RECIPE BY:

Courtney Roulston

SERVING SIZE:

2 – 4 people

INGREDIENTS:

SERVES 4 AS A BRUNCH:

• 4 free range eggs
• 1 tablespoon Cobram Estate classic EVOO
• 200g green beans, sliced into 1cm lengths
• 1 cup curly kale, washed and chopped
• 3 x Ainsley Harriott Indian rice, couscous and lentil 70g snack pots
• 185g Coles Tasmanian Hot Smoked salmon pack, skin removed, flaked
• ¼ bunch coriander
• Juice and zest of 1 lemon
• Water

FRIED ONIONS:

• ½ cup Cobram Estate classic EVOO for frying
• 1 red onion, peeled, finely sliced into half moons

METHOD:

• Cook the eggs in a pot of salted boiling water for 7-8 minutes. Place them into a bowl of iced water, peel and set aside.
• To make the fried onions, heat the oil over a medium heat in a small frying pan. Cook the onions for 4-5 minutes, or until golden and crisp. Remove with a slotted spoon and drain on kitchen paper.
• Place a large frying pan over a medium heat. Add the oil and green beans and cook, stirring for 3-4 minutes. Add the kale and the Ainsley snackpots to the pan with enough hot water to rehydrate the rice mixture. Cook, stirring for 3-4 minutes, or until the rice and couscous are soft. Scatter in the hot smoked salmon and remove from the heat.Grate over the lemon zest and squeeze in some juice. Cut the eggs and place them on top of the rice mixture. Scatter with coriander sprigs and fried onions before serving.

Our friends at Wine Selectors recommend pairing this dish with a with a richly flavoured chilled white wine like Pinot Gris or a silken smooth Grenache as eggs, oily smoked fish and fried onions give a mouthful of intense flavour.