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Eggs

Scrambled eggs with smoked salmon and dill -

Scrambled eggs with smoked salmon and dill -

Here's a great new way to scramble eggs – cooked in a double saucepan or in a bowl over simmering water, without any butter, then mixed with crème fraîche for a creamy result. With strips of smoked salmon and fresh dill, this is the ultimate luxury brunch dish.

Stuffed eggs salad

Stuffed eggs salad

The hollows in hard–boiled egg halves make perfect containers for a tasty filling – here carrot and chive – and the eggs look attractive served on a bed of ribbon vegetables and lamb's lettuce. All you need is some bread to make a satisfying lunch.

Quail eggs with asparagus and parmesan

Quail eggs with asparagus and parmesan

Make this lovely, warm salad in late spring with the new season's asparagus. The lightly steamed, bright green spears are topped with poached quail eggs, then finished with parmesan shavings and a crisp salad. Accompany with slices of baguette for an easy lunch.

Creamy curried eggs

Creamy curried eggs

A coconut curry sauce goes beautifully with eggs, and an aromatic vegetable pilaf is perfect alongside. Finish with some vitamin C–rich fruit, such as sliced mangoes, to ensure maximum absorption of iron from the eggs.

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Egg and anchovy pan bagna

Egg and anchovy pan bagna

Pan bagna is a Mediterranean layered sandwich, often prepared in a hollowed–out round, rustic loaf. Here eggs, anchovies, capers, basil and tomatoes – all ingredients from a classic salade niçoise – are layered in a long baguette, then left so that the flavours can meld.

Eggs with spicy peas and lentils

Eggs with spicy peas and lentils

A little spice can turn a few everyday ingredients into something special. This simple, satisfying dish provides a wealth of vital vitamins and minerals and the right balance of essential protein and fibre. Serve with basmati rice and/or warm naan for plenty of energy–giving starchy carbohydrate.

Chow mein with pork and green vegetables

Chow mein with pork and green vegetables

A mixture of green vegetables adds colour and crispness to this simple noodle stir–fry with pork and dried mushrooms. Chinese egg noodles are prepared more quickly than Western pasta they only need brief soaking – so this dish can be made from start to finish in less than 30 minutes.

Spinach and potato frittata

Spinach and potato frittata

This flat omelette makes a delicious vegetarian main course, and can be eaten hot or at room temperature. It is a versatile recipe, as almost anything can be added to it – a handy way of using up leftovers. Serve with toasted ciabatta bread and sliced tomatoes and/or a mixed green salad.

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Eggs Benedict

Eggs Benedict

Created in the 1920s at Delmonico's restaurant in New York City, this dish traditionally uses ham or bacon and a rich butter sauce. Here, a lower-fat yogurt and chive hollandaise contrasts with the richness of poached eggs and lean prosciutto, to make a lighter, but equally special version.

Spicy Vegetables with Eggs

Spicy Vegetables with Eggs

Quick and easy to prepare, this dish is an ideal midweek dinner but the colourful ingredients make it perfect for a celebratory meal, too. Originating in North Africa, it is also known as chakchouka.
Quick and Healthy Eggs

Quick and Healthy Eggs

Eggs are fantastic if you want something quick. An omelette is fast food at its best. Basil, parsley or chives are a perfect addition, or spice it up with Vietnamese mint or Thai basil. A zesty tomato chutney will give it flair. This recipe serves 1.

Boiled Eggs

Boiled Eggs with Dukkah

Dukkah is an Egyptian nut and spice mixture that can be sprinkled over vegetables or used as a dip. The nuts and spices vary, so feel free to experiment to make your own version. You can buy ready-made dukkah in jars, but it usually contains quite a lot of salt.

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