take 2 hollywood eggs

recipe, styling & snap sydney food stylist  Jane Collins


 eggs hollywood style 


Serves 4

Prep time 20 minutes

Cooking time 20 minutes

4 croissants, spilt and toasted

1 Tbsp white vinegar

8 eggs

2 tsps  extra virgin olive oil, plus extra to drizzle

1 bunch English spinach,  trimmed and washed

100g smoked salmon

2 shallots, shredded

1 lemon, quartered


1 Split croissants in half and toast. (you may need to turn the toast setting to low, as the croissants burn easily)

2 Heat water in a shallow frypan or saucepan, add vinegar and bring to the boil. Reduce heat to a simmer (medium heat). Crack each egg one at a time into a small bowl, tip the eggs into the simmering water and give a little swirl to bring the whites back together.  Cook 4 eggs at a time for 1-2 minutes depending on how you like your eggs. Making sure the water is simmering at all times, not too fast, just a gentle simmer.  Gently lift the eggs out of the water to test if cooked. If soft when poked, then they are running inside.  Place on a plate lined with paper towel to drain off some of the water, repeat with remaining eggs.

3 Heat  olive oil  in a non stick frypan  over medium high heat and add washed spinach, cook for 30 seconds to 1 minutes till wilted. Divide evenly between croissants. Top with smoked salmon, eggs and cracked pepper.

4  Sprinkle with shallots and squeeze over lemon juice and drizzle with extra olive oil.