Byron Food: Herb Yoghurt Flatbread, XO, Poached Eggs and Coriander
By Darren Robertson, Three Blue Ducks
Serves: 2
The flatbread starts with organic yogurt worked into a soft dough, butter folded through the centre so it puffs up in the pan. Served with a hit of XO, poached eggs, coriander and a bit of lime-pickled onion, it’s a proper breakfast (or lunch) that’s full of flavour and texture. The flat bread is one of the simplest recipes on the planet, yet so satisfying. I love making this one when we go camping.
Using organic produce where we can isn’t about chasing labels, it’s about better flavour, better soil, and knowing where your food comes from. If the base ingredients are grown well, you don’t need to do much to make something delicious.
Ingredients:
For the Flatbread:
100g Self raising flour
80g organic yogurt
Pinch of salt
30g The Organic Milk Co unsalted butter, chilled and cubed
1 tbsp chopped fresh herbs (parsley, chives, or coriander)
For the XO Butter:
2 tbsp XO sauce
30g The Organic Milk Co Butter
Squeeze of lime
For the Poached Eggs
4 organic eggs
Splash of vinegar (for poaching water)
Salt and pepper
To Serve
Fresh coriander leaves
Extra XO or chili oil (optional)
Extra yogurt to serve
Lime wedges
Method:
To make the flatbread dough, mix the flour, baking powder, salt, yogurt, and chopped herbs in a bowl until a rough dough forms. Divide the dough into two balls. Flatten each slightly, press cold cubes of butter into the centre, then fold the dough around the butter to seal it in. Let the dough rest for 10 minutes.
Heat a dry pan over medium-high heat. Roll out each dough ball into a rough circle around 15 to 18cm wide. Cook each flatbread one at a time for 2 minutes per side, until puffed, golden, and lightly charred in places. Set aside and keep warm.
To make the XO butter, melt the butter in a small pan, stir in the XO sauce, and gently warm through. Add a little lime juice if you like for brightness.
For the poached eggs, bring a saucepan of water to a gentle simmer and add a splash of vinegar. Crack each egg into a small bowl, swirl the water gently, then lower the eggs in one at a time. Poach for around 3 minutes, then lift out, dry on kitchen paper and season.
To assemble, place a flatbread on each plate. Spoon over a little yogurt and the warm XO butter, top with two poached eggs per person, and scatter with fresh coriander. Add an extra drizzle of XO or chili oil if you like things spicy.
About Darren Robertson
A chef with a passionate advocate of farm-to-table cooking, Darren champions sustainability and using ethically farmed produce.
Darren trained in the UK under acclaimed Chef Mark Raffan at the Michelin-starred Gravetye Manor. Moving to Australia in 2001, his skills were further honed working at Tetsuya’s, where Darren rose to the position of Head Chef. At the time, the restaurant held three chefs hats and was voted the 5th best restaurant in the world. In 2011, Darren founded The Table Sessions – a guerilla-style dining experience, which was awarded Best Event by Australian Gourmet Pages.
In 2012, Daz joined forces with like-minded mates at Three Blue Ducks.
Daz is also the co-author of three cookbooks and writes for Delicious. He has appeared on MasterChef, Iron Chef USA, The Great Australian Cookbook and MKR. He is an ambassador for the Australian Cancer Council, Oz Harvest and sits on the judging panel for the Delicious Produce Awards.
When he’s not foraging or surfing, he’s in the kitchen cooking, fermenting, pickling, and testing recipes with his fiancée – meteorologist, journalist, TV presenter and food author, Magdalena Roze, and sons, Archie and Charlie.