Breakfast pie with shiitake, black kale and sesame

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Breakfast pie with shiitake, black kale and sesame

60 min / Serves 4
Gluten free, Dairy free


This pie is the result of our on-going obsession with breakfast coupled with Anton currently going through a Japanese-flavours phase, and the result was spectacular — it’s actually one of our favourite recipes of the year! It might be slightly out there (sushi rice in a pie!), but it just simply works. Really, really well. Which makes it the perfect umami-filled centrepiece for any brunch!

Oh, and the crust is gluten free! We used a basic recipe from Maria Blohm & Jessica Frej’s cookbook Laga nytt, which you should absolutely buy if you need (or want) to cook more gluten free food.

Ingredients

Filling

150g shiitake mushrooms
250g champignons
a handful of black kale leaves (lacinato kale)
1 dl sushi rice 
3 eggs
soy sauce (gluten free)
sesame oil
sriracha chili sauce (or similar)

Crust

300g (pre-cooked) chickpeas
30g vegan butter
45g almond flour
2 tsp psyllium husk
a pinch of salt


 

Steps

Start by making the dough for the crust. Blend the chickpeas in a food processor or with a stick mixer until you have a smooth paste.

Mix in the rest of the ingredients and work into a dough with your hands. Rest the dough in the fridge for 30 min.

While the dough is resting prepare your filling by cleaning the mushrooms and washing the kale leaves.

Chop the mushrooms into big chunks and marinate them in a bowl with soy sauce and sesame oil (~0,5 dl each). Cut the thickest parts of the stems off from the kale and rip the rest into smaller pieces with your hands.

Boil the sushi rice according to the instructions on the package, but leave it slightly undercooked.

Turn the oven on to 175°C and then relax while you wait for the rice to cook. Maybe stare out the window or read a book.

When the rice is cooked mix in a dash of sesame oil and sriracha sauce according to your taste.

When the dough has rested, press it into a pie form (ø 25-30cm) with your hands and pre-bake in the oven for 15 min. While the pie is baking, fry off your marinated mushrooms in a hot frying pan.

Take the pie out of the oven and add the filling. Spread the rice on the pie, then top with the fried mushrooms and kale leaves. Pop it back in the oven for 10 min.

After 10 min take it out again, and crack the eggs straight onto the pie (keep the yolks whole if you prefer). Pop the pie back in a final time and bake for 5 min until the eggs have set slightly (you want them to be runny, but not completely raw).

Bon appétit!

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