Every two years my immediate family get away for the weekend and celebrate our birthdays. We drive to a huge home, that will accommodate all my siblings and their various offspring, in the Hunter Valley and bring all the necessities to last for the weekend. Eggs are always a favourite at breakfast time and this egg post is dedicated to the Hunter Valley – a wine region in NSW Australia. These eggs will fill you up for a day of wine tasting and gallivanting around the picturesque country side. I love the tamari addition, a gluten free soy sauce – my mother is gluten free and has been long before it was a popular! So just drop the bread on this to make it gluten free.
recipe styling and snap by Sydney Food Stylist Jane Collins
Eggs Hunter Style
Prep time 20 minutes
Cooking time 20 mins
¼ cup olive oil
4 field mushrooms
2 Tbsp tamari
1Tbsp Sesame seeds
4 Brussel sprouts, leaves separated
4 slices ciabatta bread
1 red chilli, seeds removed finely chopped
1 Heat 2 tablespoons of the oil a large frypan over medium heat, add mushrooms and cook for 4-5 minutes, turning till golden brown and softened, drizzle in the tamari and sesame seeds and toss to coat. Set aside in a warm plate.
2 Wipe pan clean with paper towel and heat till medium high. Add 1 tablespoon oil, brussel leaves and toss for 30 secs – 1 minute. Set aside with mushrooms and keep warm.
3 Toast bread slices and heat a non stick frypan to pan to medium. Drizzle with remaining oil and fry eggs for 2-3 minutes or till your liking.
4 Place egg on top of toast and serve with mushrooms, brussel sprout leaves, drizzle with sauce, and chilli.