Bacon and eggs are always a winning combo, add mushrooms, spinach and you have the makings of a wonderful big breakfast. A sprinkle of chopped chilli for some heat and parsley for freshness and you have the Saturday style eggs of BJ!


photography by Rob Shaw , Recipe and styling by Sydney food stylist Jane Collins 


This is a combo style, for Bec and John.  We have lots of fun naming the eggs on a Saturday morning for the blog, always a small story attached. I love it when readers say they loved my “eggs Simple style “for example , or why is it always named?   These eggs started nearly two years ago now, and every Saturday I have posted an egg in a different style. Bec came up with this one, thanks Bec.

Working in the studio I always come across really cool ingredients and love to incorporate them into the Saturday style eggs.  So when someone goes to the trouble of especially bringing in farm raised eggs, I just had to shoot them. These eggs were hand gathered from a friend of Bec and Johns farm.  They raise chickens and enjoy the eggs. Today we got to come up with a recipes for these eggs, taste them and name them, and they were delicious. There is nothing like them. The yolks so huge and shinny, they almost take up all the whites.

These are the blueshelled eggs, which photograph beautifully and taste delicious.

Thanks Bec and John for these amazing eggs. Love working with like minded people who share your passion for food, flavour and fun. Looking forward to what 2017 brings.



Egg BJ style –



Serves 2

Prep time 20 minutes

Cooking time 10 minutes



2 Tbsp olive oil

300g Swiss brown mushrooms, sliced

sea salt & cracked black pepper

4 eggs

100g prosciutto

100g spinach leaves

1 Tbsp chopped parsley

1 tsp red chilli chopped




1 Heat oil a large frypan over medium high heat. Add mushrooms and season with salt and pepper, cook for 3-4 minutes till golden brown. Push mushrooms to one side of pan. Add prosciutto and cook for 1-2 minutes till golden. Stir to combine. Make 4 holes in the mushroom mix.

2 Crack an egg into a small bowl and tip each into the holes in the pan. Cook for 2-3 minutes, cover with a lid for the last minute.

3 Transfer eggs and mushrooms to a plate, sprinkle with chopped parsley and chopped chilli to serve.


photography by Rob Shaw, recipe and styling by Sydney food stylist Jane collins