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Baked Brreakfast Egggs With Shepherds Bread
The tradition of this ancient recipe dates back to the times of the shepherd tending to his flock. This bread with very little moisture was the staple for many of his meals. It kept for long periods of time and was able to be refreshed with water and put on an open fire to be continually enjoyed.

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kurrajong 3RECIPE BY

Chef        Kurrajong Kitchen

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Prep time 10 minutes                     Serves 4

2 Tbsp olive oil
4 spring onions, trimmed, halved
1 clove garlic, crushed
1 x 400g can tomatoes
2 Tbsp chopped Coriander leaves, plus extra to serve
4 eggs
250g fresh mozzarella cheese

Step by Step instructions

1. Heat half oil in a frypan over medium heat, add spring onions and cook, stirring occasionally for 5 minutes till softened. Transfer to a plate and set aside. Heat remaining oil and add garlic, tomatoes and coriander leaves. Reduce heat to medium low and simmer for 5 minutes till slightly thickened.

2. Heat two Small individual frypans over medium heat and divide tomato sauce into each pan. For each pan make 2 holes in tomato sauce and crack eggs into each hole. Cover and cook for 3-4 minutes till egg is cooked to your liking. Divide mozzarella cheese between each frypan and cover for 1 minute till cheese is melted.

3. Serve topped with spring onions and coriander leaves.

This can also be made in a large frying pan.

Usage for this product include:

  • Break up and place on cheeseboards and platters
  • Serve with salsas and dips
  • Add a crunch to your salad
  • Looks great in bread baskets and acts as an alternative to bread
  • Serve with curries and soups
  • Lay a bruschetta mix ontop (crack with pointy end of knife to serve)

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