INGREDIENTS - SERVES 2
Simple flatbread or pide
4 free-range eggs
Marinated soft Danish or Persian fetta
Small handful of mixed mint and coriander leaves (finely chopped)
3 tbs pesto
4 lemon wedges
Sea salt & freshly ground black pepper
for Flavoured Oil:
½ tsp ground cumin
½ tsp ground coriander
½ tsp smoked paprika
200ml olive oil
1 clove garlic, crushed
2 tbs lemon juice
1/2 spanish onion (finely diced)
1/2 cucumber (seeded and finely diced)
Mix the flavoured oil ingredients together in bowl or jar and put to one side. Combine the cucumber and onion to create a salsa. put to one side.
Heat a heavy-based cast iron frying pan over high heat until hot. Place flatbread into the pan and cook both sides. Remove from pan and keep warm on a baking tray in the oven. Cover the base of the hot pan with oil mix, when hot enough crack eggs in pan and fry. Put warmed bread onto a serving plate, spread with pesto. When yolks are cooked how you like them slide off on to warm bread.
Crumble generous amounts of fetta and sprinkle the mixed fresh herbs on top of the eggs. Add a dash of smoked paprika and salt and pepper to taste. Place salsa and lemon on the side.
Blue Mini Herbal Tea Blend – Serendipitea (handmade at Blue Mini)
ABOUT BLUE MINI: EATERY-EMPORIUM-EVENTS
Immerse yourself in our unique new home – an old bowling alley is the perfect retro up-cycled space. Settle in and have a local wine, craft beer, coffee or specialty tea. Tempt your taste buds with our all day brunch menu with a difference. Enjoy your own personal retail therapy to take home something truly distinctive.
2 Colchester Road Rosebud 3940
Tel: 03 5981 2520