eggs em style

Ever had an egg in a bagel? These little beauties are delicious! The crisp outside of the bagel, and the egg slowly cooked inside. With an added boost of healthy kale, sesame and chilli flakes, it really packs a punch.

Eggs Em style are for a beautiful friend whose 40th Birthday it is over the weekend, I think she will need these today ! We live in a really old house and its on a bit of a lean… the eggs in my frypan never really cook on a level playing field. See how the whites run straight out and over the top of the bagel… I love these little things that make my eggs unique . Try them and see what you think.

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 recipes, styling and snap by Sydney food stylist Jane Collins

Eggs em style 

Prep time 5 mins

Cooking time 10 mins

Makes 4

4 bagels

2 Tbsps olive oil 

8 eggs

2 cups kale, picked 

 1 tsp Sesame seeds 

 1 tsp Chilli flakes 

1 Cut bagels in half horizontally. Using a 5 cm  round cutter cut out the centre of bagel, leaving a 5 mm edge. ( the size will depend on how big your bagels are ) 

2 Heat half oil in a large fry pan over medium heat, cook bagels& bagel circles  for 1-2 minutes till golden brown. Flip over and crack an egg into each hole. 

3 Reduce heat to medium low and cook with a lid on for 6 minutes, or till eggs are  done to your liking . 

4 Remove  bagel eggs & circles from  pan and keep warm . Increase heat, heat remaining oil.  Add kale and cook for 1-2minutes till wilted. Sprinkle with sesame seeds and chilli flakes. Serve with bagels.

Sizzle tip- cover the eggs with a lid, they will cook quicker. The bagels are quite thick , so the eggs take a little time to cook through .

Sizzle swap – use spinach instead of kale and add some cherry tomatoes. 

Swap the sesame seeds for roasted cashews ! 

The bagel circles are the middles that you cut out of the bagel, cook these up, they  go nice and crispy.

eggs em style

crispy chicken wings

IMG_0272What’s your favourite kitchen appliance? Mine is the oven… its literally does all the cooking for you, heat it up, pop in the dish and roast, bake, slow cook or braise away.  This is the simplest chicken wing dish ever, 4 ingredients including the chicken!  The skin goes all crispy and there is nothing to overpower the chicken deliciousness…  serve it with a simple salad, or some steamed greens and rice, and you have an easy mid week meal, or canapé for Friday night drinks. The chicken wing consists of three parts , the drumette, the winglette  or flats and the tip. Usually I  chop the tips off when roasting chicken wings, and save them wrapped in plastic in the freezer for stocks or to enhance my sauces or soups.But if you love the crunchy crisp tips then leave them on while roasting. Whats your favourite piece of the chicken?I love the flats especially cooked this way, as they are so crisp and crunchy, and you get lots of chicken skin.

 

Easy crispy chicken wings

 

Prep time 5 minutes

Cooking time- 45-50 minutes

Serves 4

 

 

1 kg chicken wings

1 Tbsp olive oil

2 tsps sea salt

1 tsp ground black pepper

 

 

1 Preheat oven to 180c. Line an oven tray with baking paper. Cut the wings into two, between the drumette and the winglette. Use a small sharp knife and cut each wing into two pieces.

2 Place into a bowl and drizzle in oil, sprinkle over sea salt and pepper, and massage the seasonings into the skin till all coated.

3 Lay out on the tray in a single layer and roast for 44-50 minutes till golden brown and skin is crisp.Turn once during cooking.

 sizzle tip-  these chicken wings go with almost anything try them with my tomato concasse which is also perfect with home made sausages rolls.  To ensure the skin is crispy on all sides, don’t overcrowd the tray, lay flat in a single layer, and turn once during cooking.

 

 

 

 

 

 

 

eggs rocky style

Bacon and eggs are a favourite the world over, and there are an unlimited number of ways to serve them.Eggs have lots of ‘friends ‘and go with almost anything, they are a versatile ingredients and a superfood ,  can be cooked so many different ways, the perfect hit of protein encased in their own special packaging. I always use free range eggs, as they have the most delicious flavour and you get what you pay for. My tip is to buy the best eggs you can afford, think about where your eggs come from and how the hens are treated. I am very fortunate that I  have a friend who keeps me in good supply. Recently she added a new pet to her menagerie of animals-a mini pig called Rocky. Also included are  hens, stick insects and a beloved dog. She is a foodie also and loves receiving leftover testing foods or meals from my shoot days. Her mini pig is a pet and won’t be eaten, I wanted to  name this style of eggs after rocky. These are also her hens eggs used in this post.

 

eggs rocky style 3

recipe, styling and snap by Sydney Food Stylist Jane Collins

eggs rocky style

serves 4

prep time 20 minutes

cooking time 30 minutes

 

 

2 large potatoes approx. 600g, grated

50g butter, melted

1 green shallot (the long ones), finely chopped

sea salt & cracked black pepper

2 Tbsps olive oil

4-6 rashers bacon

8 eggs

50g rocket (arugula leaves)

1/4 cup grated Parmesan cheese

BBQ sauce to drizzle

 

 

1 In a medium bowl combine the grated potato with butter and shallot. Season with salt & pepper. Heat half the oil a large non stick frypan to medium high heat. Divide mixture into 4 and shape into patties. Place into pan and cook for 5-6 minutes on each side, reduce heat to medium and cook for a further 5 minutes till golden and cooked through. Set aside. See sizzle tip .

