Sasha’s birthday breakfast
My friend Sasha came to stay on her birthday weekend. (I say “my friend” but in fact my kids are convinced that she is their friend who I just happen to know as well.) She spent her birthday in Sydney visiting friends and family. And we scored the birthday day itself to have her (mostly) to ourselves. Tara and I made her a special breakfast – roasted fennel and mushrooms, sourdough bread straight out of the oven (a tad undercooked in fact since we were so impatient), baked eggs with spanish flavours of paprika, tomato, chorizo and a very non-Spanish slice of fetta cheese on top. Coffee, some more cheeses…and a lovely sunny morning.
Roasted mushrooms and fennel
Slice the fennel into thick slices. Depending on the mushrooms you use, you may need to slice them as well (I used some king mushrooms which I sliced and some standard button mushrooms which I left whole). Toss them in some olive oil and season with salt and pepper. Place on a tray (in a single layer) in a hot oven and bake for 20 minutes. (Start work on the eggs once you get this into the oven so that both dishes are ready at the same time)
(This is something I threw together in about five minutes…hope I have remembered all the things I threw in there!)
Butter a ramiken or oven friendly small dish. Dust with grated parmesan (this adds flavour and stops the egg from sticking). Place a slice or two of chorizo or spanish salami in the bottom (or leave this out if you want to keep the dish vegetarian). Break an egg or two over this. Add a teaspoon of tomato paste through which you mixed some hot paprika and some smoked paprika…and perhaps a sliver or two of garlic if you feel so inclined. Sprinkle a tiny bit more grated parmesan over the top. Bake in a hot oven for 5 to 10 minutes.