I meet lots of cool people in my job, like minded and hard working. Yesterday I worked with a food prep that I had meet over 7 years ago. We had an inspiring day talking shop and ideas and food, travel, family and friends. It was up lifting and exciting to get some of my ideas out. These eggs are inspired by Lara/eyes of a gypsy.
Each Saturday/Sunday I post eggs in some “style”. This began just as my breakfast on the weekend when I had more time to cook. Now I have started to record these and the recipes.These are made purely from what’s in my fridge at the end of the week.
Recipe styling and photography by Sydney Food stylist Jane Collins
We were on a super foods shoot for an editorial piece and had lots of yummy ingredients and recipes. These beans were a stand out and so delicious. You can buy them at Asian grocery stores. These ones were frozen, and we just thawed them out.
eggs gypsy style
Prep time 10 minutes
Cooking time 5 minutes
4 slices of soy and linseed bread
1/4 cup hummus, homemade or your favourite
1 cup shredded kale
1/2 cup edamame beans (fresh or frozen)
sprinkle of chilli powder
1 small fresh chilli, sliced
Snip of micro watercress
Drizzle of extra virgin olive oil
1 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 the 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. The freshest eggs work the best for poaching.
2 Meanwhile toast the bread slices and top with hummus, shredded kale and edamame beans. Scoop the eggs out of the water with a slotted spoon so the water drains off. I also drain quickly on a piece of paper towel, so the toast doesn’t go soggy. Pop the eggs on top of prepared toasts and sprinkle with chilli powder, chilli and micro watercress. Drizzle with extra virgin olive oil and a sprinkle of sea salt.