This dish is inspired by a memorable brunch I had on my beloved Sydney Road, Brunswick. When I was in Melbourne, Brunswick was my favourite place to live. I loved it.
I had some great traditions, and some memorable meals. My brother and I used to buy a Lebanese herb pizza from Tabet’s Bakery for $2 a pop. A fine, very tasty feed, at a fabulously cheap price. For a little extra cash they’d add a delicious fresh salad to make it a more complete meal. If we had the cash, we’d gladly opt up for this option. There was a fabulous selection of souvlaki shops, from which we chose based on a preference for chilli sauce, pickles, or extra meat; depending what tickled our fancy. Lentil As Anything (which is now open in Sydney and a range of other new locations) was a great institution serving wonderful vegetarian fare with a bill based on what you could pay and/or thought it was worth.
But there were some fabulous cafés if money wasn’t such an issue. One year, I treated myself and my beloved Golden Retriever to a birthday brunch of bacon and eggs. I had the bacon, he had the toast. This salad is very much inspired by one of those memorable brunches. If I recall correctly, the café version had a creamy lemon dressing that was wonderful, but I opted for a simple red wine vinegar dressing here. I used a range of lovely ingredients from the Capital Region Farmers Market: local sun dried tomatoes, free range bacon from Boxgum Grazing and Holbrook Paddock eggs.
2 rashers free-range bacon
4 semi-dried tomatoes
1-2 cups rocket
1 tablespoon (approx.) shaved parmesan cheese
1/2 teaspoon red wine vinegar
1/2 teaspoon olive oil
1 free range egg
Preheat a frying pan and cut each of your bacon rashers into three pieces. Cook your bacon till just crisp, drain away excess fat. Meanwhile, bring a pot of water to the boil. Add your egg and allow the pot to return the boil before turning off the heat. Leave the egg in the hot water for a few minutes to cook in the residual heat. In the meantime, slice your dried tomatoes into three or four strips. Combine the tomatoes, rocket and parmesan in a mixing bowl with the bacon, vinegar and olive oil. Mix till just combined. Transfer to a serving plate and top with your poached egg. Serve with a glass of good orange juice. Enjoy!