Breakfast mezze plate

INGRIDIENTS

500g chat (baby coliban) potatoes

4 garlic cloves, unpeeled

4 rosemary sprigs, leaves picked

2 tablespoons olive oil

250g trussed cherry tomatoes

2 teaspoons balsamic vinegar

8 prosciutto slices, halved lengthways

500g pork chipolata sausages

4 large free-range eggs, at room temperature

2 tablespoons almond dukkah

Toasted Turkish bread slices, to serve

DIRECTIOINS

Step 1

Preheat oven to 200°C. Place the potatoes and garlic on an oven tray. Sprinkle with rosemary and half the oil and season well with salt and pepper. Bake for 15 minutes.

Step 2

Meanwhile, place the tomatoes on a separate oven tray. Drizzle with the vinegar and remaining oil. Add the tomatoes to the oven and bake with the potatoes for a further 15 minutes or until potatoes are tender and tomatoes are beginning to collapse.

Step 3

Meanwhile, preheat grill to medium. Wrap a piece of prosciutto around each sausage. Cook the sausages under preheated grill, turning occasionally, for 6-8 minutes or until golden brown and cooked through.

Step 4

Place the eggs in a saucepan and cover with cold water. Bring to the boil over high heat. Reduce heat to medium and cook for 1 minute 30 seconds for semi-soft boiled or until cooked to your liking. Remove with a slotted spoon.

Step 5

Place the potatoes, garlic, tomatoes and sausages on a serving platter. Peel the eggs and sprinkle with dukkah. Serve with toasted Turkish bread slices.

 

Share this

stars news