The humble egg in a hole and on white bread….Teamed with quickly sautéed spinach, my home made chilli jam, shavings of Parmesan cheese and delicate micro sorrel…..Saturday morning eggs…
We dont usually have white bread in our house, but growing up we did.. it was that soft sandwich loaf that was all bouncy and tasted so good with butter ( real butter ) and Vegemite, or butter and fresh sliced tomatoes with salt & pepper, brings back childhood memories of eating on the front step of our family home. My parents are still at that family home and now my kids eat on that front step !We buy multi grain, or wholemeal, sour dough, and beautifully baked long baguettes from our local bakery now a days, I love the variety that is on offer now. Nice to reminisce though and indulge in a little white bread for a change. This can be made on any sliced bread sub in your favourite.
Eggs Saturday style-
Prep time 10 minutes
Cooking time 5-8 minutes
2 Tbsp olive oil
4 slices white bread ( or substitute your fav)
100g spinach leaves
Chilli Jam to serve see below for recipe
Parmesan cheese shavings to serve
Micro sorrel to serve
1 Heat a large non stick frypan to medium high heat and drizzle in half the olive oil.Cut out a heart shape with a cutter that fits neatly inside your bread slice.
2 Cook 2 pieces of the bread and the cut out “hearts ” for 1 minute, till lightly golden brown, turn and crack egg into each hole, turn the two”hearts”. Reduce heat to medium low and cook for 1-2 minutes with a lid on or until done to your liking. Repeat with remaining bread slices, hearts and eggs.
3 Add remaining oil and sauté spinach from 1 minute till wilted.Serve eggs with spinach, chilli jam, shaved Parmesan and micro sorrel.
Recipe, styling and snap by Sydney food stylist Jane Collins
Makes 3 cups
Prep time 10 minutes
Cooking time 1 hour
4 large red capsicums, flesh removed
1 onion, chopped
2 small hot chillies, seeds as well,extra if you like it hot
1 1/2 cups caster sugar
1/2 cup white vinegar
2 Tbsp tamarind paste
1 cup water
1 Place capsicums, onion, chillies into the bowl of a food processor and blitz till smooth.
2 Tip capsicum mix into a large saucepan with sugar, vinegar, tamarind paste and water.
3 Cook for 45- minutes to 1 hour, till the jams sets and has thickened.
4 Store in sealed sterilized air tight jars with lids in the refrigerator, jam will keep for up to 3 weeks.
sizzle tip- to sterilize jars, simply put them through the dishwater and allow to dry. If you don′t have a dish washer ( like me )- place the jars and lids in a large pot and cover with water, cook over high heat till simmering for about 5 minutes, carefully remove with tongs and place upside down on a wire rack in an oven that has been pre heated to 150°c for 5 minutes to dry out completely fill as directed.
sizzle tip – Tamarind paste is the concentrate from the fruit of the tamarind tree. You can buy it in concentrate form or as the fruit with the seeds in a block.If you buy the block you need to re constitute it to use, I find this is the best flavour, although the concentrate is more convenient. You can purchase tamarind paste from Asian grocery stores or gourmet food suppliers. It has a sour flavour and adds another layer of complexity to Asian inspired dishes. Great in sweet and sour dishes.