Recipe , styling and snap by Sydney food stylist Jane Collins
Good friends are like a cool breeze a summers day – just bliss. We have a set of good friends that have been in my life since I met them through my husband many years ago. The friendship started with the males and the girls just get on like a house on fire. We hit it off the first night we met, we actually live in their old house and on this occasion we visited their new house… its in northern NSW, Australia and is such a lovely spot. (My Husband and I are so smitten with the area that we once had a house there, and fall in love with the hills every time we go back, and the dream of once again having a slice of the hills is never far from our minds.)
These eggs are for Neil, he is into asian food and these have a little Asian twist. The previous evening I cooked them a white cooked chicken, introduced them to sriracha sauce and an easy master stock to keep in the freezer, use over and over for an easy midweek meal.
These eggs are from hens that are home reared and have a happy life eating the family’s food scraps, get to roam around and peck at will. The colour of the yolks is amazing and the taste is outta this world, the yolks are huge and when you crack one into the pan, you can clearly see the thick albumen and the thin albumen – a sign of a very fresh egg. These eggs were laid moments before we fried them in the pan.You just can’t beat it! My children loved picking up the hens and getting their photos taken, feeding them and just hanging around the pen. Thanks to our dear friends who put us up for a couple of nights, listened to our stories and tasted some of my recipes. It’s always such a hoot catching up with you all.
eggs neil style
Prep time 10 minutes
Cooking time 10 minutes
4 slices sourdough bread
2 Tbsps olive oil
1 green shallot, sliced
½ cup picked coriander leaves
2 Tbsps crispy eshallots
srirachia sauce to drizzle
cracked black pepper
1 Toast sour dough bread slices and place on serving board or tray. Drizzle with half the olive oil.
2 Heat remaining oil a large non stick frypan to medium high heat. Crack each egg into a small bowl and slide into the pan, continue with the remaining eggs. Cook eggs for 2-3 minutes or till cooked to your liking. Slide onto the toast and top with shallot, coriander, crispy shallots, sriracha and cracked pepper.
Sizzle tip- you can purchase the crispy eshallots, or make your own. Always cook them from cold oil, not hot. Peel and slice 2 or 3 eshallots very finely, if you have a mandolin it’s the easiest way to get super fine slices and all the same thickness. Add them to a small saucepan, and cover with oil. Bring to the boil over medium heat. Stirring occasionally to disperse the shallots. Simmer for 2-3 minutes or until shallots are golden. Scoop out with a slotted spoon and drain on paper towel.
Sizzle swap– use your favourite chilli sauce in place of the sriracha sauce.
Sizzle tip- drizzle with extra chilli, or garlic infused extra virgin olive oil for extra punch.