Runny fried eggs with rocket and tomatoes
When I first started to pursue my new career in food styling, I was helped and guided by an amazing photographer, he still helps and educates me today with tips, tricks and information about light, texture and form. I love working with Andre experimenting with new ways to capture the light to make the food sing. You can see Andres work here.
Prep time 10 minutes
Cooking time 8 minutes
Serves 4
Ingredients:
8 slices bread, toasted
2 Tbsp olive oil
8 eggs
1/2 bunch rocket leaves, chopped
8 oven roasted tomatoes (see recipe below)
mayonnaise to drizzle (optional)
Oven roasted tomatoes:
1 kg Roman tomatoes
2 cloves garlic, thinly sliced
2 thyme sprigs, leaves picked
Sea salt
Cracked pepper
Fried Eggs
Heat oil in a large frypan over medium heat. Crack 2 eggs into a small bowl and tip into the frypan, repeat with 2 more eggs. Cook for 2 minutes, flip over and cook for 30 seconds, or till cooked to your liking. Repeat with remaining eggs.
Place toast on a serving plate and add eggs to one piece of toast. Place rocket and tomatoes on the other side of toast, drizzle with mayonnaise and cracked pepper. Close sandwich or eat as an open sandwich.
Oven Roasted Tomatoes
Preheat the oven to 170°C. Line a large oven tray with baking paper. Cut the tomatoes in half lengthways and place on the prepared tray cut side up. Place a piece of garlic on each tomato, sprinkle with thyme leaves, season with salt and pepper.
Cook tomatoes for 20-25 minutes until softened and just starting to collapse.
* Tomatoes will keep in a covered container in the fridge for up to 1 week.
* Use wholegrain or your favourite bread. Add herbs such as oregano, rosemary or basil to the tomatoes.