Double fried eggs party style

double style eggs pastry style 2

photo, recipe and styling by  Sydney food stylist Jane Collins 

My Twin girls turned 8 this weekend and this egg post was a simple doubled fried egg in their honour. We also had a party to plan and cook for so breakfast this Saturday morning was always going to be a quick one. Hence the egg post, simple, and delicious though, sometimes the less you do the more tasty it is.  The girls Ruby and Jess also named this egg post.

double fried eggs party style 

prep 10 minutes

cooking time 10 minutes

serves 4


8 slices sour dough bread

2-3 Tbsp olive oil

8 eggs

Butter for toast

1/2 cup grated Parmesan  cheese

sea salt & cracked pepper

extra virgin olive oil to drizzle

1 punnet sorrel micro herbs

chilli sauce if desired


1 Toast sour dough. Heat  half the oil in  a large non stick frypan over medium heat, crack eggs into a small bowl then carefully transfer  together into the fry pan. Cook for 2-3 minutes depending on how you like your eggs.  I find it easier of you are cooking for 4 people to cook 2 serves at a time,it depends on the size of your pan . Repeat if cooking more eggs. I flipped these eggs for just 3 seconds to sear the yolks, but not too long as we like them runny. Cook for longer of you like harder egg yolks.

2 Butter sour dough if desired and place  two eggs onto top of  2 pieces of toast, top with grated Parmesan cheese, sea salt, cracked pepper and snipped micro herbs. Drizzle with extra virgin olive oil , and chilli sauce if desired.


 sizzle tip-  if you are cooking for one or two, a  couple of small little  non stick egg pans are a good way of controlling the eggs to cook them just how you like them, you may need to turn the heat down to medium low, just to gently cook the eggs.




lamington balls

hero lamington

Yesterday was my 8 year olds twins birthday.. ..

They requested chocolate cake, so I made two ! There was a party of 18 8 year olds and we played all the old fashioned games, pin the tail on the tiger ( cause they didn’t want a donkey ! )  musical chairs, musical statues, pass the parcel and Limbo !The girls  did all the preparation with my parents, and my dad even drew the tiger, for pin the tail on the tiger. Mum made the bunting, and the chocolate crackles..

We had quite a bit of chocolate cake left, and since Australia day falls tomorrow, ( and lamingtons are ever poplar on this day ) I thought we could use up the chocolate cake and make lamington balls… success! They are great and so easy, just takes 20 minutes. Remember when you used to roll up the white bread and  eat it?( oh maybe that was just me),well the rolling of the chocolate cake reminded me of this.

Give it a go  when you have some left over cake ( although I am not sure those words go together…)



Lamington balls-

prep time 20 minutes

makes 20



1 cup icing sugar

1 1/2 Tbsp cocoa powder

1 Tsp butter

1-2 Tbsp hot water

400g chocolate cake

1-2 cups desiccated coconut


1  In a medium bowl combine icing sugar with cocoa and  butter. Stir in enough hot water till smooth.  Break off 1-2 tablespoons of cake and roll into balls, about the size of a walnut.

2 Dip each ball into the chocolate icing, one at a time,  letting the excess drain off on a fork.  roll in coconut till covered.

3 Refrigerate or eat as it. Store any uneaten balls, in an air tight covered container  in the fridge,  for a couple of days.

lamington finished


sizzle tip-  use any left over cake- it helps if the cake is moist to be gin with, as it needs to be to roll, if you are having trouble rolling the cake, drip a couple of drops of hot water into cake and continue till the mixture comes together. I would have loved to have squeezed in some whipped cream and jam to make a true lamington style… I will have to get onto testing this.




eggs orange style

eggs orange style hero

recipe, styling  and photo by Sydney Food Stylist Jane Collins 



Eggs Orange style

Prep time 15 minutes

Cooking time 10 minutes

Serves 2


8 slices soy linseed bread, toasted

1 Tbsp olive oil

200g haloumi cheese

1 Tbsp plain flour

8 eggs

½ cup parsley leaves, picked

Sweet chilli sauce to serve

Mint sprigs to serve



1 Toast breads slices.

2 Heat oil a large non stick frypan to medium high heat. Lightly dust the haloumi with flour to coat.  Cook for 2 minutes each side till golden brown, remove and set aside on a plate. Cut into pieces. Crack eggs into a bowl and scrambled lightly with a fork. Tip eggs into pan and allow to cook gently for 30 seconds.  Drag a soft spatula through the eggs, turning them over slowly and gently till the eggs are almost set. Remove from pan.

