Sweet Potato Hash With Sunny Side Up Egg

Makes 1

• ¼ shredded (unbaked) sweet potato
• 1 egg (with yolk)
• 1/8 teaspoon cayenne pepper
• 1/8 teaspoon garlic powder
• 1/8 teaspoon onion powder
• 1/8 teaspoon sea salt
• Freshly ground black pepper
• Coconut oil spray

1. Spar coconut oil in your skillet and place under medium-low heat.
2. Once coconut oil is hot, add shredded sweet potatoes in. Cook for about 1-2 minutes, until they start getting a bit golden.
3. Add in your spices (cayenne pepper, garlic powder, onion powder, sea salt and black pepper) and, using your tongs, mix it together with the sweet potatoes. Cook for another minute.
4. Crack your egg open on top of the sweet potato hash. Cover with lid and let it cook for about 3-4 minutes (in order for the eggs to cook through better I added drops of water in the skillet, before adding the lid on top; the vapor helps speed the cooking process and prevents the food from burning).
5. Remove from heat and using your spatula, carefully transfer the sweet potato hash and egg combination to your plate.
6. Voila. Now, pinch the egg yolk and let it run over your food creation. So pretty-looking and SO tasty.

Egg Rolo With Garlic Croutons And Cornichons

Makes: 1 terrine

• 5 brown onions, peeled, diced finely
• 120 g black rice
• 1 L water
• 8 free range eggs, soft boiled, no shell
• 250 g veal mince
• 250 g beef mince
• 250 g pork mince
• 50 g seeded mustard
• 40 g fresh horseradish, grated (use a micro plane)
• 1 bunch parsley, finely chopped
• 1 free range egg
• 1 loaf day old bread, crusts removed
• 2 cloves garlic, crushed
• 200 g ghee or clarified butter
• 100 g cornichons
• Extra virgin olive oil
• Salt

1. Pre heat the oven to 160 degrees C. Line a ceramic terrine mould with silicone paper.
2. Cook onions in a fry pan, gently on a moderate heat, stirring occasionally until they are golden and taste sweet. Allow to cool.
3. Combine, rice and water in a saucepan and cook on a gentle simmer until tender; this may take up to 30 mins. Strain and allow to cool.
4. In a large mixing bowl combine all the mince, with the seeded mustard, horseradish, parsley, salt and bind it all with an egg. Mix well with the caramelised onions and the black rice.
5. Place a 1 inch layer on the base of the mould and a 1cm layer up the sides. Arrange the eggs gently into the form, and pack the rest of the farce on top and in between the eggs. It should be no more than 1 inch layer of farce on top of the eggs.
6. Cover with foil and cook in the oven for 45 mins. Take off the cover and continue to cook for another 15 mins so it has a chance to attain a bit of colour.
7. When cooked, allow to cool at room temp and then refrigerate.
8. Dice the loaf of bread to make the croutons into square pieces. In a large frypan gently heat the ghee with the garlic and add the bread. Toss carefully and frequently until golden brown. For the best result, take your time, the more you look after them the more delicious they are!
9. Portion the terrine once set into desired slices. Its best consumed at room temperature. Serve with the cornichons and garlic croutons.

Baked eggs, spinach and prosciutto

Makes 4

• 8 slices prosciutto
• 70g baby spinach leaves, blanched
• sea salt and cracked black pepper
• 4 eggs
• ⅓ cup (30g) grated parmesan 

1. Preheat oven to 180ºC (390ºF). Lightly grease 4 x 150ml ovenproof dishes. 
2. Line the sides of each dish with 2 slices of prosciutto, add the spinach, salt and pepper and crack an egg into each. 
3. Cover with aluminium foil and bake for 9 minutes or until the egg is starting to set. 
4. Remove the foil and top each egg with parmesan. 
5. Bake for a further 2 minutes or until the cheese is melted and the prosciutto is crisp.