eggs sunny style

Shell some broad beans, top and tail some sugar snap peas and poach an egg for this wholesome sunny style eggs. Simple is best and the bean, pea combo with a simple poached egg, works perfectly with the fresh vietnamese mint. Fresh beans and wholegrain toast make me feel good.Even the colour of the fresh peas and beans are so vibrant they seem to pop!  I needed some vietnamese mint for a recipe recently and the markets didn’t have any, so I called on a friend who had mentioned he had it growing. I popped round and grabbed a stash. After using it, I kept the leftover sprigs in a glass of water till the roots started to sprout.. about a week or so, then I planted it in the garden, its coming along nicely and hopefully I will have my own thriving plant.

eggs sunny style 2

recipe, styling and snap Sydney food stylist Jane Collins 

eggs sunny style

 

Prep time 20 minutes

Cooking time 10 minutes

Makes  4

1 Tbsp  extra virgin olive oil, plus extra to drizzle

1 small onion, sliced

1 zucchini, finely sliced

1 cup sugar snap peas, trimmed

1 cup frozen broad beans, shelled see sizzle tip 

½ cup picked Vietnamese mint leaves

4 slices wholegrain bread

4 eggs

chilli sauce to serve

 

 

 

1 Heat oil in a large frypan over medium high heat, add onion and cook, stirring occasionally for 1-2 minutes. Add zucchini and cook for another minute.Season with sea salt and cracked black pepper. Stir in sugar snaps and broad beans and toss together for 1 minute till bright green and crisp.Remove from heat,add mint leaves. Toast bread slices.

2 Heat a medium saucepan half filled with water over high heat, till water begins to boil, reduce heat to medium high. Crack the eggs into a small bowl and, one by one while the water is simmering NOT boiling, tip 2 eggs in.  You can swirl if you like, but not too hard to bust up the eggs. Cook for 1-2 minutes till the white is firm, but the yolk is still soft. Remove with a slotted spoon. Repeat with remaining eggs.

3 Top toast with bean mixture and place a poached egg on each. Drizzle with extra olive oil, sea salt and cracked pepper and chilli sauce if desired.

 

 

Sizzle tip- The freshest eggs work the best for poaching.You can buy broad beans in the supermarket  freezer, thaw for 10-15  minutes or place in a bowl filled with water to make it easier to peel. The beans will be bright green inside. Discard shells.

 Sizzle sub- Vietnamese mint is such a fresh unique taste, adding an aniseed flavour to dishes.  Use basil leaves or your favourite herb if Vietnamese mint is not available.

eggs andre style

eggs andre style

 recipe, styling and snap by  Sydney food stylist Jane collins 

When I first started to pursue my new career in food styling, I was helped and guided by an amazing photographer, he still helps and educates me today with tips, tricks and information about light,texture and form. I love working with him, experimenting with new ways to capture the light to make the food sing.Thanks Andre for always being willing to impart your knowledge and good vibes onto anyone who is willing to learn.

You can see Andres work here

Eggs Andre style

 

Prep time 10 minutes

Cooking time – 8 minutes

Serves 4

 

8 slices bread, toasted

2 Tbsp olive oil

8 eggs

1/2 bunch rocket leaves, chopped

8 oven roasted tomatoes ( see recipe below )

mayonnaise to drizzle   ( optional )

 

1 Heat oil  in a large frypan over medium heat. Crack 2 eggs into a small bowl and tip into frypan, repeat with 2 more eggs. Cook for 2 minutes, flip over and cook for 30 seconds, or till cooked to your liking.  Repeat with remaining eggs.

2 Place toast on serving plate and add eggs to one piece of toast. Place rocket and tomatoes on other side of toast, drizzle with mayonnaise and cracked pepper.  Close sandwich or eat as an open sandwich.

 

 

Oven roasted tomatoes

1 kg Roman tomatoes

2 cloves garlic, thinly sliced

2 thyme sprigs, leaves picked

Sea salt

Cracked pepper

 

1 Preheat oven to 170°C. Line a large oven tray with baking paper. Cut the tomatoes in half lengthways and place on prepared tray cut side up. Place a piece of garlic on each tomato, sprinkle with thyme leaves, season with salt and pepper.

2 Cook tomatoes for 20-25 minutes till softened and just starting to collapse.

 

 

Sizzle Storage– Tomatoes will keep in a covered container in the fridge for up to 1 week.

Sizzle Sub-  use wholegrain or your favourite bread. Add herbs such as oregano, rosemary or basil to the tomatoes.

eggs pizza style

Who doesn’t like pizza? This easy pizza recipe is a cinch to make. It takes a little while to prove, but all good things take time, so while its proving, busy yourself making the fresh tomato sauce and you will have home made pizzas in no time, fresh from the oven and all your favour toppings.

eggs pizza style 2

recipe, styling and snap by Sydney food stylist Jane Collins 

I make the dough and portion it up into quarters, place each into a plastic bag or wrapped in plastic wrap. So you can just make a pizza for one or two. Place in the fridge for a couple of days or freeze for an easy pizza breakfast.

