serves
4
prep
5 minutes
cook
5 minutes
difficulty
Easy
serves
4
people
preparation
5
minutes
cooking
5
minutes
difficulty
Easy
level
Stream free On Demand
Decadent Breakfast
episode • The Cook Up with Adam Liaw • cooking • 24m
G
episode • The Cook Up with Adam Liaw • cooking • 24m
G
Ingredients
- 8 eggs
- 2 cups baby spinach
- 1 tsp ground turmeric
- 75 g butter
- salt and black pepper, to season
- 4 large soft bread rolls from an Asian bakery, split
- 2 tbsp Japanese mayonnaise
- 400 g very thinly shaved ham
Instructions
- Place the eggs, spinach and turmeric in a blender and blend to a smooth puree. Heat a non-stick frying pan over medium heat and add the butter, swirling to coat the pan. Pour in the eggs and scrape slowly with a spatula until the eggs are just set. Season with salt.
- Meanwhile, toast the buns on a grill, then spread with a little mayonnaise. Top with a grind of black pepper and heap with shaved ham. Top with the eggs and cover with the lid of the buns. Serve immediately.
Photography by Adam Liaw.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Stream free On Demand
Decadent Breakfast
