Recipe, styling and snap by Sydney Food Stylist Jane Collins
This weekend marks a new beginning for my big brother. He is moving house and setting up home a little further away from us, but still really close to visit, across the water in a ferry and a short car trip! I can’t wait to spend many hours at his new home, taking in the beautiful view and enjoying the conversations in the home he has created for his girls. These eggs are a symbol of new life and new beginnings for him. I wish him all the happiesness in the world. Time to move forward bro.
I love the classic egg in a hole method of cooking breakfast, this just takes it a step further with the added garlic and breadcrumb crisps, and a serve of healthy green asparagus. The spicy bits in the chilli, really punch up the heat factor but, of course you can use as much chilli as you like.. imagine this with some hollandaise sauce drizzled over ? Take some sourdough bread, add an egg and your on your way to a delicious breakfast.
Eggs Luke style
Prep time 10 minutes
Cooking time 15minutes
4 thick slices sourdough bread
2 Tbsp olive oil
3 garlic cloves, sliced
2 bunches asparagus, trimmed
1 tsp chopped dried chilli
2 Tbsp parmesan cheese
1 Pull out some of bread in the centre of each sourdough slice, break up into small pieces. Set aside. Heat oil in a large frypan over medium heat and cook 2 slices of bread for 1 minute till lightly golden, turnover. Add garlic and reserved bread pieces to the side of the pan, cook for 2-3 minutes or till golden.Remove from pan.
2 In a small bowl crack an egg, pour into the hole of each bread slice, cover and cook for 1-2 minutes till eggs are cooked to your liking. Repeat with remaining 2 bread slices. Set aside, cover with foil and keep warm.
3 While eggs are cooking, heat a medium saucepan over medium high heat and bring to the boil. Add asparagus and cook for 1 minute till tender.
4 Serve eggs with crispy garlic and bread pieces, top with Parmesan cheese, chilli flakes and asparagus spears.