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 Jessie style

 

 

These eggs are just how my children eat eggs, so when we asked a friend of theirs what eggs he would like for his birthday breakfast he said soft boiled. I added the prosciutto toast and the rocket and the adults loved them too! Every weekend I cook eggs a different “style”. These were Jessie style for the little friend whose birthday it was.

eggs jessie style

Eggs Jessie style

 

Serves 2

Prep time – 20 minutes

Cooking time- 15 minutes

 

 

2 thick slices sourdough bread

100g prosciutto thinly sliced

1 Tbsp extra virgin olive oil

Cracked black pepper

4x 70g ( large ) eggs

50g rocket leaves

 

1 Preheat the oven to 180°c. Line a tray with baking paper. Cut each sourdough bread slice into 4 even soldiers.  Wrap a piece of prosciutto around each slice and lay onto tray. Drizzle with a little extra virgin olive oil, Season with cracked pepper. Bake for 10-12 minutes till golden brown and crisp, you may need to turn once during cooking.

proscuitto toasts

2 Meanwhile place eggs gently into a medium saucepan and just cover with water bring to the boil over medium high heat. Reduce heat as soon as it starts to boil, to a gentle simmer. Cook for 3 minutes, spoon out gently from the hot water and into a small tea cup or egg cup. Cut the tops of and season with cracked black pepper. Serve with the prosciutto toasts and some rocket leaves.

 Sizzle tipto get eggs soft boiled, and just the way you like them, can be tricky; you may have to have a few goes at it to adjust to your stove, the heat, and how big your eggs are.  Start with just 4 eggs in a medium sized pan and just cover with water. The eggs will continue to cook after you take them out of the boiling water, so if they are not cooked enough simply pop the tops back on and leave in the egg cups to continue cooking. Soon you will get the hang of it and enjoying delicious soft boiled eggs.

jessie style 2

recipe, styling and snap by Sydney food stylist Jane Collins 

This are one of R&Js favourite eggs, they love them all soft and gooey in the middle. It was a pretty easy prep with some bacon and then each egg just cracked into the muffin holes. the sudsy style relates to the relax mode we were in this morning, when we decide this was our breakfast of choice.

 

Sunday style eggs

makes 6

Prep time 5 minutes

Cooking time 10 minutes

6 rashers bacon

6 eggs

6 -8  baby bocconcini  cheese

1 small tomato, cut into slices

micro herbs/ baby watercress  to serve

sea salt & cracked pepper

 

1 Preheat oven to 180c. Spray 6 holes of a 1/3 cup muffin tin with cooking oil. Line each hole with a piece of bacon, making sure that the sides are completely covered, you may need to trim bacon to fit.

2 Crack an egg onto each hole, add bocconcini and bake for 10 minutes till slightly wobbly still and soft in the centre.

3 Cool for a couple of minutes before easing out of the tin. Top with tomato slices,herbs, sea salt & pepper.

sizzle tip- set the timer for under 10 minutes and check on the softness of the eggs, they will continue to cook in the tin once you have removed them from the oven. Place on a rack to cool quicker.

 sizzle sub- use any type of cheese that you have on hand, some sharp, tasty cheese, or grated Parmesan cheese would go nicely here as well.

 

The best crackle Eva !

1 Preheat oven to 220c. Line a tray with baking paper. Pat dry the skin of a 2kg loin of pork with paper towel, and make sure its really dry. If the pork skin is still wet, allow to dry in the fridge uncovered for a few hours. Score the skin with a small sharp knife. Not cutting all the way through to the flesh.Truss the pork with kitchen string – this can be done with one long piece of string or in small ties across the top, so the loin stays in a roll shape. Rub with 2 tablespoons of oil and sprinkle with salt & pepper. Place onto a rack on prepared tray and cook for 30 minutes till skin blisters and cracks. Reduce heat till 190c. Cook for 1 hour – 10 minutes, or till golden and crackle has popped.
Slice and serve.

Photography by @robnbel styling by me @janeecollins food and crackle by @Laura.k8 #janecollinsfoodstylist #sizzleandswirl #f52grams #feedfeed #foodporn #foodvsco #foodstyling #foodpornshare #pork #vscofood #getsomeporkonyourfork#crackle#instagod#picoftheday#food

Sautéed spinach with zucchini , lemon juice and natural sliced almonds.
I love having a bunch or bag of spinach in the fridge, its such a versatile green. All I do is heat a frypan to high heat, add a splash of olive oil,squeese in some garlic from the garlic press (This is my new favourite kitchen gadget) some zucchini sliced thinly,and then throw in a bag or bunch of spinach, stir for a minute or two till wilted .
Squeeze in the juice from one lemon, season with sea salt & cracked black pepper, and top with some natural sliced almonds.
Serve with almost anything! great with panfried chicken breast or thighs, and perfect with bbq steaks.Try it on eggs and Toast.

#janecollinsfoodstylist #sizzleandswirl #food #flatlay #feedfeed #foodporn #foodvsco #foodblogger #foodstyling #foodstylist #fromwhereistand #vscofood #vegetarian #healthy #healthyfood #homegrownlemons#inseason #instafood #iphoneonly #inkVIRGINfood #meatlessmonday#mealforameal #somethingontheside#buzzfeed #beautifulcuisines #starvingfoodseeker #citrus #CookHealthy #easy

Crispy pork neck with chilli jam and green beans
Shrimp paste is available from Asian grocery stores, or look for it in the Asian section of the supermarket.
This is a fabulous chilli paste. Make up a double batch and serve it on steamed fish, or chicken, or toss it through your favourite vegetables.

Prep 10 minutes
Serves 4
Cooking 30 minutes

½ cup peanut oil, plus extra for frying
6 long red chillies, chopped, plus extra to serve
1 large red onion, chopped
4 cloves garlic, bruised
2 tsp shrimp paste
3 cm piece of ginger, peeled and chopped
½ cup brown sugar
1/3 cup lime juice
1 Tbsp soy sauce
650g pork neck, trimmed and cubed
½ cup plain flour
1 Tbsp sesame oil
500g green beans, trimmed
2 tsp sesame seeds, toasted
Steamed rice to serve
Green onions ( the long green ones ) sliced to serve

1 Preheat oven to 180°c or 160°c Fan forced. Line an oven tray with baking paper.
2 In a frypan, add peanut oil over high heat. Fry chillies, onion, garlic, shrimp paste and ginger for 1-2 minutes till crisp. Transfer to a food processor. Process till a thick paste with sugar, juice and soy.
3 Toss pork neck in flour, shaking off excess. Heat extra peanut oil in a large saucepan or wok. Cook pork neck in batches for 3-4 minutes till crispy. Drain on paper towel.
4 Toss pork in chilli paste and transfer to tray. Bake for 10 -12 minutes till sauce is sticky, turning to coat.
5Heat frypan with sesame oil and stir fry beans for 2-3 minutes. Sprinkle with seeds. Serve pork with beans and rice, green onion and extra chilli.

Photography Scott Hawkins styling by me @janeecollins recipe woman’s day mag Australia @womansdayaus -recipe by Food to love
http://foodtolove.com.au

Eggs Bungan style Bacon eggs tomato greens and sorrel leaves kewpie mayonnaise and BBQ sauce #janecollinsfoodstylist #sizzleandswirl #saturday #sydneyeats #sydneyfood #saladlove #starvingfoodseeker #food #flatlay #feedfeed #foodporn #eggs #eatrealfood #mealforameal #foodstylist #foodblogger ##instafood #iphoneonly #bbq#inkVIRGINfood #breakfast