This Hawaiian purple kumara especially grew by Kahoa & Ben on the verge of our house on Kiwi Esplanade, Mangere Bridge. We start planting them soon as we saved some of them from last year crop for the pulopula ( seedlings )to grow next month. This is the breakfast that I prepare when friends are dropping by to check on the kumaras looks when they harvested round about March or April. Very special feeling when you share the home grown crop with families, friends etc....
Ingredients
| 2 | Eggs |
| 2 Tbsp | Coconut milk |
| 100 g | Salmon |
| 1 medium | Purple kumara (Main) |
| ½ cup | Baby cress |
| ¼ tsp | Sea salt |
| ¼ tsp | Pepper |
| 1 Tbsp | Unsalted butter |
| 1 Tbsp | Butter |
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Directions
- Whip up egg with the coconut milk. Heat the butter in the iron pan. Add egg mixture into it and make sure you keep an eye on it while cooking. Make sure both side are nicely cooked. Cooking time about 5-6minutes. Once cooked transfer it on to plate. Heat the oven to 200 deg. Wash the purple Kumara and dry with the paper towel.Rub the Kumara with a bit of butter on the outside of the skin before put it into the oven. Bake it with skin on for 10 - 12 minutes. Once nicely cooked ( not over cooked ) peel off the skin. Slice it into circle and transfer to the plate. Garnish the fish with the land- cress ( parsley, mint, chives, spring onion)
- Add sea salt & pepper and enjoy it. Very special Esplanade Breakfast for families , friends etc...
