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 mexi style

 

I have been itching to use this can of chipotle pepper in adobo sauce for ages… I purchased it a  few weeks ago and have been waiting for the right moment. Today it’s the flavour way for my #eggssaturdaystyle.

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recipe styling and snap- Sydney food stylist Jane Collins 

A chipotle pepper is a red jalapeno that has been ripened, dried and smoked. It has a bit of heat to it, and also a mellow smokey flavour, these chillies are packed in a red adobo sauce made from tomatoes.  You can buy these from specialty stores or Mexican suppliers.

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Going really simple here as the sauce is strong and the eggs are newly laid! Love a friend who trades pastries and chook scrapes  from a recent shoot for fresh eggs! Thanks Tammy!

 

 

eggs mexi  style

 

prep time 15 minutes

cooking time 15 minutes

serves 4

 

8 x Sourdough bread slices

200g sliced leg ham

1 Tbsp olive oil

8 eggs

100g spinach leaves

sea salt & cracked black pepper

Parmesan cheese, grated to serve

 

 

chipotle mayonnaise

1 Tbsp chipotle peppers in adobo sauce, chopped, (also use some of the sauce )

½ cup mayonnaise (good quality whole egg or Kewpie)

 

 

1 To make the chipotle mayonnaise combine peppers and mayonnaise in a small bowl.  If you would prefer more heat, add some more chilies and adjust to your taste. Set aside

2Toast the sour dough slices and set aside. Top with ham slices.

3 Heat oil a large non stick frypan to medium high heat. Crack eggs in a small bowl, and add to pan, cook 4 at a time, for 2-3 minutes till soft yolks, or to your liking. I like to put a lid on for the last 30 seconds or so, just to heat the yolks through, but not to cook them. Repeat with remaining eggs.Add spinach leaves and cook for 30 seconds to 1-minute till wilted.

4 Top toast with spinach, eggs, chipotle mayonnaise, sea salt and cracked black pepper and serve with freshly grated Parmesan.

 

 

Sizzle tip– you will have leftovers of the chipotle peppers, so if you are not going to experiment with them in the near further, then chop them up, combine with sauce and freeze them in ice cube trays. Then there are available for an easy portioned size when next ready to taste their magic.

 

Sizzle substitute– if smokey chilli flavour is not your thing, use a sweet chilli sauce or a herb mayonnaise instead of the chipotles.

Swap out the ham for asparagus spears tossed in the oil with the spinach for a vego option.

 

 

 

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eggs johno style

Recently  we went camping ( our first family camping trip ) and  we love it! I especially loved all the outdoor cooking we did. There were lots of helpers and  our great friend John always had the fire going for some campsite cooking. These eggs are inspired by him, so simple and so delicious , the best type of food if you ask  me, and this is a principal that I know John cooks and lives by. Back to basics simple and special.FullSizeRender-2

recipe, styling and snap by Sydney Food stylist Jane Collins 

We cooked these over the camp fire, the same principals apply , but I have written the recipe for the home cook on the stove top. You can of course half this for fewer portions. I usually go on 2 eggs per person, add any herbs you wish, try oregano and a sprinkle of paprika. I don’t usually add any cream or milk to my eggs, as I like the soft velvety texture of the eggs on their own, and I always season with sea salt and pepper, once they are cooked, not in the scrambling process. Give it a go.

 Eggs Johno style

Serves 6

Prep time 5 minutes

Cooking time 5 minutes

 

2 tsps olive oil

12 eggs

½ cup chopped fresh parsley

sea salt & cracked pepper

 

1 Heat oil in a large non stick frypan over medium high heat. Crack all eggs into a large bowl, and gently whisk with a fork to break up the yolks.

2 Pour the eggs into the frypan and allow to cook for 20 seconds, using a spatula push the eggs from one side of the pan to the other, allowing the eggs to cook underneath. Cook for 2-3 minutes, then sprinkle with parsley, season with salt& pepper, pushing the eggs, until are cooked till your liking.

3 Serve with your favourite condiments.Toast, bagels, roast tomatoes, bacon, or a sprinkle of cheese.

Sizzle tip – don’t move the eggs around the pan too much, this way you will get beautiful soft waves of eggs, not tiny broken up pieces of egg.

Sizzle add – add your favourites to these scrambled eggs, the list is endless, basil leaves, tomatoes, bacon pieces, Parmesan cheese. These eggs are delicious cold in a fresh bread sandwich, drizzled with some whole eggs mayonnaise and a chilli sprinkle .

 

 

 

eggs jamie style

I first saw these eggs in a Jamie Oliver cookbook, and thought the idea was genius! Eggs all wrapped up in plastic , which also held secure the aromatic herbs to infuse into the eggs. PERFECT!

