Easy eggs all baked in the same pan… Love the simplicity of this dish. Using the pretzel as my base, I built the dish around the elements I like to eat with eggs. The fresh pretzel was the start and using simple ingredients all the flavours come together nicely to produce a well rounded dish. Add some spicy tomato chutney and this dish is complete.
Try it with bacon stuffed into the pretzel holes, or your favourite tomato salsa. Everything is neatly packaged into the pan fried pretzel.
recipe, styling and snap by Sydney Food stylist Jane Collins
Eggs twisted style
Prep time -10 minutes
Cooking time -20 minutes
2 Tbsp olive oil
1 kransky sausage, sliced
2 fresh pretzels
50g Jarlsberg cheese, sliced
sea salt & cracked pepper
baby basil leaves to serve
1 Heat half the oil in a large frypan, add kransky and cook for 3-4 minutes till golden. Place on a plate and set aside. Add spinach and cook for 1 minute till wilted. Set aside.
2 Heat remaining oil in same frypan and cook pretzels right side down for 1 minute till golden. Flip and place kransky into one “hole” of each pretzel. Add cheese into kransky “hole” and allow to melt. Crack egg into a small bowl and pour into one “hole “ of the pretzel, allow to cook, covered for 3-4 minutes, till eggs are cooked to your liking. Add spinach to pretzel and sprinkle with basil leaves, season with sea sat and cracked pepper and serve.
sizzle sub – make this a vego option and add sauteed red capsicum with pinch of paprika.
sizzle tip- flatten the pretzel with the back of an egg flip to ensure all the pretzel is on the heat and gets golden brown.
This is an all in one breakfast , easy and simple ingredients with a soft egg yolk.