3 Top toasts with parsley leaves, eggs, a piece of haloumi, drizzle of sweet chilli sauce, cracked pepper and mint sprigs.  Drizzle with some extra virgin olive oil if desired.





Some of my favourite condiments

Test Jane 114700

 Photography by Sydney food photographer Omid

 Recipe and styling by Sydney Food stylist Jane Collins 

  Growing up in  our household we had  plain dinners and I always wondered where the sauces were on my dinner plate ?  We had simple meals and I often missed the deliciousness of mopping up a sauce at the end of a meal with a thick sliced of crusty bread. As I developed a love of cooking and eventually moved into training as a chef , I found that the sauces were the most important part of the meal for me.  I was once told by my head chef that the Protein  was just the carrier for the sauce. I loved that and I still believe that to this day. Even something as simple as having mayonnaise on a sandwich with a hint of chilli jam will do the trick.  Here are a few that have stuck with me both for flavour and ease of cooking.

These are my three go to condiments, they go with almost everything and anything.

Tomato concasee ( front right ) 

1 kg  tomatoes (really ripe ones in season are the best for this sauce )

1/3 cup extra virgin olive oil

1 small onion, chopped finely

1 garlic clove, crushed

1 Tbsp red wine vinegar

2 sprigs thyme

1 Heat a small saucepan to medium high heat and add  1 tablespoon of the olive oil, cook onions for 2 minutes, add garlic and cook for 1 minute. Add tomatoes, red wine vinegar and remaining olive oil and thyme leaves. Simmer on low heat for 10-12 minutes till reduced. Season with salt & pepper to taste.

 Chilli jam ( back left and right ) 

Makes approx – 1 litre

Prep time -10 minutes

cooking time-   1 hour 20 minutes

4 large red capsicums, seeds and membrane removed

1 brown onion, roughly chopped

2 small red chillies

½ cup white vinegar

¼ cup malt vinegar

1 ¾ cups white sugar

2 tsp sea salt

1 Place red capsicums, onion and chillies in the bowl of a food processor, process in short bursts till smooth.

2 Place into a medium saucepan over medium high heat with 1 cup water, and both vinegars.

3 Cook for 15-20 minutes, add sugar, sea salt and reduce heat and simmer for an hour, till sauce is thick and syrupy.

 sizzle tip– great on chicken , fish and even on a ham sandwich



Peach apple and maple chutney  ( front left ) 

Prep time 15 minutes

Cooking time – 25 minutes

Makes about 2 cups


400g red apples approx 2, chopped

1/4cup low gi cane sugar

1/4 cup maple syrup

1star anise

1 stick rosemary

500g fresh peaches, chopped

1 lime, juiced




1 Place apples, sugar, maple, star anise and rosemary with  1/4 cup water  into a medium saucepan over medium heat simmer for 10-15 minutes till soft .

2 Add peaches reduce heat to low and simmer for another 10 minutes. Cool completely, add lime juice. Cool completely before spooning into sterilised jars.

 sizzle tip-  serve with roast pork, or chicken.

Eggs Jessie style



These eggs are just how my children eat eggs, so when we asked a friend of theirs what eggs he would like for his birthday breakfast he said soft boiled. I added the prosciutto toast and the rocket and the adults loved them too! Every weekend I cook eggs a different “style”. These were Jessie style for the little friend whose birthday it was.

eggs jessie style

Eggs Jessie style


Serves 2

Prep time – 20 minutes

Cooking time- 15 minutes



2 thick slices sourdough bread

100g prosciutto thinly sliced

1 Tbsp extra virgin olive oil

Cracked black pepper

4x 70g ( large ) eggs

50g rocket leaves


1 Preheat the oven to 180°c. Line a tray with baking paper. Cut each sourdough bread slice into 4 even soldiers.  Wrap a piece of prosciutto around each slice and lay onto tray. Drizzle with a little extra virgin olive oil, Season with cracked pepper. Bake for 10-12 minutes till golden brown and crisp, you may need to turn once during cooking.

proscuitto toasts

2 Meanwhile place eggs gently into a medium saucepan and just cover with water bring to the boil over medium high heat. Reduce heat as soon as it starts to boil, to a gentle simmer. Cook for 3 minutes, spoon out gently from the hot water and into a small tea cup or egg cup. Cut the tops of and season with cracked black pepper. Serve with the prosciutto toasts and some rocket leaves.

