eggs andre style

eggs andre style

 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

Serves 4

 

8 slices bread, toasted

2 Tbsp olive oil

8 eggs

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

Sea salt

Cracked pepper

 

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.

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 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 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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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.

eggs rocky style 2
eggs rocky style

 

 

 

 

 

 

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 .