Simple fried eggs, cream and crispy chorizo for breakfast. These three tasty ingredients will have you adding this recipe to your breakfast rotation in no time. It is simple, easy and delicious. We added fresh herbs and feta cheese to enrich the cream and give it extra flavour and some toasted sourdough to soak it all up. ( Hard to see the sourdough in the image as the eggs covered the lot!)
Everyone needs a helping hand in life, and in pursuing their chosen career. When I was just starting out in food styling, I need a leg up, a helping hand, someone to give me a chance. Lately I have been receiving emails from budding food stylists and food styling assistants, who want to dive into the industry and make their passion work for them. So today I decided to pay it forward, and give one of them an opportunity to come on set and check out how its done, all the behind the scenes stuff. She jumped at the chance and we will organize a date soon that suits us both to grab a slice of a food stylists life. I also have a food blogger from Singapore , over here for her sisters wedding, willing to give up a couple of days in her travels to come and experience a day on set. We have arranged a shoot day so she can come, listen, absorb and hopefully take home lots of tips and tricks for styling her own blog.
Eggs Jennene style is named after the food director– Jennene who gave me a chance- the leg up I needed- that helping hand. She still employs me today and always trusts that I will get the job done. Cream is a favourite ingredient of Jennenes and when ever I am working on her recipes and see a recipe that includes cream, it makes me think of her. These eggs were delicious.
I loved the simplicity of the cream and oregano and the added spice from the crisp chorizo. Try and see.
Eggs Jennene style
1 Tbsp olive oil
1 chorizo, finely diced
2 thick slices sourdough bread , toasted
1/2 cup cream
50g feta cheese, roughly crumbled
1 /2 Tbsp chopped Oregano
2 Tbsp chopped parsley
1 Heat oil in a non stick frypan, over medium high heat. Add chorizo and cook for 3-4 minutes till heated through and golden. Remove from heat and drain on a plate lined with paper towel.
2 Wipe pan clean if there is lots of oil. Crack 2 eggs into a small bowl and tip into pan. Cook for 2-3 minutes or till cooked to your liking. Repeat with remaining eggs.
3 Remove eggs from pan and place on sourdough toast. Meanwhile add cream, feta and oregano, to pan and cook for 2 minutes stirring, till combined and bubbling .
4 Pour over eggs and sprinkle with chorizo, season with sea salt and cracked pepper. Sprinkle with chopped parsley to serve.
Eggs, cream and toast- a simple and classic breakfast that just got a makeover, with the herbed simmered cream, feta and chorizo. Yum.