Bacon and eggs are a favourite the world over, and there are an unlimited number of ways to serve them. Eggs have lots of ‘friends ‘and go with almost anything. They are a versatile ingredient and a superfood, can be cooked so many different ways, the perfect hit of protein encased in their own special packaging. I always use free range eggs, as they have the most delicious flavour and you get what you pay for. My tip is to buy the best eggs you can afford, think about where your eggs come from and how the hens are treated. I am very fortunate that I have a friend who keeps me in good supply. Recently she added a new pet to her menagerie of animals-a mini pig called Rocky. Also included are hens, stick insects and a beloved dog. She is a foodie also and loves receiving leftover testing foods or meals from my shoot days. Her mini pig is a pet and won’t be eaten, I wanted to name this style of eggs after rocky. These are also her hens eggs used in this post.
recipe, styling and snap by Sydney Food Stylist Jane Collins
eggs rocky style
prep time 20 minutes
cooking time 30 minutes
2 large potatoes approx. 600g, grated
50g butter, melted
1 green shallot (the long ones), finely chopped
sea salt & cracked black pepper
2 Tbsps olive oil
4-6 rashers bacon
50g rocket (arugula leaves)
1/4 cup grated Parmesan cheese
BBQ sauce to drizzle
1 In a medium bowl combine the grated potato with butter and shallot. Season with salt & pepper. Heat half the oil in a large non stick frypan to medium high heat. Divide mixture into 4 and shape into patties. Place into pan and cook for 5-6 minutes on each side, reduce heat to medium and cook for a further 5 minutes till golden and cooked through. Set aside. See sizzle tip .
2 Wipe pan clean with a paper towel and cook bacon for 5 minutes till golden and how you like it. ( a little longer for crispy bacon) set aside.
3 In the same pan, wipe clean and heat remaining oil. Cook eggs in batches for 3-4 minutes or till cooked to your liking.
4 Place potato cakes on a serving plate and top with rocket leaves, add bacon and eggs. Sprinkle with Parmesan cheese, sea salt & cracked pepper. Drizzle with BBQ to serve.
Sizzle tip- Heat the oven to 150c and line a tray with baking appear. Keep the cooked potato cakes, and bacon warm while you cook the eggs.
Sizzle sub- sub the bacon out with some smoked salmon, or roasted tomatoes. Ditch the bbq sauce though if you sub with salmon, and add some natural yoghurt instead.