And they didn’t disappoint, the were tasty and easy to handle, I could test if they were cooked or not by gently poking the outside of the wrap without disturbing the gorgeous yolk inside. Soft, just the way I like them, with the whites cooked and the yolk runny, if you prefer the yolks a little more cooked, just plunge them back into the water and continue cooking for a little longer.And so these eggs have to be Jamie style this Saturday.

This is so super easy you will poaching your eggs from this way from now on….

eggs jamie style

 

 

Eggs Jamie style

 

Serves 4

Prep time 10 minutes

Cooking time 5 minutes

 

2 tsps olive oil

½ cup mixed chopped herbs, I used parsley and coriander

8 eggs

8 slices multigrain bread, toasted

½ cup tomato chutney, to serve

1 punnet micro chives to serve

 

 

 

1 Tear off 8 pieces of glad wrap about 20 cm / 8 inches wide.  Place plastic into a shallow bowl, rub each plastic piece with a little oil ( just to help the egg be removed easily )  and sprinkle the herbs over. Crack each egg into the plastic and wrap up, twisting the top to secure, and tying a small knot so the egg doesn’t leak out. Repeat with remaining oil, herbs and eggs.

2 Heat a medium saucepan of water over medium high heat till just boiling. Drop in the eggs and simmering for 2-3 minutes till soft poached. Drain out onto a plate and allow to cool for 1 minutes. Cut the plastic wrap off with scissors or a sharp knife and place into toast. Serve with tomato chutney and a sprinkle of micro chives, and cracked black pepper.

eggs jamie style

 

 

eggs Min style

I have been blessed with amazing neighbours and they are more than willing to taste test my creations and give me the verdict either way. Yesterday was one of my neighbours birthdays and today’s eggs are her request. Min wanted hollandaise sauce and poached eggs. I added some whole grain bread  instead of the traditional muffin and some bacon chips which give a great crunchy bite.

Happy Birthday Min. xmin edit 3

Eggs Min style

Serves 2

Prep time 20 minutes

Cooking time  10 minutes

 

 Hollandaise sauce-

2 egg yolks

2 tsp cider vinegar

100g butter, melted

 

4 eggs

4 slices wholegrain bread

2 shortcut rashers of  bacon chopped very finely

1 cup Rocket leaves to serve

1 Tbsp  white vinegar, Or cider vinegar

 

1 In a medium heatproof bowl combine yolks and  cider vinegar, whisk over a  saucepan of simmering water, (don’t allow the water to touch the base of the bowl.  Whisk the eggs till they thicken and hold their shape.

eggs min style 4 Remove from heat and place  bowl on a tea towel, so the bowl is secure. Gradually whisk in the melted butter a little at a time to form a thick sauce.If the sauce becomes too thick, drizzle in a couple of teaspoons of hot water till you get the desired consistency. Not too runny as it needs to coat the eggs. Season with salt and cracked black pepper and set aside.

2 Heat water in a shallow frypan or saucepan, add vinegar and bring to the boil. Reduce heat to a simmer (medium heat). Crack each egg one at a time into a small bowl, tip the eggs into the simmering water and give a little swirl to bring the whites back together.  Cook 2 eggs at a time for 1-2 minutes depending on how you like your eggs. Making sure the water is simmering at all times, not too fast, just a gentle simmer.  Gently lift the eggs out of the water to test if cooked. If soft when poked, then they are running inside.  Place on a plate lined with paper towel to drain off some of the water, repeat with remaining eggs.

3 Heat a small frypan over medium high heat and cook bacon for 4-5 minutes till golden and crisp, drain on paper towel. Toast bread and place some rocket leaves on each slice, top with a poached egg and  spoonfuls of hollandaise sauce. Scatter with bacon chips and cracked pepper.

 

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Sizzle Tip- you will need to make the hollandaise sauce  as close to serving as you can. as it doesn’t keep well for very long. If you need to prepare before, cover with some plastic wrap and set aside on the bench, don’t refrigerate as it  may curdle or split.

By placing the bowl on a folded tea towel,it wont move as you whisk in the butter, you will need two hands for this . If you find that the sauce splits during the whisking process, crack another egg and gradually whisk in the yolk only, this should bring the sauce “back together”.

When melting the butter allow it to settle before pouring into the cooked egg yolks, try and pour in just the fat component, and leave the milk behind.

Sizzle Change- use toasted bagels, english muffins,  or your favourite bread base instead of toast. This is a great Gluten free breakfast if you use gluten free bread.

 

 

eggs min style 2

 

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.