Entertaining

Vegie omelette muffin with romesco and crispy bacon

Name: Vegie omelette muffin with romesco and crispy bacon recipe
Prep time: 30 min
Cook time: 70 min
Total time: 100 min
Yield: 6
Ingredients: 1 tbs extra virgin olive oil, plus extra to grease; 4 silverbeet stalks, sliced; 1 (160g) zucchini, grated; 1 bunch asparagus, trimmed, cut into 3cm pieces; 2 garlic cloves, chopped; 6 eggs; 12 rashers streaky bacon; 6 English muffins, halved, toasted; 1 avocado, sliced; 5 garlic cloves; 1 (350g) red capsicum, quartered, seeds removed; 5 cherry tomatoes; 1/4 cup (40g) almonds; Zest and juice of 1/2 lemon; 1 tbs extra virgin olive oil; 1/4 cup flat-leaf parsley leaves

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30m

1h 10m

Vegie omelette muffin with romesco and crispy bacon

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by Kirsten Jenkins

Dec 15, 2020

Brunch has never been better. You will need 6 egg rings for this recipe.

1 tbs extra virgin olive oil, plus extra to grease
4 silverbeet stalks, sliced
1 (160g) zucchini, grated
1 bunch asparagus, trimmed, cut into 3cm pieces
2 garlic cloves, chopped
6 eggs
12 rashers streaky bacon
6 English muffins, halved, toasted
1 avocado, sliced

Romesco sauce

5 garlic cloves
1 (350g) red capsicum, quartered, seeds removed
5 cherry tomatoes
1/4 cup (40g) almonds
Zest and juice of 1/2 lemon
1 tbs extra virgin olive oil
1/4 cup flat-leaf parsley leaves

Method

1.

For the romesco sauce, preheat the oven to 220°C. Line a tray with baking paper. Wrap the garlic cloves in foil and place on the tray with the capsicum. Roast for 30-35 minutes until capsicum is blistered and garlic is soft. Add cherry tomatoes to the tray in the final 15 minutes of cooking. Transfer the mixture to a food processor with the almonds, zest and juice, oil and parsley. Squeeze the garlic out of the casing and into the food processor. Season with salt and pepper, and whiz until smooth. Set aside.
2.

Heat the oil in a medium non-stick frypan over medium heat, add the silverbeet, zucchini, asparagus and garlic, season with salt and pepper and cook for 10 minutes or until caramelised. Transfer mixture to a bowl and return the pan to the heat. Lightly whisk the eggs and season well with salt and pepper.
3.

Lightly grease 6 egg rings and place into the pan, divide the vegetable mixture among the rings and top with the whisked eggs. Cook for 3-4 minutes until golden at the bottom. Carefully flip and cook for a further 3-4 minutes until the egg is just set. Remove from pan and keep warm.
4.

Add the bacon to the pan and cook for 2-3 minutes each side until crispy. Spread the toasted muffins with romesco, carefully remove the omelette from the ring and place on top with the bacon and avocado. Top with the other half of the muffin and serve.