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.

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 phantom style

Turn simple into delicious eggs. These eggs are cooked in a soft pillowy bagel, with just the added touch of spinach and a sprinkle of sage.I love the ease of a one pan breakfast.These so called baked bagel eggs, cook over the stove with the frypan lid  on in just minutes. Its a one pan dish, as you don’t have to use the toaster.

Add anything you like really to the basic egg recipe- a sprinkle of chilli flakes, or sone hot fruit chunky will give this a little kick along. Serve with bacon and gratings of  with parmesan cheese.

Image 25-06-2016 at 7.57 AM

recipe, styling and snap by Sydney Food Stylist Jane Collins 

eggs phantom style

makes 4

prep tim 10 minutes

cooking time 10 minutes

 

2 bagels, split in half

1 Tbsp olive oil

50g spinach leaves

4 eggs

sage leaves to serve

sea salt & cracked pepper to serve

 

1 Remove the middles of the bagels, with a 5 cm cutter or pull out the soft bread with your fingers, set aside to cook or eat.

2 Heat a frypan to medium heat and cook bagel over the cut side for 2-3 minutes till golden, flip over, add spinach into holes and crack an egg  into each hole.

3 Place a lid on frypan and cook for 4-5 minutes or till cooked till your liking. Serve sprinkled with sage leaves and  sea salt, cracked black pepper.

 

Image 25-06-2016 at 7.57 AM

recipe, styling and snap by Sydney Food Stylist Jane Collins 

 

 

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 hip hop style

I am loving my legumes at the moment, and that green pea colour is so vibrant! We have a hip hop dance concert on tonight so my girls wanted to name these eggs after the concert. I used hash browns instead of bread today, and my home made sweet chilli sauce. To add to the hip hop style I used cracked white pepper instead of  black pepper for a milder, sweeter flavour.

Some recipes call for vinegar with poaching eggs, its really up to you,if the eggs are really fresh I find that you don’t need the vinegar and if you use too much it alters the taste. But it may help you master it, so give it a go with a splash of vinegar. It takes practise to master the art of poaching eggs, and everyone likes them a different way, but they are so versatile and can be eaten for breakfast lunch or dinner , so get poaching….

 

Recipe and styling by Sydney Food stylist Jane Collins

eggs hip hop style

eggs hip hop style

prep time 20 minutes

cooking time 20 minutes

serves 4

 

8 frozen hash browns

1 cup frozen peas, thawed

8 eggs

Sweet chilli sauce to serve

Cracked white pepper

Micro sorrel leaves to garnish

 

1 Preheat oven to 180c. Line a tray with baking paper and cook hash browns for 10-15 minutes till golden and cooked through. In a microwave safe bowl or on the stove top, heat the peas till hot with a splash of water. Blitz with a hand blender, till nearly smooth, leaving some peas whole. Set aside.

2 Bring a medium pot of water to the boil. Reduce heat to a simmer, so that the water is gently simmering, not too hard or the eggs with break. You will need to cook the eggs, 2-4 at a time; I find this is best for getting the eggs just how you like them. Dont try and cook all 8 eggs at once, its too crowed for the pan.

3 Crack the eggs one at a time into a small bowl, drop into the simmering water and give the water a little swirl. Repeat with one more egg.  Cook for about 1-2 minutes depending on how you like them.   Use a slotted spoon ( the one with the holes in it to remove the eggs from the water ) Place on a plate lined with paper towel, and cook the remaining eggs.

4 To serve place the hash brown on a serving plate, top with a spoonful of the pea mixture, the poached egg, drizzle with sweet chilli sauce, cracked pepper and micro sorrel.

 

sweet chilli sauce

1 red onion, sliced

1 long red chilli, sliced

½ cup vinegar

1 cup water

Coriander roots

 

1 In a small saucepan, combine onion, red chilli, vinegar, water, coriander roots  and bring to the boil.

2 Reduce heat and simmer for 10-12 minutes till sauce is slightly thickened. Strain, and seal in a screw top jar.

 

 

 

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