|Cook||1 hr and 5 mins|
|Serves||1 (or the whole family!)|
- 600g fresh beetroot
- 1 brown onion, chopped finely
- 1 pink lady apple, peeled and chopped
- 1 cup brown sugar
- 1 cup red wine vinegar
- 3 star anise
- ¼ tsp cardamom
Fried Eggs with Sourdough
- Sourdough bread (quantity can vary depending on your preference)
- Eggs (quantity can vary depending on your preference)
- Olive oil
- Salt and pepper
- Italian parsley (fresh or dried)
The beetroot relish will need to be prepared a few hours prior.
Wash the beetroot and cut the stems. Place the beetroot in Re-lite Stock Pot 7.5L and completely cover with cold water.
Place over medium to high heat. Cook for around 20 minutes or until the beetroot is just starting to become tender. Drain and rinse the beetroot under cold water.
Peel the beetroot and grate roughly into a salt&pepper bowl.
Combine the onion, apple, sugar, vinegar, star anise and cardamom in Re-lite Casserole Dish 4.7L. Bring to the boil, stirring constantly to dissolve the sugar.
Reduce heat to medium-low and simmer for roughly 10 minutes or until the apple is soft.
Add your beetroot to the apple mixture. Cook on low for 45 minutes or until the mixture becomes a syrup like consistency. Discard the star anise. Spoon into a jar and wait to cool.
Once the beetroot relish is prepared, slice your sourdough bread and toast to your liking. Once the relish has cooled, generously spread onto the toast.
Heat a Re-lite Fry Pan 28cm on medium-high heat. Pour in oil to coat the bottom of the fry pan then carefully crack in your eggs.
When the edge of the egg looks white and crispy and the white has set, use a spatula under the egg and remove off heat.
Transfer on top of sourdough toast. Top with salt, pepper, beetroot relish and finely chopped Italian parsley. Serve on Industry Paddle Rectangle with Beetroot Jam in our Industry White Condiment dish.