It was perfect weather for the Taste of Auckland festival over the weekend. My friends and I had a great day deciding which restaurant’s food we were going to try next. So much so we needed a lie down by the end of it.
On one of our walks around the various stalls we came across some manuka smoked eggs. I had tried these a couple of years ago but have found them really hard to get hold of since. Naturally, I bought 2 boxes and started using them immediately.
As they’re cold smoked you can use them as you would a normal egg to add a subtle manuka flavour to your egg repertoire. And for me, they’re like a little part of the festival I can enjoy even after it’s over.
The following recipe is adapted from a Neil Perry Frittata I saw in the Herald a few years ago.
2 manuka smoked eggs, lightly beaten (or regular if you can’t find them)
1 tbsp chopped parsley leaves
1 tbsp chopped chives
salt and pepper
1 zucchini, thinly sliced lengthways
2-3 garlic cloves, finely chopped
1 tbsp rosemary, finely chopped
1 tbsp thyme, finely chopped
3-4 silverbeet leaves, sliced into ribbons
pecorino or parmesan or a bit of both
Whisk the eggs, then add the parsley, chives, salt and pepper. I like to let the eggs come to room temperature before I cook them. While that’s happening, cook the zucchini slices in a pan with a spray of canola oil to prevent sticking. Remove when they’re lightly golden and set aside.
Then, spray the pan with canola oil again and add the garlic, rosemary and thyme. Stir until fragrant then add the silverbeet. Keep stirring until it has wilted to your liking.
Spray an omelette pan with canola oil and add the egg mix. Gently pull the edges of the egg away from the sides as it cooks and redistribute the raw egg around the pan until it begins to set.
Quickly place a few of the zucchini slices and some of the silverbeet over the eggs and wait for the mixture to set. This won’t take long at all. Grate a little pecorino or parmesan (or both) over the top and a little black pepper if you like too.
You will have left over zucchini and silverbeet but that’s the way I like it. It’s great to have some in the fridge so you can easily whip up another when you get home from the gym.