use different colours and textures.
- 2 tsp butter
- 1 tbsp extra-virgin olive oil
- 1 salad onion, sliced
- 400 g (14 oz) mixed mushrooms, roughly chopped
- 2 garlic cloves, finely chopped
- 1 thyme sprig
- 125 ml (4 fl oz/½ cup) dry sherry or dry white wine
- 8 silverbeet (Swiss chard) leaves, stalks removed, larger leaves cut in half
- 8 large free-range eggs, lightly beaten
- crusty bread, 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.
- Heat the butter and oil in a large (or two medium) heavy-based frying pan over medium–high heat. Add the onion and cook for 4–6 minutes, until translucent and starting to soften. Add the mushroom, garlic, thyme and sherry, increase the heat to high and cook, stirring continuously, for 6–8 minutes, until the mushroom is golden and tender.
- Add the silverbeet leaves and pour in the beaten egg. Reduce the heat to low and stir until the egg starts to scramble. Using a spatula, evenly distribute the egg throughout the mushroom and silverbeet mixture. Cover the pan and cook for 3–4 minutes, until the egg is cooked and golden on the base, but still quite moist in the middle. Serve with a big chunk of crusty bread.
Recipes and images from Islas: Food of the Spanish Islands by Emma Warren, Smith Street Books, RRP $49.99