We call it the breakfast of champions, but it’s also an easy solution for a quick, hearty meal at any time of day. You can buy the pastry — very thin filo-style sheets — in some supermarkets and continental shops to store in the freezer. When you’re ready to use it, it defrosts very easily. Once you have the knack, you can play around with fillings by adding roasted mushrooms, spring onion, peppers and swapping in other herbs or spices. Omit the egg or cheese for a vegan version, but I like them best together!
Amir Batito is the co-founder of The Black Cow restaurant Instagram: theblackcowcamden
Method
Bring a large pot of water to a boil. Add plenty of salt and cook the potatoes, skin on. Once they’re fork tender remove from water and drain. Allow to cool slightly and mash them with a fork. Add parsley and any other cooked vegetables you’d like to add see intro above . You will need about 1.5 tbsp of cooked veg per brique. Add olive oil and mix thoroughly to combine. Taste and correct seasoning.
Remove one brique leaf from the packet and carefully separate it from its paper. Place on a work top in front of you.
Place a piece of cheese in the middle, with a small pile of mash on top. Make a small well in the middle of the mash and crack the egg in it. Cover with the other slice of cheese. And fold over to form a half circle pocket.
In a medium pan ,warm some oil for semi-deep frying – about 5 cm deep. The oil should be hot enough for the brique to sizzle when it goes into the pan.
Very carefully lift your half circle using a slotted spoon or fish slice, and place in the oil . While frying, the edges will seal the parcel closed. When the underside is crisp and golden, turn it over - it should take 3 - 4 minutes in total.
It is done when both sides are crisp and golden — the egg yolk should stay runny and the whites will cook through.