I have tried this with the eggs baked onto the pizza, but I quite like my eggs runny and prefer it when I fry them off and pop them on top, that way I can control how the eggs are cooked, they tend to cook a bit uneven in the oven ( or maybe thats just my ancient trusty oven ! ) If you like the eggs a little more cooked bake them  with the bacon and mozzarella, them add cheese to melt and toppings.

 

 

 

Eggs pizza style

Makes 4 pizzas

prep time 20 min plus 1 hr toprove

Cooking time 35 minutes

 

1 x 7g sachet yeast

1 tsp caster sugar

½-¾ cup warm water

2 Tbsp extra virgin olive oil

1 tsp sea salt

2 ½ cups plain flour, plus extra for rolling

200g streaky bacon

100g sliced salami

200g fresh mozzarella cheese, broken into pieces

1 Tbsp olive oil

12 eggs

50g rocket leaves, chopped to serve

chilli flakes to serve

 

Tomato sauce

2 Tbsps extra virgin olive oil

1 onion, chopped finely

1 clove garlic, crushed

1 kg tomatoes, finely chopped

1 Tbsp tomato paste

sea salt and cracked black pepper

 

1 Combine yeast, sugar, water, oil and salt in a jug. Place flour into a large bowl and make a well in the center. Pour in enough water to make soft dough. Knead for 4-5 minutes till smooth and elastic. Set aside for 45 minutes -1 hour till dough has doubled in size.

2 While the dough is proving make the tomato sauce.

3  To make the tomato sauce- Heat oil a medium saucepan to medium high heat, cook onion for 2 minutes, add garlic and cook for 1 minute. Add tomatoes and tomato paste, stir to combine. Simmer on low heat for 15-20 minutes till thickened slightly and reduced. Season with salt & pepper to taste.

4 Heat a frypan to medium high heat and cook bacon rashers and salami for 2-3 minutes each side, or till slightly golden. Transfer to a plate lined with baking paper.

5 Preheat oven to 240c or 220c fan forced.  Lightly dust a clean work surface with flour, divide dough into 4 pieces and roll out each piece till 5 mm thick, any shape you like.  Line 4 pizza trays with baking paper and dust with a little flour. Place pizza onto prepared trays. Spread each base with 1/4- 1/2  cup of tomato sauce. Cook in two batches for 8 minutes till base is golden.

6 Place bacon, salami and mozzarella onto pizzas and return to the oven for 2-3 minutes or till cheese has melted slightly. Heat oil in a large frypan over medium heat and cook eggs for 3-4 minutes, in two batches or till cooked to your liking. Top pizza with rocket leaves, eggs, and drizzle with extra virgin olive oil, and a sprinkle of chilli flakes.

 eggs pizza style

 

 

Sizzle Sub– if you are short on time, use a flat bread and bake for just 5 minutes to crisper up the base, add toppings and eggs as directed.

 

 

eggs twisted style

Easy eggs all baked in the same pan… Love the simplicity of this dish. Using the pretzel as my base, I built the dish around the elements I like to eat with eggs. The fresh pretzel  was the start and using simple ingredients all the flavours come together nicely to produce a well rounded dish. Add some spicy tomato chutney and this dish is complete.

Try it with bacon stuffed into the pretzel holes, or your favourite tomato salsa. Everything is neatly packaged into the pan fried pretzel.

eggs twisted style 2

recipe, styling and snap by Sydney Food stylist Jane Collins

Eggs  twisted style

Serves 2

Prep time -10 minutes

Cooking time -20 minutes

 

2 Tbsp olive oil

1 kransky sausage, sliced

50g spinach

2 fresh pretzels

50g Jarlsberg cheese, sliced

2 eggs

sea salt & cracked pepper

baby basil leaves to serve

 

1 Heat half the oil in a large frypan, add kransky and cook for 3-4 minutes till golden. Place on a plate and set aside. Add spinach and cook for 1 minute till wilted. Set aside.

2 Heat remaining oil in same frypan and cook pretzels right side down for 1 minute till golden. Flip and place kransky into one “hole” of each pretzel. Add cheese  into kransky “hole” and allow to melt. Crack egg into a small bowl and pour into one  “hole “ of the pretzel, allow to cook, covered  for 3-4 minutes, till eggs are cooked to your liking. Add spinach to pretzel and sprinkle with basil leaves, season with sea sat and cracked pepper and serve.

sizzle sub – make this a vego option and add sauteed red capsicum with pinch of paprika.

 sizzle tip-  flatten the pretzel with the back of an egg flip  to ensure all the pretzel is on the heat and gets golden brown.

