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 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

DA 1616 fd1 ChickenThighDinners rsjclr 15601

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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crispy chicken wings

IMG_0272What’s your favourite kitchen appliance? Mine is the oven… its literally does all the cooking for you, heat it up, pop in the dish and roast, bake, slow cook or braise away.  This is the simplest chicken wing dish ever, 4 ingredients including the chicken!  The skin goes all crispy and there is nothing to overpower the chicken deliciousness…  serve it with a simple salad, or some steamed greens and rice, and you have an easy mid week meal, or canapé for Friday night drinks. The chicken wing consists of three parts , the drumette, the winglette  or flats and the tip. Usually I  chop the tips off when roasting chicken wings, and save them wrapped in plastic in the freezer for stocks or to enhance my sauces or soups.But if you love the crunchy crisp tips then leave them on while roasting. Whats your favourite piece of the chicken?I love the flats especially cooked this way, as they are so crisp and crunchy, and you get lots of chicken skin.

 

Easy crispy chicken wings

 

Prep time 5 minutes

Cooking time- 45-50 minutes

Serves 4

 

 

1 kg chicken wings

1 Tbsp olive oil

2 tsps sea salt

1 tsp ground black pepper

 

 

1 Preheat oven to 180c. Line an oven tray with baking paper. Cut the wings into two, between the drumette and the winglette. Use a small sharp knife and cut each wing into two pieces.

2 Place into a bowl and drizzle in oil, sprinkle over sea salt and pepper, and massage the seasonings into the skin till all coated.

3 Lay out on the tray in a single layer and roast for 44-50 minutes till golden brown and skin is crisp.Turn once during cooking.

 sizzle tip-  these chicken wings go with almost anything try them with my tomato concasse which is also perfect with home made sausages rolls.  To ensure the skin is crispy on all sides, don’t overcrowd the tray, lay flat in a single layer, and turn once during cooking.

 

 

 

 

 

 

 

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 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.