eggs sunny style

Shell some broad beans, top and tail some sugar snap peas and poach an egg for this wholesome sunny style eggs. Simple is best and the bean, pea combo with a simple poached egg, works perfectly with the fresh vietnamese mint. Fresh beans and wholegrain toast make me feel good.Even the colour of the fresh peas and beans are so vibrant they seem to pop!  I needed some vietnamese mint for a recipe recently and the markets didn’t have any, so I called on a friend who had mentioned he had it growing. I popped round and grabbed a stash. After using it, I kept the leftover sprigs in a glass of water till the roots started to sprout.. about a week or so, then I planted it in the garden, its coming along nicely and hopefully I will have my own thriving plant.

eggs sunny style 2

recipe, styling and snap Sydney food stylist Jane Collins 

eggs sunny style

 

Prep time 20 minutes

Cooking time 10 minutes

Makes  4

1 Tbsp  extra virgin olive oil, plus extra to drizzle

1 small onion, sliced

1 zucchini, finely sliced

1 cup sugar snap peas, trimmed

1 cup frozen broad beans, shelled see sizzle tip 

½ cup picked Vietnamese mint leaves

4 slices wholegrain bread

4 eggs

chilli sauce to serve

 

 

 

1 Heat oil in a large frypan over medium high heat, add onion and cook, stirring occasionally for 1-2 minutes. Add zucchini and cook for another minute.Season with sea salt and cracked black pepper. Stir in sugar snaps and broad beans and toss together for 1 minute till bright green and crisp.Remove from heat,add mint leaves. Toast bread slices.

2 Heat a medium saucepan half filled with water over high heat, till water begins to boil, reduce heat to medium high. Crack the eggs into a small bowl and, one by one while the water is simmering NOT boiling, tip 2 eggs in.  You can swirl if you like, but not too hard to bust up the eggs. Cook for 1-2 minutes till the white is firm, but the yolk is still soft. Remove with a slotted spoon. Repeat with remaining eggs.

3 Top toast with bean mixture and place a poached egg on each. Drizzle with extra olive oil, sea salt and cracked pepper and chilli sauce if desired.

 

 

Sizzle tip- The freshest eggs work the best for poaching.You can buy broad beans in the supermarket  freezer, thaw for 10-15  minutes or place in a bowl filled with water to make it easier to peel. The beans will be bright green inside. Discard shells.

 Sizzle sub- Vietnamese mint is such a fresh unique taste, adding an aniseed flavour to dishes.  Use basil leaves or your favourite herb if Vietnamese mint is not available.

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

These spinach & sesame scrolls on the blog soon. Link in profile www.janecollins.com.au click on blog search for spinach and sesame scrolls . #janecollinsfoodstylist #sizzleandswirl #swirls #food#foodporn #f52life #feedfeed #foodstyling #foodstylist #sydneyeats #starvingfoodseeker #somethinglight#instafood #iphoneonly #creativepeople #love #yum #nomnom #spinach#sesame#scrolls#vegetarian#healthyfood

Chocolate cupcake kinda day today . Ruby sneaking one ! #janecollinsfoodstylist #sizzleandswirl #sunday #swirls #sydneyeats #sydneyfood #food #cupcakes#creativepeople #feedfeed #foodporn #foodblogger #foodstyling #foodstylist #instafood #iphoneonly #love #vscofood #cute#chocolate#sprinkles#yum #nomnom #easy

chicken wings ‘Annabel style’ photography by @rodders.09 styled by me #janecollinsfoodstylist food by @reddiedom #yum #food #f52life #f52grams #feedfeed #foodporn #foodblogger #foodstylist #instafood #love #chickenwings#weeknightmeals #vscofood#buzzfeedfood #beautifulcuisines #eats#starvingfoodseeker#nomnom

I wish this rolled pork belly with hasselback potatoes and maple pears was dinner ! Photography by @omidphotography htt://omid.com.au styling and food by me #janecollinsfoodstylist #sizzleandswirl link in the profile to http://janecollins.com.au click on the blog and search for pork belly with maple pears #porkbellywithmaplepears#dinnerwiththefamily #food #f52life #f52grams #feedfeed #foodblogger #foodstylist #australianpork#getsomeporkonyourfork#love #yum #nomnom #pears#bourbon#dinner#weeknightmeals

Rolled pork belly with maple and bourbon pears & hasselback potatoes
Prep time –30 minutes
Cooking time – 1 ½hrs – 1hr 40 minutes hours

2 kg pork belly
¼ cup olive oil
2 Tbsp sea salt
Cracked pepper
1 kg Desiree potatoes, roughly the same size
3 garlic cloves, crushed
2 Tbsp chopped mixed herbs – I like to use thyme and rosemary
50 g butter
½ cup maple syrup
¼ cup bourbon
4 pears, quartered, leave the skin on

1 Preheat oven to 220c. Line a tray with baking paper. Pat dry the skin of the pork with paper towel, and make sure its 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. Roll the pork belly onto itself and tie with string – this can be done with one long piece of string or in small ties across the top, so the belly 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 to 190c.
2 Slice the potatoes into 3mm slices but not all the way through, leaving them in tact at the base ( you can place then beside 2 chopsticks and use this as a guide to cut to. ) Place into a baking dish, and repeat with other potatoes. Combine the remaining oil with garlic, sea salt and herbs, drizzle over the potatoes. Cook for 1 hour – 10 minutes, or till golden and soft in the centre.
3To make the maple bourbon pears, place the butter into a medium saucepan and heat over medium heat till bubbling, add maple syrup, bourbon and stir to combine. Add pears and cook for7-8 minutes till softened, but still firm. Set aside.
4 Slice pork and arrange on a platter with potatoes and maple pears.

I love this pumpkin soup, as its really a veg soup with lots of pumpkin… and my kids dont know they are eating all that goodness.
I make this amount and freeze it in the winter months, so I have a ready made meal on hand for those nights when its all just too hard to cook. If you want that professsional swirl of the sour cream, mix it with a little bit of milk, that way its the same consistency as the soup and will swirl much easier.
My secret ingredient here is a small amount of brown sugar, it really lifts the flavour of the pumpkin and gives it hero status.

Pumpkin soup
Prep time 10 minutes Cooking time 40 minutes
Serves 6-8

1 Tbsp olive oil
1 x onion, chopped
2 garlic cloves, crushed
1.5 kg butternut pumpkin , chopped and peeled
1 medium potato, peeled roughly chopped
1 carrot, peeled and roughly chopped
2 sticks celery, chopped
1 Tbsp brown sugar
6 cups chicken stock
1 Tbsp extra virgin olive oil
2 Tbsp chopped parsley to serve
¼ cup sour light cream, stirred till smooth
Soy and linseed bread, sliced to serve

1. Heat oil in a large saucepan over medium heat. Add onions and cook for 1-2 minutes, add garlic and stir for 1 minute.
2. Add pumpkin, potatoes, carrot, celery, brown sugar and stock. Bring to the boil. Reduce heat; simmer for 35-40 minutes or till potatoes are tender.
3. Puree soup with a hand blender or in a food processor till smooth and thick. Season with salt & pepper, drizzle with extra virgin olive oil and sprinkle of parsley and a swirl of sour cream serve.