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
8 slices sour dough bread
2-3 Tbsp olive oil
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.