Gerroa’s The Blue Swimmer has been nominated by the public as having one of the five best egg dishes in all Australia, ahead of World Egg Day on October 12.
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The restaurant has been nominated for their famous Baghdad eggs, selected by Australian Eggs from hundreds of entries.
Australian Eggs asked Aussies to nominate their favourite egg dishes or neighbourhood chefs in the first ever Australian Eggsellence Awards.
On World Egg Day, celebrity chef Manu Feildel will host the official Australian Eggsellence Awards cook-off to judge and crown Australia’s best egg dish.
“We are thrilled to have been nominated for the Australian Eggsellence Awards,” Lauren Brown, head chef at The Blue Swimmer said.
“The secret to our eggs are in the spices and our fresh, local ingredients.”
The Blue Swimmer staff will be driven to Sydney to cook-off against four other finalists from across NSW, QLD and Victoria including:
- The Dining & Co [North Ryde, NSW], who will be preparing their delicious twist on the brunch classic of poached eggs, haloumi and avocado.
- Industry Beans [Fitzroy, VIC], who are bringing the taste of Melbourne to the shores of Sydney with their unique marinated rare beef and peanut crusted eggs dish.
- Morning After [The West End, QLD], who will show the true versatility of eggs with their modern take on Turkish eggs alongside smoked eggplant and dill yoghurt.
- Caffiend [Cairns, QLD], who will be representing far north Queensland with their Asian-influenced miso scrambled eggs with spring onions, black sesame, bonito and shichimi Japanese peppers.
Australian Eggs managing director Rowan McMonnies said eggs were “clearly a big part of our culture” as Australian’s are eating more than 17 million a day.
“The first ever Eggsellence Awards has been a huge success in uncovering hundreds of Australia’s best egg dishes and we are so excited to crown the winner on World Egg Day.”
The nominated dish
Baghdad eggs, spiced lentils, stewed peppers, fried eggs, smoked almonds, cumin yoghurt and flatbread.
Ingredients:
- 2 free range eggs
- Flat bread
Lentils:
- 1/2 cup de puy black lentils
- 1/2 brown onion
- 2 cloves garlic
- 1 tablespoon fresh grated ginger
- 1/2 cup crushed tomatoes
- 1 tablespoon ras el hanout
- 1 tablespoon smoked paprika oil
- 1 tablespoon sherry vinegar
Peperonata:
- 1 red capsicum
- 1/2 onion
- 2 cloves of garlic
- 1 red chili
- 2 tablespoon chopped parsley
- 1 tablespoon sherry vinegar
- 2 tablespoon olive oil
Cumin yogurt:
- 1/4 cup Greek yogurt
- 2 teaspoon cumin seeds (toasted and busted up)
- 1/2 tsp sumac
- 1/2 tsp lemon juice
- 1/2 tsp salt
Garnish:
- 1/4 cup chopped almonds
- 2 tablespoon chopped parsley
Method
- Cook lentils in salted water. Strain and let cook
- Sauté onions garlic and ginger until soft. Add ras el hanout and let warm through the spices. Add canned tomato and let reduce by half.
- Add lentils to the stewed tomatoes. Season with salt, smoked paprika oil and sherry vinegar.
- Roast the red capsicum and chili.
- Peel and deseed both.
- Chop onion and garlic. Sauté in olive oil
- Cut the peppers and chili into thin strips (julienne) add to onions and garlic.
- Mix through parsley, salt and vinegar
- Toast cumin seeds then blend until fine powder
- Add sumac and lemon juice to yoghurt
- Then mix it all together
Once all assembled:
- Warm up the lentils in a pan
- Spread cumin yoghurt on a plate
- Put lentils over the yogurt
- Fry 2 eggs then place on lentils
- Room temperature peperonata then place between the 2 fried eggs
- Sprinkle with chopped almonds and parsley
- Place flat bread on the side of the plate.
