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 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.

 

 

 

caramel sauce

Condensed milk was always in our house hold growing up, my dad loves it and we would eat it straight from the can !  ( oops!) so I tend to have a can in my cupboard at home, as I use it in cheesecakes, slices or sweets. So when I spied a can , I instantly thought of caramel sauce .

Caramel is one of my all time favourite flavours, if offered in  sweets or  desserts I will always choose the caramel.

I wanted to make my own, but didn’t have the time to stand a watch a caramel sauce on the stove top, so I searched for the instructions on boiling condensed milk. It was so simple and I didn’t need to stand over it, so I gave it a try. Results first time! and it was super simple.

caramel form condensed milk

styling and snap by Sydney Food Stylist Jane Collins

Caramel sauce

 makes 1 can

 prep time 2 minutes

 cooking time 3 hours, plus 2 hours cooling

1 x 395g can condensed milk

1 Bring a large deep pot of water to a gentle simmer over medium high heat. Remove the label from the can and place into the hot water, make sure the can is fully covered  by water  about 4 cm.

2 Reduce heat to medium -low, and let simmer for 3 hours.

 3 Put a timer on for 1 hour and check the water to  make sure the can is covered still. If not  top up with water. Check every hour as you don’t want the water to go below the can. Remove with tongs and allow to cool completely on a wire rack. This should take a few hours. I left mine on the counter top and checked it the next day.

 Refrigerate after opening. Should keep for a few weeks covered in a container  in the fridge.

 sizzle tip-  use this a layer in a bonoffee pie, simple served over ice cream, in a chocolate slice, the list is endless, anywhere you would see caramel as an ingredient.

DONT  leave the can simmering unattended keep a careful watch at all times. Best to try this when you are home, and can monitor it safely.

 

Smores

PonyRider_Mackerel-4499

  recipe and styling by Sydney food stylist Jane Collins

I am not really a camper girl, more glamping! But I do love to cook out side and enjoy easy simple food. Sometimes when all the hard work has been done for you its nice to sit back and relax and enjoy a simple morsel. These easy s’mores are just that. Two ingredients and only 2 steps. Indulge.

These  was a shots were  taken at a pony rider shoot day for their new collection, jump over and admire all the stunningly beautiful blankets, rugs, towels and  throws that are on the site. With Sarah Harrison  from our young hearts catching  the mood with  these snaps.

Home made S’mores

Makes 12

 

Prep time – 5 minutes

Cooking time -5 minutes

 

 

200g   Chocolate coated wheaten biscuits or plain digestive biscuits .

12 large  vanilla roasting marshmallows

6-12 long sticks or long handed forks to toast

Extra chocolate pieces if needed.

 

1 Find a tin that fits the biscuits and the marshmallows. Package up the biscuits and marshmallows in separate tins or containers. Add extra chocolate pieces if desired or if using plain digestive biscuits.

PonyRider_Mackerel-4274

 

 

To make the S’mores – Place mallow onto the end of sticks and toast over an open fire till charred and slightly melted.

PonyRider_Mackerel-4490

Place one biscuit onto a work surface and place the toasted warm marshmallow. Release from the fork and stick onto the biscuit. Top with another biscuit and squeeze together.

PonyRider_Mackerel-4481

If you can’t find chocolate  coated biscuits , simply use a sweet plain  biscuit , and add a few shaves of  dark chocolate on top of the mallow , so it melts- and top with another biscuit .

PonyRider_Mackerel-4476

 

 

 

 

eggs escarbarn style

escarbarn eggs 3

recipe styling and snap by Sydney food stylist Jane Collins

These eggs came to me from the canteen lady at my childrens school- but she is also what a call a true friend, she’s funny and witty and always makes me laugh and is there at a moments notice. Recently her household welcomed into their fold a few chickens… named as such- Benji, Joel ( named after those Madden brothers) Ronda, Chicken Little, pig, and Escarbarn the magnificent!!! which this style have been named after. I am thoroughly enjoying cooking, creating and eating these delicious eggs, which my Canteen lady has in ready supply. I needed to develop an earthy, wholesome post for these eggs, as the chickens  only get the best scraps, and are  free to roam and scratch as they please- ( so much so that they escape, quickly finding their way back home) Thats why they look and taste so good !

Eggs Escarbarn style

Prep time 15 minutes

Cooking time 20 minutes

Serves 4

1 large zucchini, coarsley grated

5 eggs

1 Tbsp plain flour or see sizzle sub

Sea salt

Cracked black pepper

2 Tbsp olive oil

1 Tbsp white vinegar

Tahini dressing

2 Tbsp tahini

2 tsp honey

2 Tbsp  hot water

1 Tbsp extra virgin olive oil

1 Grated zucchini into a bowl and squeeze out all the water, discard the water. Add 1 egg, plain flour and season with sea salt and cracked pepper. Stir to combine, and divide into 4 portions.

2 Heat oil in a large non stick frypan to medium  heat and cook zucchini mix for 3-4 minutes each side till golden brown. Turn the heat down to medium-low  and cook for a minute or so to crisp up and go crunchy. Set aside and keep warm.

3 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 4 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.

