eggs sunny style

Shell some broad beans, top and tail some sugar snap peas and poach an egg for this wholesome sunny style eggs. Simple is best and the bean, pea combo with a simple poached egg, works perfectly with the fresh vietnamese mint. Fresh beans and wholegrain toast make me feel good.Even the colour of the fresh peas and beans are so vibrant they seem to pop!  I needed some vietnamese mint for a recipe recently and the markets didn’t have any, so I called on a friend who had mentioned he had it growing. I popped round and grabbed a stash. After using it, I kept the leftover sprigs in a glass of water till the roots started to sprout.. about a week or so, then I planted it in the garden, its coming along nicely and hopefully I will have my own thriving plant.

eggs sunny style 2

recipe, styling and snap Sydney food stylist Jane Collins 

eggs sunny style

 

Prep time 20 minutes

Cooking time 10 minutes

Makes  4

1 Tbsp  extra virgin olive oil, plus extra to drizzle

1 small onion, sliced

1 zucchini, finely sliced

1 cup sugar snap peas, trimmed

1 cup frozen broad beans, shelled see sizzle tip 

½ cup picked Vietnamese mint leaves

4 slices wholegrain bread

4 eggs

chilli sauce to serve

 

 

 

1 Heat oil in a large frypan over medium high heat, add onion and cook, stirring occasionally for 1-2 minutes. Add zucchini and cook for another minute.Season with sea salt and cracked black pepper. Stir in sugar snaps and broad beans and toss together for 1 minute till bright green and crisp.Remove from heat,add mint leaves. Toast bread slices.

2 Heat a medium saucepan half filled with water over high heat, till water begins to boil, reduce heat to medium high. Crack the eggs into a small bowl and, one by one while the water is simmering NOT boiling, tip 2 eggs in.  You can swirl if you like, but not too hard to bust up the eggs. Cook for 1-2 minutes till the white is firm, but the yolk is still soft. Remove with a slotted spoon. Repeat with remaining eggs.

3 Top toast with bean mixture and place a poached egg on each. Drizzle with extra olive oil, sea salt and cracked pepper and chilli sauce if desired.

 

 

Sizzle tip- The freshest eggs work the best for poaching.You can buy broad beans in the supermarket  freezer, thaw for 10-15  minutes or place in a bowl filled with water to make it easier to peel. The beans will be bright green inside. Discard shells.

 Sizzle sub- Vietnamese mint is such a fresh unique taste, adding an aniseed flavour to dishes.  Use basil leaves or your favourite herb if Vietnamese mint is not available.

eggs pizza style

Who doesn’t like pizza? This easy pizza recipe is a cinch to make. It takes a little while to prove, but all good things take time, so while its proving, busy yourself making the fresh tomato sauce and you will have home made pizzas in no time, fresh from the oven and all your favour toppings.

eggs pizza style 2

recipe, styling and snap by Sydney food stylist Jane Collins 

I make the dough and portion it up into quarters, place each into a plastic bag or wrapped in plastic wrap. So you can just make a pizza for one or two. Place in the fridge for a couple of days or freeze for an easy pizza breakfast.

I have tried this with the eggs baked onto the pizza, but I quite like my eggs runny and prefer it when I fry them off and pop them on top, that way I can control how the eggs are cooked, they tend to cook a bit uneven in the oven ( or maybe thats just my ancient trusty oven ! ) If you like the eggs a little more cooked bake them  with the bacon and mozzarella, them add cheese to melt and toppings.

 

 

 

Eggs pizza style

Makes 4 pizzas

prep time 20 min plus 1 hr toprove

Cooking time 35 minutes

 

1 x 7g sachet yeast

1 tsp caster sugar

½-¾ cup warm water

2 Tbsp extra virgin olive oil

1 tsp sea salt

2 ½ cups plain flour, plus extra for rolling

200g streaky bacon

100g sliced salami

200g fresh mozzarella cheese, broken into pieces

1 Tbsp olive oil

12 eggs

50g rocket leaves, chopped to serve

chilli flakes to serve

 

Tomato sauce

2 Tbsps extra virgin olive oil

1 onion, chopped finely

1 clove garlic, crushed

1 kg tomatoes, finely chopped

1 Tbsp tomato paste

sea salt and cracked black pepper

 

1 Combine yeast, sugar, water, oil and salt in a jug. Place flour into a large bowl and make a well in the center. Pour in enough water to make soft dough. Knead for 4-5 minutes till smooth and elastic. Set aside for 45 minutes -1 hour till dough has doubled in size.

2 While the dough is proving make the tomato sauce.

3  To make the tomato sauce- Heat oil a medium saucepan to medium high heat, cook onion for 2 minutes, add garlic and cook for 1 minute. Add tomatoes and tomato paste, stir to combine. Simmer on low heat for 15-20 minutes till thickened slightly and reduced. Season with salt & pepper to taste.

4 Heat a frypan to medium high heat and cook bacon rashers and salami for 2-3 minutes each side, or till slightly golden. Transfer to a plate lined with baking paper.

