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.