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.

recipe, styling and snap by Sydney food stylist Jane Collins 

This are one of R&Js favourite eggs, they love them all soft and gooey in the middle. It was a pretty easy prep with some bacon and then each egg just cracked into the muffin holes. the sudsy style relates to the relax mode we were in this morning, when we decide this was our breakfast of choice.

 

Sunday style eggs

makes 6

Prep time 5 minutes

Cooking time 10 minutes

6 rashers bacon

6 eggs

6 -8  baby bocconcini  cheese

1 small tomato, cut into slices

micro herbs/ baby watercress  to serve

sea salt & cracked pepper

 

1 Preheat oven to 180c. Spray 6 holes of a 1/3 cup muffin tin with cooking oil. Line each hole with a piece of bacon, making sure that the sides are completely covered, you may need to trim bacon to fit.

2 Crack an egg onto each hole, add bocconcini and bake for 10 minutes till slightly wobbly still and soft in the centre.

3 Cool for a couple of minutes before easing out of the tin. Top with tomato slices,herbs, sea salt & pepper.

sizzle tip- set the timer for under 10 minutes and check on the softness of the eggs, they will continue to cook in the tin once you have removed them from the oven. Place on a rack to cool quicker.

 sizzle sub- use any type of cheese that you have on hand, some sharp, tasty cheese, or grated Parmesan cheese would go nicely here as well.

 

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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.

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