4 To make the dressing whisk all ingredients together in a bowl.

Serve the poached egg on top of a zucchini cake and drizzle with tahini dressing, top with a sprinkle of sunflower seeds, sesame and dried chilli bits. Garnish with micro chives.

Sizzle tip I used a sunflower, sesame and chilli roasted packaged mix, but you can easily make your own by preheating the oven  to 180°c and lay seeds and sesame on a tray lined with baking paper. Roast for about 6-8 minutes and cool down on tray. Stir in some dried chilli bits.  Store in an air tight container for up to 2 weeks.

sizzle sub-substitute the plain flour for some gluten free flour or coconut flour to make this gluten free. 

escarbarn eggs 2

 

 

 

 

 

 

Bring a plate – pea and feta bruschetta

You getting ready for a party this weekend ? Need to “bring a plate” …… these will have your guests begging you for the recipe.

The toppings are limited only to your imagination, ( and what flavours sing together!) you can toast the slices a day before and keep them in an air tight container till you need to use them. These are my go toast, and I use them with everything, see my smoked salmon post in the archives.If you are serving these at home, assemble just before  you are ready to eat. If you are taking these to a party, then pack up all the elements and assemble at the pastry for maximum crunchiness. Thanks to Mel and John for assuring me these tasted delicious.

recipe and food styling by Sydney food stylist Jane Collins 

photography by Omid

 

Pea and Feta Bruschetta &  Peach & prosciutto bruschetta 

Prep time 20 minutes

Cooking time 15 minutes

Makes  approx 60

 

2 x 300g baguettes

Extra virgin olive oil to drizzle

Sea salt & cracked pepper

2 cups frozen peas, thawed

250g cream cheese, chopped

220g soft feta cheese, chopped

1 cup frozen edamame beans, shelled

3  ripe peaches, cut into wedges

100g thinly sliced prosciutto

2 tsps finely chopped rosemary .

 

 

 

 

1 Preheat oven to 180°C. Line a large tray  or 2  medium ones with baking paper. Slice the baguette into 1cm thick slices, slightly on an angle and lay onto prepared tray. Drizzle with olive oil and season with sea salt & cracked pepper. Bake for 10-15 minutes till golden brown, turning once half way through. Allow to cool.

2 Puree peas in a food processor or a stick blender till smooth, but with still a few whole peas. Remove from food processor. Wash bowl and wipe dry.  Puree cream cheese together with feta cheese till smooth.

3 Spread a tablespoon or two (depending on how large the brucshetta slices are) of the cream cheese mixture onto the toast slices and top half with a tablespoon of pea mixture.Drizzle all over with more olive oil, and a few scatters of edamame beans on the pea bruschetta. Top the remaining bruschetta slices with prosciutto, peaches slices and a sprinkle of rosemary.

 Sizzle tip- you can cook the bread slices up to one day in advance and allow to cool completely. Store in an airtight container till ready to use.

Shell the edamame beans, and store in an air tight container in the fridge. Chop the fresh rosemary very fine, and sprinkle with restraint, I find rosemary tastes soapy if you use too much.

Assemble 10 minutes before your guests arrive.

 

Vietnamese Salad Bowl

Fresh clean salads are an easy way to fill up on healthy refreshing ingredients, and they taste great too. This is super simple and can be made in a flash.

I usually serve it with my sweet chilli dressing, that, once made will last for a few weeks in the fridge. You can grab a ready made Vietnamese salad dressing or simply use your favourite Asian one.  HERBS are essential here and I believe truly make this dish.

I use lots of coriander, Vietnamese mint, regular mint and Thai basil if you can your hands on some.Its simply a matter of tossing everything together,  I like to show what’s on offer in the bowl , so I separated each component. You can serve it like this or simply toss together.

 

 

sandwhiches & salads AM 147

photography by Andre martin 

recipe and styling by Jane Collins 

Vietnamese Salad Bowl

Serves- 4

Prep time- 25 minutes

Cooking time- 20 minutes

100g mixed lettuce

200g cherry tomatoes, halved

4 or 5 radishes, sliced thinly and into matchsticks

4 eggs, soft boiled

2 cucumbers, cut into thin strips

1 cup bean sprouts, trimmed

1 cup mixed herbs  Vietnamese mint, Thai  basil, coriander , Mint

200g BBQ pork, sliced

400g thin rice noodles, softened over boiling water

1/4 cup roasted cashew nuts

1 tsp Japanese Shichimi Togarashi ( or your favourite chilli powder )

Sweet chilli Sauce 

1 cup white vinegar

1/2 cup caster sugar

1 long chilli, sliced

4 coriander roots, washed and bruised

2 eshallots,( small purple ones )  peeled and roughly sliced

1 lime, halved, squeezed

2 tsp fish sauce

 

1 Place all  sweet chilli sauce ingredients into a small saucepan over medium heat, bring to the boil. Reduce heat and simmer for 15-20 minutes till thickened.  Cool completely. add lime juice and fish sauce to taste.  Store in an air tight contanier in the fridge.

2 Place all salad ingredients into a bowl as pictured, or simply toss together. Pour over dressing to serve.