Nothing pleases me more than the world realising what we’ve always known: No one breakfasts better than Australia. But while Sydney and Melbourne get all the glory, make no mistake – Perth is no slouch on the brunch front.
When my beloved Bitchez Who Brunch posted this beauty from Sayers Sister, it was an instant yes moment – everything I was craving in one go. Except, it was 4pm on a Tuesday, and who can wait until the weekend?
This dish is full of spring goodness, and hits all the flavour points – sweet, salty, creamy and sharp, with plenty of green for smug. Perfect for your weekend’s brekky with the girls, or you know, tonight’s dinner. I’m not going to judge.
Pea + Ricotta Stacks with Prosciutto and Parmesan
Adapted from Donna Hay
400g fresh ricotta
2 tablespoons self raising flour
2 egg whites
3/4 cup frozen peas
8 slices prosciutto
Handful shaved Parmesan
Handful rocket leaves
2-4 eggs (depending on the number of people/how hungry you are)
In a frying pan over medium heat, fry the prosciutto until crispy, a couple of minutes each side. Set aside.
For the fritters, mix together the ricotta, flour, and mint in a bowl. Season with salt and pepper to taste.
Whisk the egg whites in a large bowl until stiff peaks form. Gently fold the eggs into the ricotta mixture until just combined.
Heat a splash of oil in a frying pan (non stick, if you can, they’re sticky bastards), and spoon a couple of tablespoons into the pan and cook for 3 minutes each side until golden.
While the fritters cook, poach your eggs to the required doneness (if you need help).
Stack as follows: Fritter, prosciutto, rocket, Parmesan and repeat. I went 4 fritters high, and topped with a runny poached egg.
For extra fancy, I also drizzled with basil oil (recipe here), but that’s up to you.