eggs hip hop style

I am loving my legumes at the moment, and that green pea colour is so vibrant! We have a hip hop dance concert on tonight so my girls wanted to name these eggs after the concert. I used hash browns instead of bread today, and my home made sweet chilli sauce. To add to the hip hop style I used cracked white pepper instead of  black pepper for a milder, sweeter flavour.

Some recipes call for vinegar with poaching eggs, its really up to you,if the eggs are really fresh I find that you don’t need the vinegar and if you use too much it alters the taste. But it may help you master it, so give it a go with a splash of vinegar. It takes practise to master the art of poaching eggs, and everyone likes them a different way, but they are so versatile and can be eaten for breakfast lunch or dinner , so get poaching….


Recipe and styling by Sydney Food stylist Jane Collins

eggs hip hop style

eggs hip hop style

prep time 20 minutes

cooking time 20 minutes

serves 4


8 frozen hash browns

1 cup frozen peas, thawed

8 eggs

Sweet chilli sauce to serve

Cracked white pepper

Micro sorrel leaves to garnish


1 Preheat oven to 180c. Line a tray with baking paper and cook hash browns for 10-15 minutes till golden and cooked through. In a microwave safe bowl or on the stove top, heat the peas till hot with a splash of water. Blitz with a hand blender, till nearly smooth, leaving some peas whole. Set aside.

2 Bring a medium pot of water to the boil. Reduce heat to a simmer, so that the water is gently simmering, not too hard or the eggs with break. You will need to cook the eggs, 2-4 at a time; I find this is best for getting the eggs just how you like them. Dont try and cook all 8 eggs at once, its too crowed for the pan.

3 Crack the eggs one at a time into a small bowl, drop into the simmering water and give the water a little swirl. Repeat with one more egg.  Cook for about 1-2 minutes depending on how you like them.   Use a slotted spoon ( the one with the holes in it to remove the eggs from the water ) Place on a plate lined with paper towel, and cook the remaining eggs.

4 To serve place the hash brown on a serving plate, top with a spoonful of the pea mixture, the poached egg, drizzle with sweet chilli sauce, cracked pepper and micro sorrel.


sweet chilli sauce

1 red onion, sliced

1 long red chilli, sliced

½ cup vinegar

1 cup water

Coriander roots


1 In a small saucepan, combine onion, red chilli, vinegar, water, coriander roots  and bring to the boil.

2 Reduce heat and simmer for 10-12 minutes till sauce is slightly thickened. Strain, and seal in a screw top jar.




Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s