recipe, styling and snap by Sydney food stylist Jane Collins
Technology has given me a few tests this week, and happy to say I have passed – JUST. Still learning my way through a new computer and some serious learning curves with photos, tags, new projects on the horizon, trying to grow and expand, and still earn a crust at the same time. Its difficult, and challenging but time to push the boundaries and step out of that comfort zone. This Saturdays eggs are a tribute to the hippie era where it all seemed so simple and free. Give these a go and free the goodness from the earth and the nourishment in the soul.
Eggs Hippie style
Prep time 20 minutes
Cooking time 10 minutes
1 large zucchini, grated
1 Tbsp plain flour
Cracked black pepper
2 Tbsp olive oil
1 Tbsp white vinegar
2 Tbsp home made chilli jam
1 Tbsp dukka
kewpie mayonnaise to serve
1 Grated zucchini into a bowl and squeeze out all the water, discard the water. Add 1 egg, 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 high heat and cook zucchini mix for 3-4 minutes each side till golden brown. Turn the heat down to medium and cook for a minute of so to crispen 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 Top zucchini cakes with eggs and place on serving plates, spoon on a little chilli jam, dukka, and a squeeze of mayonnaise. Sprinkle with micro herbs.
Sizzle Swap – to make this gluten free simple replace the flour with gluten free flour or use almond meal instead.