Bunbury Farmers Market

Warm Asparagus Breakfast

Ingredients:
20-24 asparagus spears
Salt & pepper, to season
Splash of extra virgin olive oil
3 handfuls spinach leaves
4 Poached eggs to your liking
2 tablespoons parmesan cheese
Café 26 Caesar Dressing
Turkish Bread warmed in the oven

Method:
Snap off the woody ends of the asparagus & lightly season the spears with salt & pepper. Warm a frying pan & add the olive oil. Add the seasoned asparagus & toss lightly until just cooked. Remove from the heat. Poach your eggs to your liking. Place warmed Turkish bread on plate. Top with spinach leaves, followed by the asparagus. Lightly drizzle café 26 Caesar over the spears. Top with your soft poached egg. Salt and pepper to taste.

Serves: 4

Note:  
For more recipes & cooking tips, please see the demo team at the Farmers Market.
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Baby Spinach & Herb Omelette

Ingredients:
8 eggs
½ cup cream
Small bunch of Italian Parsley
2 Spring Onions
Handful of baby Spinach Leaves
½ cup Tasty Grated Cheddar
Salt & Pepper, to taste
Knob of butter

Method:
Lightly beat eggs and cream together and season with salt & pepper. 
Add the Italian parsley and chopped spring onions.
Pour into a non stick pan and cook slowly till almost set. Do not stir like scrambled eggs. While the eggs are still a little wet on the top, sprinkle over the spinach leaves and cheese and fold the omelette in half. Sprinkle with a little chopped parsley and serve.

Serves: 4

Note:  
For more recipes & cooking tips, please see the demo team at the Farmers Market.
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Corn & Zucchini Slice

eddarIngredients:
500gm zucchini, grated
3 corn, kernels sliced off
1 brown onion, finely diced
150gm bacon, diced
1 ½ cups cheese – we used cheddar and parmesan
1 tblspn basil, chopped
200gm self-raising flour
6 eggs
Salt and pepper
3 tomatoes, sliced

Method:
Preheat the oven to 180° and grease a baking tray. Combine the zucchini, corn, onion, bacon, cheese, basil and flour. Season the eggs and whisk lightly before stirring through the mixture. Pour into the tray and decorate with tomato slices. Bake in the oven for 30-40 minutes until firm. This is delicious served hot or cold, works well in school lunches and can be successfully frozen.

Serves: 6-8

Note:  
For more recipes & cooking tips, please see the demo team at the Farmers Market.
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