 Sizzle tipto get eggs soft boiled, and just the way you like them, can be tricky; you may have to have a few goes at it to adjust to your stove, the heat, and how big your eggs are.  Start with just 4 eggs in a medium sized pan and just cover with water. The eggs will continue to cook after you take them out of the boiling water, so if they are not cooked enough simply pop the tops back on and leave in the egg cups to continue cooking. Soon you will get the hang of it and enjoying delicious soft boiled eggs.

jessie style 2

eggs hollywood style

take 2 hollywood eggs

recipe, styling & snap sydney food stylist  Jane Collins


 eggs hollywood style 


Serves 4

Prep time 20 minutes

Cooking time 20 minutes

4 croissants, spilt and toasted

1 Tbsp white vinegar

8 eggs

2 tsps  extra virgin olive oil, plus extra to drizzle

1 bunch English spinach,  trimmed and washed

100g smoked salmon

2 shallots, shredded

1 lemon, quartered


1 Split croissants in half and toast. ( you may need to turn the toast setting to low, as the croissants burn easily )

2 Heat water in a shallow frypan or saucepan, add vinegar and bring to the boil. Reduce heat to a simmer (medium heat). Crack each egg one at a time into a small bowl, tip the eggs into the simmering water and give a little swirl to bring the whites back together.  Cook 4 eggs at a time for 1-2 minutes depending on how you like your eggs. Making sure the water is simmering at all times, not too fast, just a gentle simmer.  Gently lift the eggs out of the water to test if cooked. If soft when poked, then they are running inside.  Place on a plate lined with paper towel to drain off some of the water, repeat with remaining eggs.

3 Heat  olive oil  in a non stick frypan  over medium high heat and add washed spinach, cook for 30 seconds to 1 minutes till wilted. Divide evenly between croissants. Top with smoked salmon, eggs and cracked pepper.

4  Sprinkle with shallots and squeeze over lemon juice and drizzle with extra olive oil.

chicken & roasted almond sandwiches

sandwhiches & salads  AM 170

These are the sandwiches that I get asked to bring to a party or BBQ… and they always go down a treat . Yes they are on white bread, you could choose any bread you like, but to me white bread and real butter and the perfect roast chook is just such a wonderful combination. I think it takes me back to my childhood. So these are really simple and sometimes if we have had a big day and don’t feel like cooking, its a BBQ chicken from the chicken shop, and all chopped up with our favourite mayonnaise and some chives, salt & pepper, slap it between two pieces of bread and you are satisfied.I first tasted these delicious sandwiches from a friend of mine who brought them to my baby shower nearly 8 years ago. They have been on my rotating  list of go-tos ever since. The roasted almond slivers are my favourite crunch.

Use left over  roast chicken, or  I also poach 2 chicken breasts and shred the meat while its still warm, toss it in the mayonnaise and season.

Of course you can use any bread you like, I make these for my mum who is Gluten free on gluten free bread, they also make great open snacks on rice cakes or crackers.

sandwhiches & salads  AM 035

kaffir lime roast chicken

 Photography by Andre Martin 

 recipe and styling by Sydney Food stylist Jane Collins 

 Chicken and roasted almond sandwiches

Prep time – 10 minutes

cooking time 15 minutes

Serves 8



2 chicken breasts  from a roast chicken ( I leave the skin on )   kaffir lime roast chicken

1/4 cup mayonnaise I  use kewpie mayonnaise 

2 Tbsp slivered almonds, roasted

2 Tbsp chopped chives

sea salt & cracked black pepper

1 loaf  thick sliced white bread ( or sliced bread of your choice )

butter for spreading

1 Cut or shred the chicken breast into small pieces. Combine in a medium bowl with mayonnaise, almonds and chives, season with salt and pepper.

2 Butter each  slice  of bread and top with a few spoonfuls of the chicken mixture. Top with a bread slice and cut off the crusts.  Cut into strips.

3 Place onto a platter and serve.

Sizzle tip– Place the almonds on a tray lined with baking paper and Roast the almonds in a moderate ( 180 c°) oven for 10-12 minutes till lightly golden. Allow to cool and place into chicken mixture. You can roast a few almonds at a time, and just use the required amount. Place the unused almonds into an air tight container for  up to a couple of weeks.