eggs Hunter style

Every two years my immediate family get away for the weekend and celebrate our birthdays.  We drive to a huge home, that will accommodate all my siblings and their various offspring, in the Hunter Valley and bring all the necessities to last for the weekend. Eggs are always a favourite at breakfast time and this egg post is dedicated to the Hunter Valley- a wine region in NSW Australia.  These eggs will fill you up for a day of wine tasting and gallivanting around the picturesque country side. I love the tamari addition , a gluten free soy sauce – my mother is gluten free and has been long before it was a popular! So just drop the bread on this to make it gluten free.eggs hunter style 4

recipe styling and snap by Sydney Food Stylist Jane Collins 

 

Eggs Hunter Style

Prep time 20 minutes

Cooking time 20 mins

Serves 4

 

¼ cup olive oil

4 field mushrooms

2 Tbsp tamari

1Tbsp Sesame seeds

4 Brussel sprouts, leaves  separated

4 slices ciabatta bread

4 eggs

1 red chilli, seeds removed finely chopped

 

 

 

1 Heat 2 tablespoons of the oil a large frypan over medium heat, add mushrooms and cook for 4-5 minutes, turning till golden brown and softened, drizzle in the tamari and sesame seeds and toss to coat. Set aside in a warm plate.

2Wipe pan clean with paper towel and  heat till medium high add 1 tablespoon oil, brussel leaves and  toss for 30 -1  minute . Set aside with mushrooms and keep warm.

3 Toast bread slices and heat a non stick frypan to pan to medium. Drizzle with remaining oil and fry eggs for 2-3 minutes or till your liking.

4 Place egg on top of toast and serve with mushrooms, brussel sprout leaves, drizzle with sauce, and chilli.

 

 

 

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