ULTIMATE LOADED BREAKFAST
A comforting big breakfast with a side of fermented Sassy Sauerkraut goodness
SERVES 4
Recipe from @ZestyZingerz
Photography by Zesty Zingerz
INGREDIENTS
8 - 10 small roasting potatoes
8 vine tomatoes
2 whole bulbs garlic
2 large handfuls of shitake mushrooms
¼ cup flour
1 tablespoon each of stock powder (we used chicken stock), garlic powder, onion powder + cracked pepper (this is optional but highly recommended!)
Neutral oil + olive oil
8 strips of streaky bacon
2 - 3 tablespoons maple syrup
Sourdough or ciabatta bread
2 teaspoons harissa paste
2 tablespoons tomato paste
½ a jar of Living Goodness Sassy Sauerkraut
1 rosemary sprig, finely chopped (remove leaves from stalk)
Chutney sauce (your flavour preference)
METHOD
Boil the potatoes for approximately 10-12 minutes (or until you can easily poke a skewer through). Arrange on a baking tray, drizzle with olive oil, sprinkle over salt and roast for 20 – 25 minutes until golden brown on top.
On a separate tray, roast the tomatoes and garlic bulbs with a drizzle of olive oil until the tomatoes begin to char on top and the garlic is soft.
Heat a small pot of neutral oil until the oil is hot (but not burning). Toss the mushrooms with a splash of olive oil (to help with sticking), then coat these with the flour. Fry the mushrooms (in batches if needed) for 10-15 seconds each side, then pat dry with a paper towel and set aside.
Pan fry the bacon with a splash of maple syrup until crisp. Pat dry and set aside.
Cut the bread into thick slices and toast each slice. Combine the harissa paste, tomato paste, and a good splash of olive oil, then spread this on each of the toasted slices.
Pan fry the sauerkraut for 5 – 7 minutes.
Arrange all the components on a plate/bowl along with your chutney/sauce of choice. Sprinkle over the chopped rosemary.
Note: You can also substitute vine tomatoes for cherry tomatoes, or shitake mushrooms for portobello mushrooms (and roast these instead)