escarbarn eggs 3

recipe styling and snap by Sydney food stylist Jane Collins

These eggs came to me from the canteen lady at my childrens school – but she is also what a call a true friend, she’s funny and witty and always makes me laugh and is there at a moments notice. Recently her household welcomed into their fold a few chickens… named as such- Benji, Joel (named after those Madden brothers) Ronda, Chicken Little, pig, and Escarbarn the magnificent!!! which this style have been named after. I am thoroughly enjoying cooking, creating and eating these delicious eggs, which my Canteen lady has in ready supply. I needed to develop an earthy, wholesome post for these eggs, as the chickens only get the best scraps, and are  free to roam and scratch as they please- (so much so that they escape, quickly finding their way back home) Thats why they look and taste so good !

Eggs Escarbarn style

Prep time 15 minutes

Cooking time 20 minutes

Serves 4

1 large zucchini, coarsley grated

5 eggs

1 Tbsp plain flour or see sizzle sub

Sea salt

Cracked black pepper

2 Tbsp olive oil

1 Tbsp white vinegar

Tahini dressing

2 Tbsp tahini

2 tsp honey

2 Tbsp  hot water

1 Tbsp extra virgin olive oil

1 Grated zucchini into a bowl and squeeze out all the water, discard the water. Add 1 egg, plain flour and season with sea salt and cracked pepper. Stir to combine, and divide into 4 portions.

2 Heat oil in a large non stick frypan to medium  heat and cook zucchini mix for 3-4 minutes each side till golden brown. Turn the heat down to medium-low  and cook for a minute or so to crisp up and go crunchy. Set aside and keep warm.

3 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.

4 To make the dressing whisk all ingredients together in a bowl.

Serve the poached egg on top of a zucchini cake and drizzle with tahini dressing, top with a sprinkle of sunflower seeds, sesame and dried chilli bits. Garnish with micro chives.

Sizzle tip I used a sunflower, sesame and chilli roasted packaged mix, but you can easily make your own by preheating the oven  to 180°c and lay seeds and sesame on a tray lined with baking paper. Roast for about 6-8 minutes and cool down on tray. Stir in some dried chilli bits.  Store in an air tight container for up to 2 weeks.

sizzle sub-substitute the plain flour for some gluten free flour or coconut flour to make this gluten free. 

escarbarn eggs 2