Celeriac and Kalette Top Hash

With baked egg & toast for a slow burn breakfast

With winter starting to take hold, lazy mornings at home are creeping in almost asking for ‘brunch’ to become a thing again, but maybe without the mimosa. This lovely little recipe is versatile in its presentation as well as ingredients. Refined presentation in individual dishes for entertaining or as a one pot wonder to share with the family, this is a treat for the senses whichever way. 

Celeriac and kalette tops are fitting bed fellows, with complementary contrasting flavours and textures, enhanced with a runny yolk and some choice spices. A delicious, speedy and hearty way to start the day.

Serves 2
Preparation time: 5 minutes
Cooking time: 30 minutes
Ingredients:
Rapeseed oil
1 onion finely sliced
2 cloves garlic, roughly chopped
A pinch of chilli flakes
A generous pinch of caraway seeds
½ tsp mustard seeds
1 SLF celeriac, peel & small dice
Sea salt flakes and fresh ground pepper
1 small sprig rosemary, chopped
½ large kalette top shredded
2 eggs

Preheat oven to 180°C

1. To start with heat a generous puddle of rapeseed oil in a large frying pan over a medium heat. Slice the onion then fry in the oil until it begins to brown around the edges and the ‘crispy’ onion aroma builds.

2. In the meantime chop the garlic, then once the onion is a rich golden colour add it to the pan along with the spices and fry for a few minutes. 

3. Once the garlic has begun to soften, season with salt and pepper, add the celeriac and continue to fry over a moderate heat for around 10 minutes. The celeriac will cook fairly quickly gaining a little colour as it does. 

4. Once the celeriac is tender but not soft, add the shredded kalette top and rosemary then mix everything together for a minute or so while continuing to fry. 

5. Turn the heat up and add half a cup of water, which should hiss and sizzle as it hits the pan giving off a good head of steam to soften the kalette top. 

6. Continue to cook for a few minutes until the water has halved in volume then remove from the heat and transfer to an oven proof dish (if the saucepan cannot go in the oven). Make some shallow dimples with a spoon for the egg to sit in and crack them directly into these little nests. 

7. Bake in the preheated oven for around 10 - 15 minutes until the white is just set. Serve and enjoy!

Serve with hot buttered toast and a mug of tea.

Chef Notes:
1. Take the time to properly fry the onions at the start as a good depth of colour and flavour will carry through the dish, but take care not to burn them as this bitterness will remain.
2. It is not essential to fully cook the celeriac and kalette top in the pas as they will finish off in the oven with the egg. 
3. This recipe works just as well with parsnips or potatoes and kale or chard at the relevant times of year. During the summer new potatoes, cherry tomatoes and spinach with spring onions is a delicious alternative.

Robin Popham
Chef at ‘Create Terroir’ and Sandy Lane Farm veg box customer