Ingredients

Serves 4

Summer Egg Bake
2 tablespoons olive oil
4 zucchini, cut into 1 cm dice
1 onion, chopped finely
4 roma tomatoes, cut into 1 cm dice
1 tbsp shredded fresh basil
50 gm baby spinach


Salt and freshly ground black pepper
8 eggs
2 tbsp chopped parsley


 

Poached Peach French Toast
4 ripe peaches
2 cups sugar
2 cups water
1 loaf white unsliced bread
4 eggs
200 ml cream
Clarified butter
Honey
Yoghurt

 

 

 

Method

Summer Egg Bake

Heat the olive oil in a large frypan over medium heat, sauté the onion until soft and golden. Add the zucchini, turn the heat up and cook, moving around for five minutes. Add the tomatoes and cook for a further five-ten minutes or until soft and amalgamated. Add the spinach and basil and toss until wilted. Remove from the heat and season to taste.
 
Divide among four gratin dishes or one large baking dish. Break two eggs into each dish.

Bake in the preheated oven until the eggs whites are cooked but the yolks are still a little runny. About 15- 20 minutes. Scatter with chopped parsley, serve immediately with buttered toast.

 

Poached Peach French Toast

Place the sugar and the water in a large saucepan, stir to dissolve while bringing to the boil. Cook the peaches in the sugar syrup at a simmer for 5 minutes. Remove, cool slightly and remove the skins. Cut in half and remove stone. Cut into pieces. Set aside.
 
Remove the crusts from the bread and cut 2 cm thick slices. Make an incision in each piece to insert the peach pieces.
In a bowl whisk the eggs and the cream together.
 
Heat a large frying pan with a good amount of clarified butter, while it is heating, stuff some peach into two of the sandwiches and dip in the egg mix, fry until golden brown and then turn over. When golden on each side they can be placed in the warmed oven while you do the next two.

Serve with yoghurt and a good drizzle of honey.

 

Annie is a contributor to the cookbook The Sustainable Table (Yaubula, RRP: $39.95). The book is a collection of recipes and stories from notable chefs, farmers, producers, winemakers, gardeners and everyday people who are reducing their impact on the environment by altering their food choices. All proceeds from the sale of the book will go towards Yaubula’s sustainable development projects both locally and abroad. 
Available from: www.sustainabletable.org.au