Here's how to make a Pangolin dome stuffed omelette
An omlette filled with smoky sausage and mushroom stew
| PREP TIME | 10 m |
|---|---|
| COOK TIME | 15m |
| SERVES | 1 |
Brioche round loaves, toasted with some garlic oil
Sausage-mushroom stew filling
100 gms chopped onion
2 tsp chopped garlic
1 tsp smoked paprika
1 tsp cumin
1 tsp chopped coriander
1 tsp smoked Aleppo (dried, deseeded and oiled crushed chillies)
500 gms sausage of choice
500 gms chopped tomato
500 gms chopped mushrooms
50 gms tomato paste
Egg mix
4 eggs
Salt and pepper to taste
1. Cook onion and garlic gently until soft, then add spices and cook out a little more.
2. Add sausage and cook to seal and brown, then add remaining ingredients and cook gently until tomato has reduced and a nice thick stew is achieved.
3. Set aside or place in fridge until ready to use.
For the egg mix:
1. Separate eggs whites from yolks.
2. Whisk the whites until firm peaks develop, then add seasoning and whisk in the yolks.
3. Use half the mixture in a mould so it is up to ½ filled, and steam in a pan filled with water.
4. After three minutes remove moulds from steamer and break into the top of the eggs to place sausage filling inside. Add rest of egg mix to cover and fill the mould.
5. Place back in steamer for 4 to 5 minutes.
6. Once the omelette is cooked remove mould from steamer, and flip your dome omelette on to the round brioche slice. Place on a plate carefully, drizzle with olive oil, salt and herbs and enjoy.
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