You want easy eggs? Nothing is simpler than an omelette topped with your favourite bits. There is three easy steps to making the perfect omelette. Firstly start with fresh eggs, the ones I am using are from my friends hens, you can tell by the gorgeous yellow colour. Then crack & stir…. the toppings are an endless list of whats available in your fridge, something that is fresh and light usually does the trick, I like to drizzle with something sweet, or Hot !
recipe, snap and styling by Sydney Food Stylist Jane Collins
eggs sydney style
prep time 5 minutes
cooking time 3 minutes
1/2 Tbsp olive oil
1 cup spinach leaves
1 roma tomato, sliced
1/2 tsp paprika
1 Tbsp Parmesan cheese
chopped pastry to serve
Kecap manis to serve
1 Heat oil a large non stick frypan to medium high heat. Crack eggs into a medium bowl and whisk lightly with a fork. Tip into hot pan and allow to cook for 10-15 seconds.
2 Using a spatula, move the eggs slowly around the pan, in one or two movements only. Allow to cook, for 30 seconds to 1 minute spending on how your like your eggs. Remove from pan.
3 Place onto serving plate, season with sea salt and cracked black pepper, top with spinach, tomatoes, sprinkle of paprika, Parmesan, parsley and a drizzle of Kecap manis.
sizzle tip- I like to season my eggs after they are cooked, and I usually don’t add any cream or milk. I like the salt & pepper to sit “on top” of the omelette , so you can really taste it. Its about layering the dish, so you can taste all the flavours, eggs, seasoning, toppings and a final texture of the leaves, and sweetness from the sauce.
sizzle subs- the list of toppings is endless… this is my favourite simple combo. I also like to add a bit of crunch, so a seed of some sort is always tasty, Try dukka, roasted peptias and a chilli kick is never wrong ! either in the form of a sauce or a dried chilli flake. Try blanched and sliced asparagus and a really rich brie or blue cheese slices. Panfried chorizo sausage is always a good choice. Herbs can really change a dish, add chives for that mild oniony flavour and coriander for a crisp, sharp bite.