Mushroom Nori Eggie Nests


Winter calls for more substantial breakfasting and these pastry nests are a hearty way to embrace a chilly day. Somewhere between a muffin and a traditional breakfast, they are perfect for those occasions that call for something a wee bit special. Seasoned Nori strips are available in most Asian supermarkets, but larger sushi-rolling sheets can be cut instead, if unavailable. The egg naturally expands in the oven, so be sure to leave a small gap to prevent over-filling each nest. Also, look for puff pastry that has not been made with hydrogenated fats – they are out there, and are a really convenient stand-by to keep in the freezer when time is limited. Truly adventurous cooks are invited to serve these nests with individual bowls of miso soup, instead of a warm drink, for an altogether unusual and nourishing umami experience.

1 Roll Puff Pastry
Flour for dredging
4 Shitake Mushrooms
5 Organic Eggs, lightly beaten
Olive Oil
1 Onion, chopped
1 clove Garlic
10ml Soy Sauce
200g Button Mushrooms, sliced
1 tsp Thyme, chopped
1 TBSP Parsley, chopped
Salt and Pepper
6 Seasoned Nori strips

Method:
1. Thaw puff pastry if frozen. Place Shitake Mushrooms in a bowl and cover with boiling water. Allow to soak for at least half an hour before using.
2. Pre-heat oven to 180 C. Roll out Puff Pastry on to a floured surface. Cut 6, 7cm rings, and line a greased muffin pan with the rings. Poke the base of each pastry case with a fork. Season the beaten egg lightly with salt and pepper and carefully pour in the mixture to fill each casing evenly. Bake for 15-20 minutes until pastry is golden and egg has set.
3. While nests are baking, heat a little Olive oil in a pan. Add Onions and sauté for 3-4 minutes until tender. Slice the Shitake and add together with Button Mushrooms, Soy Sauce and Garlic. Add thyme and parsley and season with Salt and Pepper to taste.
4. Carefully remove nests from muffin pan and arrange on a serving plate. Divide mushroom mixture evenly on top of the 6 nests. Use scissors to cut the Nori into thin strips to garnish and serve immediately.

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