The Great Beery Breakfast Recipe: Celebrating WA beer week

Day two of WA beer week, the head is a little sore and although it's past midday it's time for a lazy sunday morning breakfast. If you want to be hardcore and pair it up with a breakfast beer, then I think there is nothing better than a crisp and zingy pilsner, Bootleg Brewery's Wils Pils should do nicely. For a start you can use the beer bread from yesterday's recipe. Chunky pieces of toast and of course some nice crispy bacon would be great to team up with todays two beery recipes. Firstly there's the Beer Poached Eggs, about as easy as it gets when cooking with beer! You can get as extreme as you like with your flavours. We erred on the side of caution and went with a lighter style of beer, using Matso’s Monsoonal Blonde (we also used Billabong’s Blonde as a Gluten Free option). There is no need to add any vinegar to the poaching liquor – as the beer holds the egg together nicely.

Ingredients:
- 375 ml Blonde beer
- 8 eggs
- Pinch of salt

1. Heat beer and salt to a simmer in a small pan.
2. Crack egg into bowl and check freshness.
3. Slide eggs gently into simmering beer – 2 at a time. Gently spoon the beer over the top of the egg to assist in cooking the yolk.
4. Remove from pan, drain excess liquid and serve.
Dynamite Beer Beans
The second component is great as a pasta sauce or to make your own homemade baked beans with a twist. Simply add 2 x 400g tins of cooked cannelini beans (or soak some of the bagged variety overnight and cook until tender).
Ingredients:
- 500g ripe tomatoes (washed & cut in ½)
- 1 med red onion (finely chopped)
- 1 cup Little Creatures Pale Ale (or Billabong A.P.A for GF option) @ room temp.
- ½ cup malt vinegar
- ½ cup freshly squeezed orange juice
- ¼ cup extra virgin olive oil
- 4 lg garlic cloves (finely chopped)
- 2 tbsp brown sugar
- 1 tbsp yellow mustard seeds
- 1 tbsp honey
- 1 tbsp hot english mustard
- 1 tsp cayenne powder or paprika (if preferred milder)
- ¼ tsp salt & cracked black pepper

1. Pre-heat grill to 220°C. Place tomatoes on a baking tray, cut side up and roast under grill until caramelized (not burnt).
2. On a medium heat, sweat off the onions in a heavy based pan until translucent. Add mustard seeds and garlic – cook on a low heat until seeds start to pop.
3. Add the remaining ingredients and cook for 15 minutes on a low heat.
4. Blend with a stick blender until desired consistency is achieved. The sauce can be left chunky or blended smooth with the addition of a little hot water.

Throughout the week long celebration of Western Australian brewing we will post the daily events, results and a 'cooking with beer' recipe for your delictation. So please pop back daily to see whats happening and try and get out & about to support your local brewers. If you cant support them this week, then don't forget that you can take part in a celebration of WA brewing every week with a trip on The Brewers Dray - Boutique Beer Explorer, and whats more, all new tour bookings for June & July made during WA beer week will be entitled to a

WHOPPING 20% DISCOUNT !

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