5 Preheat oven to 240c or 220c fan forced.  Lightly dust a clean work surface with flour, divide dough into 4 pieces and roll out each piece till 5 mm thick, any shape you like.  Line 4 pizza trays with baking paper and dust with a little flour. Place pizza onto prepared trays. Spread each base with 1/4- 1/2  cup of tomato sauce. Cook in two batches for 8 minutes till base is golden.

6 Place bacon, salami and mozzarella onto pizzas and return to the oven for 2-3 minutes or till cheese has melted slightly. Heat oil in a large frypan over medium heat and cook eggs for 3-4 minutes, in two batches or till cooked to your liking. Top pizza with rocket leaves, eggs, and drizzle with extra virgin olive oil, and a sprinkle of chilli flakes.

 eggs pizza style

 

 

Sizzle Sub– if you are short on time, use a flat bread and bake for just 5 minutes to crisper up the base, add toppings and eggs as directed.

 

 

eggs twisted style

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.

eggs twisted style 2

recipe, styling and snap by Sydney Food stylist Jane Collins

Eggs  twisted style

Serves 2

Prep time -10 minutes

Cooking time -20 minutes

 

2 Tbsp olive oil

1 kransky sausage, sliced

50g spinach

2 fresh pretzels

50g Jarlsberg cheese, sliced

2 eggs

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.

 

eggs twisted style 4

This is an all in one breakfast , easy and simple ingredients with a soft egg yolk.

eggs phantom style

Turn simple into delicious eggs. These eggs are cooked in a soft pillowy bagel, with just the added touch of spinach and a sprinkle of sage.I love the ease of a one pan breakfast.These so called baked bagel eggs, cook over the stove with the frypan lid  on in just minutes. Its a one pan dish, as you don’t have to use the toaster.

Add anything you like really to the basic egg recipe- a sprinkle of chilli flakes, or sone hot fruit chunky will give this a little kick along. Serve with bacon and gratings of  with parmesan cheese.

Image 25-06-2016 at 7.57 AM

recipe, styling and snap by Sydney Food Stylist Jane Collins 

eggs phantom style

makes 4

prep tim 10 minutes

cooking time 10 minutes

 

2 bagels, split in half

1 Tbsp olive oil

50g spinach leaves

4 eggs

sage leaves to serve

sea salt & cracked pepper to serve

 

1 Remove the middles of the bagels, with a 5 cm cutter or pull out the soft bread with your fingers, set aside to cook or eat.

2 Heat a frypan to medium heat and cook bagel over the cut side for 2-3 minutes till golden, flip over, add spinach into holes and crack an egg  into each hole.

3 Place a lid on frypan and cook for 4-5 minutes or till cooked till your liking. Serve sprinkled with sage leaves and  sea salt, cracked black pepper.

 

Image 25-06-2016 at 7.57 AM

recipe, styling and snap by Sydney Food Stylist Jane Collins 

 

 

eggs coasters style

Feel like some simple but tasty fried eggs? These are a winner, and they are cooked in onions rings which is brilliant! The onions end up sweet and soft and go perfectly with the sautéed zucchini and bacon. Coasters is a relaxing retreat in the basin of Pittwater on Sydney’s Northern beaches.We have some beautiful friends who have a house there, and its always a fun weekend, lots of cooking, fire making, and food! This weekend I cooked these eggs coasters style.

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recipe, styling and snap Sydney Food Stylist Jane Collins 

eggs coasters  style

 

Makes 4

Prep time 15 minutes

Cooking time 15 minutes

 

2 Tbsps olive oil

4 rashers bacon, cut into batons

1 large zucchini , julienned

a few thyme sprigs, picked

1 large onion

4 eggs

200g spinach leaves

sea salt & cracked pepper

ciabatta  toast to serve

 

1 Heat half the oil in a saucepan over medium high heat, add bacon and cook for 1-2 minutes till  golden, add zucchini and cook for 3-4 minutes till softened. Add thyme leaves and stir to combine. Reduce heat to low.

2 Peel onion and cut two thick slices from the middle of the onion. Gently ease out the middle layers by pushing them through, only use the last two onion rings- the largest ones.

3 Place into a frypan and cook for 1 -2 minutes till golden brown, flip over and crack egg into each onion ring. Cook eggs, with a lid on for 2-3 minutes till cooked to your liking. Season with sea salt & pepper.

4 Stir spinach leaves into the zucchini bacon mixture and serve with eggs and a slice of toasted ciabatta.

 

 

 

Sizzle tip- use the left over onion pieces in stocks, or the next family curry. Cut them up and wrap in a plastic bag, or in a sealed container in the fridge, they will keep for a couple of days.

Sizzle tip –  don’t worry if the onion rings  break, they can still be used as long as they are in one piece. Cook them as directed, the egg may slip out on one side, depending on the size or your eggs and onions…. this may happen any way, depending on the size of your onion and eggs , your eggs will probably spill out over the onions rings.

 

 sizzle sub -enjoy these eggs cooked in onion rings on their own, or on top of toast!

