“Love. Eat. Live.”
Meg Pascoe’s ‘Counter’ is famous for creating what are arguably the best brownies in Johannesburg.
Gaining 16 years of experience from fine dining establishments like The Saxon hasn’t stopped Meg from indulging in confectionary crowd-pleasers like her handmade nougat and salted caramel sauce.
Meg’s infectious personality and vibrant approach to cooking met its match when the yin to her yang, Ian, teamed up with her to create ‘The Counter’. Since then Meg’s been whipping up all sorts of treats from the downright nutritious to the sinfully decadent.
REMEMBER TO VOTE FOR THE COUNTER; TO STAND A CHANCE TO WIN R1 000 CASH. TS AND CS APPLY.
Moroccan Breakfast Flatbread
An indulgent breakfast for two, these Moroccan inspired flatbreads with olive oil fried eggs and bacon crumble are the perfect way to start any weekend.
- 150g vine tomatoes
- 125g streaky bacon (or 2 pork sausages)
- 2 large free-range eggs
- 30ml (2 tbsp) extra-virgin olive oil
- handful of micro greens to garnish
- fresh coriander to garnish
- spring onion to garnish (thinly sliced)
- salt and pepper to taste
For the flatbreads:
- 250ml (1 cup) white bread flour (plus extra for dusting)
- 125ml (½ cup) NutriDay Double Cream Yoghurt
- 5ml (½ tsp) baking powder
- 5ml (1 tsp) cumin seeds – toasted (optional)
- pinch of Maldon salt
- 30ml (2 tbsp) butter
For the coriander dressing:
- 45 ml (3 tbsp) NutriDay Double Cream Yoghurt
- 15ml (1 tbsp) chopped coriander
- 5ml (1 tsp) fresh lemon juice
- salt and pepper to taste
- Preheat oven to 160 degrees Celsius.
- Prepare vine tomatoes on a baking sheet, drizzle with olive oil, season with salt and pepper.
- Place bacon strips on a separate baking sheet.
- Roast bacon in the oven until crisp – about 45 minutes.
- If using pork sausages – cook for 45 minutes in the oven on a baking sheet.
- Halfway through cooking the bacon (or sausages), place vine tomatoes in the oven to roast for 20 minutes to 30 minutes.
- Once bacon is crisp, drain the fat and allow bacon to cool.
- Crush or cut bacon into a ‘crumble’ once cool – set aside.
- To make the flatbreads, mix all of the ingredients together in a bowl with the exception of the butter. (Include the cumin if you are using it.)
- Turn the mixture out onto a clean surface and knead the flatbread mixture until the dough has come together and forms a smooth ball – about 2 minutes.
- Add a tablespoon or two of extra flour if the dough is sticky.
- Cover flatbread dough and set aside.
- To make the dressing, mix all of the ingredients together and season to taste.
- Divide flatbread dough into two balls. Dust a clean surface with flour and roll flatbread out with a rolling pin until roughly ½ cm thick.
- Heat a non-stick pan to a high heat, add butter.
- Fry flatbreads in butter, turning the heat down to medium as you put the flatbreads into the pan. Fry for 5 to 8 minutes or until golden brown on both sides.
- Heat another non-stick pan and add olive oil.
- Once the oil is hot, add in free-range eggs and cook until the whites of the eggs are opaque.
- Assemble the eggs, vine tomatoes and bacon crumble onto the warm flatbreads.
- Drizzle with coriander dressing and garnish with micro herbs, spring onion and fresh coriander.