WITH GREEN OLIVE + ARTICHOKE TAPENADE, NATIVE PURSLANE, CELERY + GIANT CROUTONS
This recipe was created by keen urban forager, Lachlan Peachy of Erskineville’s Fleetwood Macchiato
A sweet smoky flavour is imparted to the eggs.
PAPERBARK SMOKED EGGS
a few pieces of paperbark
dried hardwood chunks or briquettes
8 free range eggs
*For this recipe you need a cold smoker.
Use firelighters to start hardwood chunks burning inside the fire chamber of the cold smoker. Once the flames have died down and turned into smouldering embers, cover with the paperbark and close the lid of the fire chamber. Place the eggs carefully into the smoking chamber and let them smoke intensely for 6 hours. They should end up covered with a thick layer of sticky smoky residue.
GREEN OLIVE + ARTICHOKE TAPENADE
250g marinated artichokes
250g pitted green olives
2 long green chillies
2 green bullet chillies
1/4 cup roughly chopped parsley (including stems)
4 cloves of garlic, blanched
extra virgin olive oil
zest of 1 lemon
1/2 stick celery, cut into small batons
handful native purslane
Drain the artichokes and green olives, chop them finely and place into a mixing bowl. Finely chop all the chillies and capers and add these to the bowl. Microplane the garlic into fine shreds and add to the mix along with the lemon. Add the parsley and a glug of olive oil and mix all together.
Tear the sourdough bread into large chunks. Place the bread under a hot grill, whilst the bread is toasting poach the eggs that were smoked earlier. Toss the croutons together with the tapenade, then arrange onto plates. Top with the eggs and garnish with the native purslane, watercress and celery.
*A cold smoker is a device generally used to smoke meat at low temperatures without exposing directly to heat, which gives a smoky flavour without cooking.
It can be found at specialty barbecue stores, it is also possible to make your own.
For an alternative to this recipe, simply poach the eggs without smoking them.