Name: Soft-boiled eggs with mealie bread and garlic mushrooms
Prep time: 30 min
Cook time: 60 min
Total time: 90 min
Yield: 4 servings
Cuisine: Bake
Ingredients: 210 g flour cake; 185 g flour whole-wheat; 3 ml cayenne pepper; 10 g Superbake Instant Yeast; 410 g sweetcorn tinned, creamed; sweetcorn cooked, on the cob; 15 ml sugar; 2 eggs large; 25 ml sunflower oil; 50 ml butter; 2 garlic cloves, crushed; 1 mushrooms sliced; 4 - 6 courgettes ribbons; 30 ml fresh parsley chopped

Recipe Disclaimer

Tap for method

Ingredients (14)

210 g	flour — cake
185 g	flour — whole-wheat
3 ml	cayenne pepper
10 g	Superbake Instant Yeast
410 g	sweetcorn — tinned, creamed
	sweetcorn — cooked, on the cob
15 ml	sugar
2	eggs — large
25 ml	sunflower oil

GARLIC MUSHROOMS:

50 ml	butter
2	garlic — cloves, crushed
1	mushrooms — sliced
4 - 6	courgettes — ribbons
30 ml	fresh parsley — chopped

Tap for ingredients

Method:

Oven temperature: 180°C

Mix the flour, 5ml salt, cayenne pepper, yeast, sweetcorn, cut corn and sugar together in a large bowl

Whisk the eggs, oil and 250ml warm water together. Add to the dry ingredients, folding in a little at a time. When just combined, spoon the mixture into a greased loaf tin. Set aside to rise in a warm place for one hour.
Once the dough has risen, bake in a preheated oven for one hour, or until a skewer comes out clean.

Garlic mushrooms Heat the butter in a frying pan. Add the garlic and sauté for one minute. Add the mushrooms and sauté for about three minutes or until almost tender. Add the courgette ribbons and toss. Cover the pan with a lid and leave to steam for a few minutes, or until tender. Add the parsley, if using. Serve the mushrooms with soft-boiled eggs and slices of mealie bread.

Boiled eggs

To test if the eggs are fresh, place one in a bowl of water; if it lies on its side, it is very fresh. If it stands on one end, it is older. If it floats, throw it away. Bring the eggs to room temperature if they were in the fridge (leave for 20 to 30 minutes at room temperature). They will be less likely to crack if you do this. Place the eggs in a single layer in a saucepan. Cover with cold water, so the eggs are just covered. Bring the water to the boil over a high heat. As soon as it begins to boil, reduce the heat to simmer gently. Set the timer from the time that the water boils. For soft-cooked yolks, simmer for two to three minutes from boiling. For medium-cooked yolks, leave in the water for four to five minutes, but if the eggs are extra large leave them for six to seven minutes. For hard-cooked yolks, simmer for 10 minutes. After cooking, drain the eggs and immediately transfer them to a bowl of cold or ice water to stop the cooking process. Don’t overcook the eggs – this will lead to a green layer forming around the yolk. For the best boiled eggs, try to use eggs that are a few days old. Very fresh eggs can be difficult to peel.

Text and image source: Ideas magazine

To receive quick and convenient weekday recipes, join our Easy Weekday Meals mailing list, and for up-to-date trending food, restaurant and wine news subscribe to our Editor’s Weekly newsletter.