Place the roasted pork belly on the grilled cheese baguette and serve topped with scrambled eggs and micro herbs.
Grilled Cheese Baguette with Wild Mushroom Scrambled Eggs & Roasted Pork Belly
Ingredients
- Grilled Cheese Baguette
- 500g Eskort Pork Belly, pre-roasted and sliced
- 1 loaf fresh baguette, sliced in half lengthwise
- 250ml (1 cup) Mozzarella, grated
- 250ml (1 cup) Emmental cheese, grated
- 5ml (1 tsp) salt and pepper
- 45ml (3 tbsp) olive oil
- 125ml (½ cup) micro herbs
- Wild Mushroom Scrambled Eggs
- 6 eggs, separated
- 5ml (1 tsp) ground ginger
- 15ml (1 tbsp) thyme, chopped
- 250ml (1 cup) wild mushrooms, chopped
- 30ml (2 tbsp) olive oil
- 30ml (2 tbsp) butter
- 5ml (1 tsp) salt and pepper
- Allergens:
- This recipe contains wheat (gluten), soya (soy) and dairy (lactose).
- Substitutions:
- Baguette (gluten): Use a gluten-free baguette.
- Butter (lactose): Use clarified butter (ghee) or coconut oil.
- Pork Belly (soy): Use slices of roasted pork fillet.
Method
- Grilled Cheese Baguette
- Preheat the oven to 180°C.
- Place the pork belly in an ovenproof dish and into the oven.
- Brush the cut side of the baguette with olive oil and season with salt and pepper.
- Layer the cheeses on the bread then place on a tray and into the oven.
- Change the setting to grill and cook until the cheese melts and turns golden.
- Wild Mushroom Scrambled Eggs
- While the baguette is in the oven, place a frying pan over moderate heat.
- Add oil and butter, heating until the butter stops bubbling.
- Add mushrooms, ginger and thyme, and fry until the mushrooms are golden.
- Lower the heat, add the egg whites and allow to cook for 20 seconds without stirring.
- Stir using a wooden spoon, lifting and folding over every 10 seconds until cooked.
- Whisk the egg yolks, add to the pan and remove from the heat.
- Stir, coating everything with egg yolk and allowing it to cook from residual heat.
Serve
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