Baked egg with prosciutto, braised capsicum and pan fried mushrooms
September 20th, 2012. Posted by Sarah
We get such a huge amount of wonderful feeedback on our menus for Qantas First and Business Class – and thought it was time we shared a recipe with you. It’s been too long…
Pan fried mushrooms
Small mushrooms are recommended for this recipe - preferably a Field, Portobello, Crimini, Swiss or Italian Brown variety. Select mushrooms no larger than 4cm in diameter with smooth firm caps and a well-shaped appearance that are free of bruises and spots.
Trim the stems of the mushrooms and cut in half (or quarters if small mushrooms are unavailable), add to a heated heavy based pan with a little olive oil, melted butter, sea salt and white pepper. Pan fry quickly, stirring constantly until just tender.
2 medium potatoes
Vegetable oil, for deep frying
¼ cup olive oil
2 cups chopped brown onions (5mm dice)
250g button mushrooms, sliced 3mm thick and halved if large
300g field mushrooms, sliced 3mm thick and cut into 2cm pieces
1 cup single (pouring) cream
1 dozen eggs
1 teaspoon sea salt
Fresh ground white pepper
Finely chopped fresh chives
¾ cup finely grated parmesan cheese
¼ cup finely grated parmesan cheese, extra
Lightly grease a 12-hole (200ml capacity each), muffin pan. Line base of muffin holes with baking paper to prevent sticking.
Steam potatoes for about 15 minutes or until just tender (test for doneness with a skewer).
Peel potatoes while warm, refrigerate whole potatoes until cold, then cut into 5mm thick slices.
Deep fry sliced potatoes in vegetable oil until lightly browned (be careful not to overcook potatoes); drain on absorbent paper (you should have about 250g weight of potato slices).
Heat olive oil in a pan, add onion and a little salt and pepper. Cook over low heat for about 7 minutes or until soft, add mushrooms and cook over medium- high heat for another 8 minutes or until liquid has evaporated from pan and mushrooms are browned.
Combine cream and eggs and whisk until well combined, add salt, pepper, chives and parmesan cheese and mix well.
Combine 20g fried potato, 45g mushroom mixture and 65g egg mixture in a bowl and mix well, then spoon into a muffin hole. Sprinkle top with extra finely grated parmesan cheese.
Repeat with remaining mixture, spooning into prepared muffin holes.
Bake at 120oC for about 20-25 minutes or until just cooked when tested with a skewer. They should still be slightly soft in the middle but will firm as they cool.
Makes about 12 serves
½ cup olive oil
3 cups peeled red onion, sliced lengthwise into 5mm thick pieces
1 ½ red capsicum, deseeded, sliced into 7mm thick lengths (5cm long)
1 ½ yellow capsicums, deseeded, sliced into 7mm thick lengths (5cm long)
60ml quality red wine vinegar
1 teaspoon fresh thyme leaves, chopped
2 teaspoons sea salt
Freshly ground black pepper, to taste
Heat olive oil in a frying pan, add onion and cook over low heat for 5 minutes or until beginning to soften.
Add red and yellow capsicum and cook, stirring occasionally, over low-medium heat for 5 minutes.
Stir in remaining ingredients, then cook, covered over low heat for 15-20 minutes, stirring occasionally until vegetables are soft and beginning to brown.
Makes about 10 serves
Plate one baked egg with braised capsicums, pan fried mushrooms and finely sliced prosciutto.