Carrot Bread with Fried Eggs, Creamed Ricotta and Chorizo Crumbs
The bread can be made in advance, if preferred, and then simply warmed up by toasting it for breakfast.
- Serves: 6 |
- Difficulty: a little effort
- Prep Time : 2:40 hours |
- Cook Time : 50 mins
3 C (750 ml / 375 g) cake flour
½ tsp (2.5 ml) turmeric
¾ C (180 ml) Rugani Carrot Juice
⅓ C (80 ml / 80 g) crème fraîche
1 Tbsp (15 ml / 20 g) honey
½ tsp (2.5 ml) salt
1 Tbsp (15 ml) milk
2 C (500 ml / 360 g) ricotta
2 tsp (5 ml) chives, chopped
2 tsp (10 ml) Dijon mustard
salt and pepper
1 tsp (5 ml) olive oil
6 fried eggs
handful sorrel, basil or micro herbs
Combine all of the ingredients, except for the milk, in the bowl of an electric mixer with a dough hook attachment and knead on low speed, 8 minutes until smooth. Scatter in more flour if the mixture is too wet.
Form the dough into a smooth ball and place in a large lightly oiled bowl. Cover with a cloth and leave to rise in a warm place until doubled in size (1 hour).
Lightly grease a 22 cm x 8 cm loaf tin. Knock down the dough until smooth. Form it into a cylinder that fits snugly into the tin. Place dough in the tin, cover with a cloth and leave to rise in a warm place for a further 1 hour.
Pre-heat the oven to 180 °C.
Brush the top of the dough with the milk and bake until golden – approximately 40 minutes. It is ready once the inside temperature of the bread reaches 85-100 °C. Cool in the tin for 10 minutes before transferring to a cooling rack.
Combine all of the ingredients in a food processor and blend until smooth. Season to taste.
Heat the oil in a pan over medium heat. Add the chorizo and fry for 2-3 minutes until crisp. Drain on kitchen paper and blend in a food processor until fine.
Fry the eggs to your liking.
Spread some creamed ricotta onto the bread slices, top each off with a fried egg and some chorizo crumbs. Garnish with sorrel, basil or micro herbs.