Delicious: Lentil’s summer breakfast bowl
Breakfast eggs get a super-fresh makeover in this dish from ‘The Village’ by Matt and Lentil from Grown and Gathered.
Words and recipe: Lentil Purbrick, with Photos by Shantanu Starick
Breakfast bowls are so good for easy breakfasts, to feed heaps of people and to get through leftover goodness in the fridge. This is only one example. We want to inspire you to create your own breakfast bowls full of all your seasonal abundances. Adjust the quantities for however many mouths you are feeding.
This is how I do breakfast eggs (almost every time) and I love the buttery-ness of the beans and the fresh flavours and crunchiness of all the other elements.
What you need
I piece sourdough bread
Butter or olive oil
40g bacon or salami, chopped
Small handful of fennel fronds and flowers
2 tablespoons passata
Handful heirloom beans, halved
Splash of milk
1-2 heirloom tomatoes, diced
½ small carrot, julienned
Handful of microgreens
Extra virgin olive oil
What to do
Roughly tear the bread into a bowl.
Melt a teaspoon of butter in a small frying pan over medium heat. Add the bacon, fennel and pepper and fry for about two minutes until fragrant and just starting to brown.
Add the passata, beans, and a splash of water, cover and simmer for about five minutes until sauce is thick and the beans are just tender. Pour over the bread in the bowl.
Return the pan to the heat, adding more butter or splash of oil if needed. In a small bowl whisk the egg(s) and milk until well combined, then pour into the pan. Cover and cook over medium heat for one minute, but don’t stir!
Reduce the heat to low and continue to cook for another minute or os (again, no stirring!) until the egg is just starting to set. Break apart gently with a wooden spoon, then cover again and continue to cook (without stirring!) for another minute until the egg is fully cooked. The egg will be halfway between an omelette and a scramble.
Add the egg to the bowl, then follow with the tomato, carrot and microgreens, Drizzle over some oil, squeeze over some lemon and season to taste.
Lentil and Matt Purbrick call their ever-evolving project Grown and Gathered. It started when they began selling produce from their farm in Tahbilk, Victoria to some of Melbourne's top chefs, then decided to open the van doors to ordinary folk as well. Demand boomed beyond merely the produce to information about the way they were growing - and living. They are now on a new farm in Guildford, Victoria and are authors, educators, bloggers, advocates for sustainability - and growers. This is an extract from the latest Grown and Gathered project, their second book, ‘The Village’, published by Plum, rrp $45. Read more about them on page 48, or listen to the podcast on Garden Clinic Digs Deeper at www.gardenclinic.com.au.
Come with us
We’ll be dropping to to Lentil and Matt’s farm on our Inside Victoria tour in late October. As we go to press, there are just two spots left. Call 1300 233 200.