- Food & Booze
Eats from the STREAT: Matt’s Baked Eggs
07 Dec 2015
Word on the STREAT is that there’s a new cookbook that’s hit the shelves with a purpose. STREAT is an organization with a big heart, providing café, catering and coffee roasting training and work experience for disadvantaged young people. This year, the charity has teamed up with executive chef Rob Auger and celebrity chef Poh Ling Yeow, from Masterchef and Poh’s Kitchen, to create a 160 page hard cover cookbook, filled to the brim with mouthwatering recipes to get you excited about cooking! Better yet, buying the cookbook helps raise funds to help the STREAT Youth Programs and prevent homelessness. We couldn’t think of a better Christmas present if we tried. To get you in a generous mood (and convince you that you need one for yourself, too), we picked our favourite recipe from the STREAT cookbook to share. Matt’s Baked Eggs (serves 4) Matt is STREAT’s coffee roaster but originally started as the chef at their Flemington café. His baked eggs have been one of the most popular dishes on the menu for years. At the café, they use their house made hash browns in the baked eggs, but at home, a roast potato will act as a reasonable substitute. Ingredients:
- 150gm chorizo, cut into thin rounds
- ½ red onion, thinly sliced
- ½ punnet cherry or grape tomatoes, halved
- 16 whole kalamata olives, pitted
- 2 medium desiree potatoes, boiled and cut into cubes
- 8 free range eggs
- 100gm feta
- 30gm shaved pecorino
- 5 large basil leaves, cut in thin strips
- 4 ovenproof ramekins
- Coat the bottom of a frypan with oil and on medium heat cook the chorizo for about 2 minutes, then remove from the pan. Add the cubed potato to the same pan and fry until golden brown and crispy.
- Add the sliced red onion and olives to the pan and continue cooking for about 1 minute or until the onion is soft.
- Divide the onion, potato and olive mixture between 4 ovenproof ramekins, top with chorizo rounds and the halved tomatoes. Crack two eggs over each of the ramekins and bake in oven preheated to 180°C for about 6 minutes.
- Sprinkle with the feta and return to the oven to cook for another 7 minutes or until the egg white is set.
- Remove the ramekins from the oven and top with the shaved pecorino and basil.
- Serve with toasted buttered good quality bread.
- Go out and buy the STREAT cookbook so you can help the homeless youth get back on their feet.