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Recipes by Natasha Marais
Ingredients
- ½ tablespoon butter
- ½ pack chopped mushrooms
- ½ pack streaky bacon, diced
- 10 baby plum tomatoes, halved
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- salt and black pepper
- 2 spring onions, chopped
- 10 wild rocket leaves
- 4 eggs
For the whipped cottage cheese:
- 6 basil leaves
- 1 clove garlic
- 3 tablespoons cottage cheese
- 1 tablespoon milk
- pinch of salt
- black pepper
Method
- Prepare the whipped cottage cheese by placing all the ingredients in a mini processor and blend until smooth. Set aside.
- Fill a pot with water and place on high heat. While waiting for the water to come to a boil, carry on with the following steps.
- Place a pan over high heat. Once hot, add the butter and mushrooms. Season with salt and black pepper and fry until golden brown. Remove and set aside.
- Place the bacon in the pan and cook until crispy. Remove and set aside. Do not discard the fat.
- Fry the tomatoes in the bacon fat. Add garlic and onion powder and season with salt and pepper. Cook for a couple of minutes until charred. Remove and set aside.
- Once the pot of water is boiling, add 2 to 3 tablespoons of vinegar, then crack an egg into a small bowl. Lower the bowl into the pot, gently sliding the egg into the hot water. Repeat with the rest of the eggs. Cook the eggs for 4 to 5 minutes, then remove with a large, slotted spoon. Place onto a paper towel to drain the water from the egg.
Now put it all together:
- Place a tablespoon of the cottage cheese into your bowl, then use a basting brush to spread and cover the bottom of the bowl.
- Add the rocket leaves, then place the mushrooms, bacon and tomato on top of the rocket, finishing off with the poached eggs.
- Season with salt and black pepper and garnish with spring onion.
Tip: Feel free to add other ingredients or use what you have on hand. Chorizo could work well instead of bacon, for example. The addition of avocado would also be great.
