recipe, styling and snap by Sydney food stylist Jane collins
When I first started to pursue my new career in food styling, I was helped and guided by an amazing photographer, he still helps and educates me today with tips, tricks and information about light,texture and form. I love working with him, experimenting with new ways to capture the light to make the food sing.Thanks Andre for always being willing to impart your knowledge and good vibes onto anyone who is willing to learn.
You can see Andres work here
Eggs Andre style
Prep time 10 minutes
Cooking time – 8 minutes
8 slices bread, toasted
2 Tbsp olive oil
1/2 bunch rocket leaves, chopped
8 oven roasted tomatoes ( see recipe below )
mayonnaise to drizzle ( optional )
1 Heat oil in a large frypan over medium heat. Crack 2 eggs into a small bowl and tip into frypan, repeat with 2 more eggs. Cook for 2 minutes, flip over and cook for 30 seconds, or till cooked to your liking. Repeat with remaining eggs.
2 Place toast on serving plate and add eggs to one piece of toast. Place rocket and tomatoes on other side of toast, drizzle with mayonnaise and cracked pepper. Close sandwich or eat as an open sandwich.
Oven roasted tomatoes
1 kg Roman tomatoes
2 cloves garlic, thinly sliced
2 thyme sprigs, leaves picked
1 Preheat oven to 170°C. Line a large oven tray with baking paper. Cut the tomatoes in half lengthways and place on prepared tray cut side up. Place a piece of garlic on each tomato, sprinkle with thyme leaves, season with salt and pepper.
2 Cook tomatoes for 20-25 minutes till softened and just starting to collapse.
Sizzle Storage– Tomatoes will keep in a covered container in the fridge for up to 1 week.
Sizzle Sub- use wholegrain or your favourite bread. Add herbs such as oregano, rosemary or basil to the tomatoes.