2 Wipe pan clean with a paper towel and cook bacon for 5 minutes till golden and how you like it. ( a little longer for crispy bacon) set aside.

3 In the same pan, wipe clean and heat remaining oil. Cook eggs in batches for 3-4 minutes or till cooked to your liking.

4 Place potato cakes on a serving plate and top with rocket leaves, add bacon and eggs. Sprinkle with Parmesan cheese, sea salt & cracked pepper. Drizzle with BBQ to serve.

 

Sizzle tip-  Heat the oven to 150c and line a tray with baking appear. Keep the cooked potato cakes, and bacon warm while you cook the eggs.

Sizzle sub-  sub the bacon out with some smoked salmon, or roasted tomatoes. Ditch the bbq sauce though if you sub with salmon, and add some natural yoghurt instead.

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eggs rocky style

 

 

 

 

 

 

eggs sydney style

You want easy eggs? Nothing is simpler than an omelette topped with your favourite bits. There is three easy steps to making the perfect omelette. Firstly start with fresh eggs, the ones I am using are from my friends hens,  you can tell by the gorgeous yellow colour.Then crack  & stir….  the toppings are an endless list of whats available in your fridge, something that is fresh and light usually does the trick,I like to drizzle with something sweet, or Hot !

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recipe, snap and styling by Sydney Food Stylist  Jane Collins 

eggs sydney style

 

makes 1

prep time 5 minutes

cooking time 3 minutes

 

1 /2 Tbsp olive oil

3 eggs

1 cup spinach leaves

1 roma tomato, sliced

1 /2 tsp paprika

1 Tbsp Parmesan  cheese

chopped pastry to serve

Kecap manis to serve

 

1 Heat  oil a large non stick frypan to medium high heat. Crack eggs into a medium bowl and whisk lightly with a fork. Tip into hot pan and allow to cook for 10-15 seconds.

2Using a spatula, move the eggs slowly around the pan, in one or two movements only. Allow to cook, for 30 seconds to 1 minute spending on how your like your eggs. Remove from pan.

3 Place onto serving plate, season with sea salt and cracked black pepper, top with spinach, tomatoes, sprinkle of paprika, Parmesan, parsley  and a drizzle of Kecap manis.

 

sizzle tip-   I like to season my eggs after they are cooked, and I usually don’t add any cream or milk. I like the salt & pepper to sit “on top” of the omelette , so you can really taste it. Its about layering the dish, so you can taste all the flavours, eggs, seasoning, toppings and a final texture of the leaves, and sweetness from the sauce.

sizzle subs- the list of toppings is endless… this is my favourite simple combo. I also like to add a bit of crunch, so a seed of some sort is always tasty, Try dukka, roasted peptias  and a chilli kick is never wrong ! either in the form of a sauce or a dried chilli flake.  Try  blanched and sliced asparagus and a really rich  brie or blue cheese slices. Panfried chorizo sausage is always a good choice. Herbs can really change a dish, add chives for that mild oniony flavour and coriander for a crisp, sharp bite.

 

 

 

 

 

 

 

 

eggs margaret style

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recipe, styling a snap by Sydney Food stylist Jane Collins

 

This Sunday its mother day here is Oz, and my mum is- in one word amazing. She can love all of us the same way, but in different tones and flavours… But in the end we all get that same warm fuzzy feeling when she soothes us, guides us, and supports our many endeavours.These eggs are also gluten free, as mum is a coeliac, and has been for years. Family dinners and get togethers are made up of many a gluten free option and I love that can develop an egg dish that is totally catered to her needs. This is made with love and comes from my heart.FullSizeRender (5)

 

eggs Margaret style

prep time 15 minutes

cooking time 30 minutes

makes 6

 

 

500g sweet potato, peeled grated

7 eggs

2 cloves garlic, chopped

1 green shallot(the long ones ), chopped

1 Tbsp chopped oregano, plus extra leaves to serve

sea salt and pepper

1/2 Tbsp coconut oil

extra virgin olive oil to drizzle

1 Preheat oven to 180°c, 160°c fan forced. Spray a 6 hole 1/3 cup capacity muffin tin with cooking oil.

2 In medium bowl combine sweet potato, 1 egg, garlic, shallot, oregano, and season well with salt and pepper.

3 Heat coconut oil in a large non stick frypan over high heat, add sweet potato mixture, and stir for 2-3 minutes till softened. Cool for 5 minutes.

4  Spray 6 holes with cooking oil spray and fill evenly with 1/4 cup of sweet potato mixture, pressing firmly around the edges, and the base. Bake for 15 minutes till golden.

5 Crack an egg into each sweet potato case and return to the oven for 8-10 minutes till whites are cooked and yolks are still soft. Sprinkle with extra oregano leaves, drizzle with a little extra virgin olive oil, sprinkle with sea salt & cracked pepper and serve. These are great as a lunch box snack too !

 

sizzle tip- If you like the yolks cooked a little more, leave in for a few more minutes.

sizzle sub – substitute the coconut  oil with olive oil or butter. Use any herbs you wish, add a teaspoon of  chopped chilli if you like some heat, serve with  natural yoghurt  and a sprinkle of cracked pepper. Drizzle with a little extra virgin olive oil and extra oregano leaves.

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