 

 

 

 

eggs preston style

Leftover vegetables and not quite sure what to make of them? Got a couple of eggs in the fridge? Trying to get more fibre and nutrients onto you Saturday brekky? Fry them up along with some rice and you have a quick easy breakfast that will fill you up and keep you going till lunch. Eggs preston style are simple and delicious. The coconut oil add such richness and flavour that you don’t need anything else( except the egg of course! )

My mother has a big birthday this weekend and she is one of a long line of prestons. Today the egg post is named after her and the whole preston family , as with out them we wouldn’t have the beautiful person that is mum. HB mum.

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recipe, styling and snap Sydney Food Stylist Jane Collins 

 

eggs preston style

 

Serves 2

Prep time 10 minutes

Cooking time 10 minutes

 

 

 

 

1 Tbsp coconut oil

2 green shallots (scallions ) , chopped

1 clove garlic, crushed

1 cup left over vegetables, chopped

1 cup cooked brown rice

2 Tbsps chopped parsley

2 eggs

½ punnet cherry tomatoes, sliced

micro sorrel to serve

sea salt & cracked pepper

 

 

1 Heat coconut oil a large frypan to medium high heat. Add shallots and garlic and cook for 1 minute, till softened. Add vegetables and cook for 1-2 minutes. Stir in rice and cook for 2-3 minutes till heated through.  season with sea salt and pepper.Divide mixture into two and make a well in the centre of each.

2 Crack each egg into small bowl and tip into the centre of each rice pile. Reduce heat to medium low and place a lid on top. Cook for 1-2 minutes or till eggs are cooked to your liking.

3 Lift each egg, with  large egg lift, along with rice onto serving plates. Season with sea salt and cracked pepper. Garnish with tomato slices and micro sorrel to serve.

 

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Sizzle tip– I used left over steamed vegetables in this post, and brown rice. I usually keep some rice and we always have some leftover veg that can be cooked up. If you don’t have any on hand, use chopped zucchini, and some chopped broccoli.

You will need 1/3 cup raw brown rice to yield 1 cup cooked rice. Cook up 1 cup, as it keeps in the fridge for a few days, add it to soups, and casseroles to thicken and enrich.

sizzle sub– Using left over vegs is a great way of getting ore fibre and nutrients into your breakfast, add to that the protein form the egg and you have yourself a great start to the day. Try chopped red capsicum, zucchini and roast cauliflower.

 

 

 

 

 

 

 

eggs rob style

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photography by Rob Shaw recipe and styling by sydney food stylist Jane Collins 

I love the crunch of the bun with the silkiness of the sweet pork.  Now that the weather is cooling down here, its long weekends spent inside with something hearty bubbling away on the stove or in the oven. I love a good pork shoulder, slowly cooked and then the possibilities are endless. Stuff into a bun, serve with some brown rice and chopped cherry tomatoes… some extra sweet chilli sauce, and the bun to mop up the juices.

This time I even added an egg!( surprise )  a fried egg squashed in between the bun and the pork- perfect harmony for luscious goodness.

Throw this on in the morning, and allow to sit and the flavours to mingle and mellow. Good for a couple of meals, unless your tribe is extra hungry..

Pulled pork & fried egg sandwich( eggs rob style ) 

 

Serves 6

Prep time 15 minutes

Cooking time 3 ½ hours

 

1 Tbsp smokey paprika

2 tsp ground cumin

1 tsp celery salt

½ tsp dried chilli flakes

sea salt & cracked white pepper

2kg boneless shoulder of pork

2 Tbsps olive oil

500ml/ 2 cups apple cider

¼ cup sweet chilli sauce, plus extra to serve

6 eggs

1 tsp black & white sesame seeds

6 bread rolls

50g rocket leaves

 

 

1. Preheat oven to 180C. In a small bowl, combine paprika, ground cumin, celery salt and chilli flakes, sea salt & pepper.Place pork into a deep roasting dish, drizzle over half the oil and rub into skin. Spread spice mix over pork. Pour apple cider, sweet chilli sauce and 1 cup water into roasting pan. Cover dish tightly with foil. Roast for 3-3 ½ hours or until very tender.

2Remove pork from oven and using two forks, pull the meat from the bone.Heat remaining oil in a frypan to medium high and crack each egg into a small bowl, tip into pan and cook for 2-3 minutes or till cooked till your liking. Sprinkle each egg with sesame seeds. Half buns and top with  egg, pork and rocket, drizzle with  extra sweet chilli sauce and replace lid. Serve .

 

 sizzle tip-  shoulder of pork loves to be cooked in liquid, keeping the foil or lid on the dish will keep all the moisture in the pork and help it to not dry out. Spoon the juices over the pork to keep all the flavours and moisture in.  If the liquid evaporates before the cooking time is up, add  a little more so the pork stays moist.  You can also use shoulder of pork with the bone in.   Pill the pork just before you need it, it keeps more succulent if kept as a whole piece.

sizzle sub-  add some herbs and extra crunch with bean sprouts, shredded carrot and sliced tomatoes. If bread is  not your thing, make up a pulled pork bowl- section off each item-  pork, egg, herbs, some rocket,  shredded carrot & zucchini, drizzle with sweet chilli sauce  or add some rice noodles, for a slippery finish.

 

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