 

eggs twisted style 4

This is an all in one breakfast , easy and simple ingredients with a soft egg yolk.

double chocolate cake

sizzleandswirl

Everyone
loves chocolate cake right ? well this one is a good one. Make the cakes the
night before your party or event and allow them to cool over a wire rack. When
you have layered the cakes, place them on the serving dish or cake stand ( this
does look impressive !) and ice the cake from there. This way you don’t have to
try and transfer the cake for the big unveil!

Any type of berries can be used in the cake – try strawberries and strawberry jam,
or cherries when they are in season,the list is endless, and only limited to
your imagination and of course availability.

Double Chocolate cake with blackberries

Prep time 30 mins, plus 1 hr to cool

cooking  time 1 hr

serves 10

100g dark chocolate, chopped

125g butter, chopped

1 cup caster sugar

3 eggs

1 tsp vanilla extract

1 cup self-raising flour

View original post 282 more words

eggs shakshuka style

I love a one pan dish, and these eggs shakshuka style don’t disappoint. Its the easy one pan dish that you can whip up in no time.Great on its own, or served with toasted sourdough.

There is a reason these eggs are so popular,they are quick, easy and tasty,try adding your own favourites to the tomato mixture, such as mixed herbs, ground coriander, spices, soft cheese such as ricotta or goats cheese. These eggs are also gluten free when you skip the toast or add your favourite gluten free bread. I like my eggs a little runny, but if you prefer them to be cooked a little more, simply leave on the low heat till cooked to your liking.

Cook these eggs in small shallow ceramic individual  dishes. Prepare up to the tomato stage on the stove and transfer the tomato, bacon and mushrooms into 2 oven proof dishes, make a well in the centre and crack an egg into each hole. Cook in a preheated oven at 180c for 10-12 minutes, or till cooked to your liking.  Try a little parmesan  cheese grated over the top to serve.

eggs shuskhuka

recipe, styling and snap by Sydney Food Stylist Jane Collins 

shakshuka style

prep time 10 minutes

cooking time 25 minutes

serves 4

 

2 Tbsp olive oil

4 rashers bacon, cut in half

100g small whole  mushrooms

1 small onion, finely chopped

1 clove garlic finely chopped

1x 400g can chopped tomatoes

1 tsp chilli powder

1 tsp  ground paprika

4 eggs

100g spinach leaves

2 green shallots ( the long green ones ), chopped

 

1 Heat oil in a large frypan to medium high heat, add bacon and mushrooms, and cook for 4-5 minutes turning often till golden brown.  Remove from pan and set aside on a plate, keep warm. Add onion and garlic and cook, stirring for 2-3 minutes till softened. Add tomatoes,  1/4 cup water chilli and paprika and stir to combine. Cook for 4-5 minutes till slightly thickened. Return mushrooms and bacon to the pan, and distribute evenly among the pan.

2 Make 4 holes in the tomato sauce, making sure that there is a piece or two of bacon and a couple of mushrooms in the same area. Crack each egg into a small bowl then tip into the holes. Reduce heat to low and cook for 7-8 minutes with a lid on till cooked through to your liking.

3 In the  last 2 minutes add spinach to the pan and cover the lid, allow to wilt. Sprinkle with shallots, season with sea salt & cracked pepper.  Serve with toast or on its own.

 

sizzle tip-  add more spice to this dish but adding fresh chillies to the tomato mixture.

sizzle sub– add some soft goats cheese to the mixture in the last two minutes with the spinach to gently heat through.

 

 

 

 

 

eggs phantom style

Turn simple into delicious eggs. These eggs are cooked in a soft pillowy bagel, with just the added touch of spinach and a sprinkle of sage.I love the ease of a one pan breakfast.These so called baked bagel eggs, cook over the stove with the frypan lid  on in just minutes. Its a one pan dish, as you don’t have to use the toaster.

Add anything you like really to the basic egg recipe- a sprinkle of chilli flakes, or sone hot fruit chunky will give this a little kick along. Serve with bacon and gratings of  with parmesan cheese.

Image 25-06-2016 at 7.57 AM

recipe, styling and snap by Sydney Food Stylist Jane Collins 

eggs phantom style

makes 4

prep tim 10 minutes

cooking time 10 minutes

 

2 bagels, split in half

1 Tbsp olive oil

50g spinach leaves

4 eggs

sage leaves to serve

sea salt & cracked pepper to serve

 

1 Remove the middles of the bagels, with a 5 cm cutter or pull out the soft bread with your fingers, set aside to cook or eat.

2 Heat a frypan to medium heat and cook bagel over the cut side for 2-3 minutes till golden, flip over, add spinach into holes and crack an egg  into each hole.

3 Place a lid on frypan and cook for 4-5 minutes or till cooked till your liking. Serve sprinkled with sage leaves and  sea salt, cracked black pepper.

 

Image 25-06-2016 at 7.57 AM

recipe, styling and snap by Sydney Food Stylist Jane Collins