Simple bacon and eggs equals a great breakfast right ? Really good eggs are the best start to any delicious egg dish. The eggs today are from a fellow foodie I work with.Recently she visited her parents farm and I scored the freshly laid eggs ! I love how they are all different colours, and sizes. The yolks are an amazing golden colour and they were sitting up all perky and fresh.We thought we had a couple of double yolkers in there, but they were just big eggs, no doubles this time. Thanks Sarah for thinking of Saturday style eggs and Sizzle and Swirl!
photography Pablo Martin
styling Sydney food stylist Jane Collins
Eggs sarah style
Prep time 15 minutes
cooking time – 10 minutes
1 Tbsp olive oil
4 rashers bacon, roughly chopped
100g spinach leaves
sea salt & cracked pepper
2 Tbsp grated Parmesan cheese
1 Heat large frypan over medium high heat. Add bacon and cook for 3-4 minutes till golden. Stir in spinach leaves till wilted. Make 4 little piles of bacon and spinach mixture and make a well in the centre of each.
2 Crack 1 egg into a small bowl, and tip into the centre of bacon mixture. Repeat with remaining eggs.
3 Cover with a lid, reduce heat to medium low and cook for 2-3 minutes or till cooked to your liking. Transfer each pile to a plate and sprinkle with sea salt and cracked pepper and Parmesan cheese
Sizzle sub- sauté kale instead of spinach, make this a vego brekky and sub out the bacon for some smashed chick peas- full of flavour and a great protein hit.
Sizzle tip– I purchase the Parmesan cheese in a block and just grate fresh whatever I need. Wrapped in wax paper and kept in the cheese drawer of the fridge. The cheese keeps better this way and theres nothing better than freshly grated Parmesan.
So start with the best produce available to you, and you won’t have to do much. All the hard work has been done for you! Simple, fresh and you will turn it into delicious!