Parsee Scrambled Eggs: Lucy at Nourish Me adapts a Nigel Slater recipe into an easy meal for one. Onions, ginger, spices are cooked together with some tinned tomatoes and eggs are scrambled through this. I'd even add in a handful of baby spinach or fresh herbs, just to bump up the vegetable quota slightly and serve on a slice of wholegrain toast. As Lucy says it's "creamy, spicy and moreish".

Curried Egg Salad: a delicious twist on this old-fashioned classic, from Heidi of 101 Cookbooks. Boiled eggs are mashed together with curry powder and yoghurt, instead of the usual mayonnaise. To this she adds onion, apple, pecans and some chives. Lovely served in lettuce leaves and again, with a slice of wholegrain toast.

Skirlie: I have made Sophie's fast savoury oats more times than I can remember. This is such a genius little dish. You cook some onion and fresh herbs, add in the oats and cook them until they develop a toasty flavour. Add a few splashes of water, so they soften and then stir through a few handfuls of greenery. Top this lot with a poached egg and you have a delicious, filling and nutritious meal.

Baked Eggs with Spinach: Lovely recipe from UK chef Ottolenghi, where greens and leeks are cooked together and then you poach eggs in this vegetable mixture. Finish by topping with a spicy buttery sauce and some yoghurt. Absolutely delicious.