Darren’s Smokey Bacon, Charred Greens & Herb Frittata with Billinudgel Brown Sauce
You might recognise this guy from one of his many legendary restaurants: Three Blue Ducks (Bronte, Byron Bay), Rocker (North Bondi), the W Hotel (Brisbane) and the new fun as Locura (Byron Bay). But if you're local to the area you will most likely recognise him shredding the barrels at New Brighton, fishing the river or cruising with his dream wifey Mags and their 2 cute boys. Daz is a master of all things good and fresh produce, and here is his frittata creation featuring the Billinudgel Brown Sauce. It was delicious. Enjoy!
12 free range eggs
200g creme fraiche
1 bunch mixed greens (kale, spinach, silver beet, garlic scapes, parsley, or whatever you can get your hands on)
10 rashers smoky bacon
1 tbsp ghee
2 tbls Billinudgel Brown Sauce
200g marinated feta
1 green apple, cut into matchsticks
Handful of picked herbs (mint, fennel fronds, parsley, and basil all work well)
Olive oil from the marinated feta
Pour a little olive oil from the marinated feta over the mixed greens and char them over hot coals or on a grill pan.
Grill the bacon until crispy. Roughly chop both.
Whisk the egg and crème fraiche together, season with salt, pepper, lemon zest and Billinudgel Brown Sauce.
Melt the ghee in a camp oven or large non-stick pan. Stir the greens and bacon into the egg mix and pour into the hot camp oven/pan. Bake over the coals or in the oven until just cooked. The frittata should be set but still have a slight wobble.
For thesalad, toss the apple and herbs together,and dress with the olive oil and lemon juice.
Crumble the marinated feta over the top of the frittata, and serve with the apple herb salad and a good drizzle of Billinudgel Brown Sauce.