Peter is my dad, always on hand for a story and a chat. Lovingly handing out advice and sermons! When I told him as a young women that I was going to be a chef- he pondered and said- everyone has to eat! It was the corner pin to my fears about going into cooking. He encouraged me and supported me, and that was it, FOOD was to be my career, and on that advice I have built a career in food, extending to food styling, chefing, food editing, and now teaching people how to cook. I love it when students text or call for an answer to their cooking problem. My dad has always inspired and encouraged me, now I can inspire and encourage a new wave of students, learning to turn simple into delicious. Check out the cooking classes, for dates and menus at Arthurs long lunch .
These eggs are simple, and easy to cook.
recipe, styling and snap- Sydney Food Stylist Jane Collins
Eggs peter style
prep time 10 minutes
cooking time 5 minutes
2 thick slices 5 grain bread
1 Tbsp olive oil
50g fresh spinach leaves
¼ cup labne
2 Tbsp grated tasty cheese
2 Tbsp grated Parmesan cheese
chilli jam to serve
1 Heat oil in a large frypan over medium high heat. Tear a small piece of bread out of the middle of each slice. (this helps the egg cook.) Add bread slices to pan and cook on one side for 1 minute. Turn over, add spinach to side of pan and sauté lightly for 30 seconds till wilted.
2 Divide spinach on top of the toast around the edges and a little in the hole. Top with labne, allowing for room for the egg. Reduce heat to medium. Crack an egg into each hole of bread, cover and cook for 3-4 minutes, or until eggs are cooked to your liking.
3 Add grated cheese and cover for 30 seconds till melted. Season with sesa salt and cracked pepper, serve with chilli jam.
Sizzle tip- if you like your cheese cooked a little more, heat the grill to high and pop under the grill for 30 seconds to 1 minute till golden.
Sizzle sub- Try some roasted red capsicums as well as or instead of the spinach leaves. Use any bread slices you have, but the thicker the slices the better. I bought a block of bread and sliced my own. This allows the egg to cook slowly and end up perfectly soft.
Recipe, styling and snap- Sydney Food stylist Jane Collins