recipe, styling & snap sydney food stylist Jane Collins
eggs hollywood style
Prep time 20 minutes
Cooking time 20 minutes
4 croissants, spilt and toasted
1 Tbsp white vinegar
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.