A few weeks ago we travelled to Tasmania. The main reasons for the trip were to visit MONA, and to buy a bag of flour from Callington Mill on Oatlands- geeky I know. Whilst in Hobart we also used an app called Urban Spoon to find nearly every meal we ate. This app was so useful because the data is crowd-sourced and the reviews are very relevant. Our first big find was the Machine Laundry Café, I’ll do a post about their breakfast in a later post. The other major brakfast find we discovered was The Raincheck Lounge (392 Elizabeth Street in North Hobart). Their food was so good we went back- twice! The restaurant is a busy little spot, filled with bric-a-brac furniture and kitch accessories, with a simple menu and very good coffees. This is my recreation of their Baked Eggs, which is about bang on.
The original Baked eggs with braised beans and chorizo
Callington Mill in Oatlands
I bought a big bag of flour
1 tbs olive oil
1 clove garlic
2 small shallots (not spring onions)
1 tbs tomato paste
2 chorizos, halved lengthways and sliced on an angle
200g canned white beans
200g chopped tin tomatoes
1 tsp. brown sugar
1 tsp. smoked paprika
pinch of cayenne papper (depending on how spicy the chorizos are)
4 fresh free range eggs
½ bunch parsley, finely chopped
shaved parmesan
Salt and pepper
Pre heat the oven to 180°C
In a medium saucepan heat the oil. Add the chorizo sausage and cook until crispy. Remove and set aside. In the same saucepan, add the garlic and onion and slowly sweat off until softened, then add the tomato paste and cook until it deepens in colour, about 2 minutes. Add the tomatoes, brown sugar and paprika and bring to the boil. Lower the heat and cook for a further 5-8 minutes. Finally add the drained white beans and the cooked chorizo and season with salt and pepper and a pinch of cayenne- to taste. Gently stir to coat and heat through the beans.
Distribute 3/4 the cooked beans in 2 ovenproof ramekins. Using the back of a spoon make 2 wells into the beans. Crack the eggs into cavity, and spoon the remaining beans over the eggwhites. Season with salt and pepper and bake in the oven for about 8 minutes or until the eggs have set. Garnish with shaved parmesan and freshly chopped parsley.
