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.
1 tablespoon milk or water
salt and freshly ground black pepper
1 teaspoon butter
2 slices wholegrain toast
Gently crack the eggs into a bowl. Add the milk and a pinch of salt and black pepper, then lightly beat with a fork or whisk.
Heat a 15 cm (6 inch) non-stick frying pan over medium–high heat. Add the butter and swirl the pan until it foams. Immediately pour in the egg mixture and cook for 20 seconds, or until the omelette starts to set around the edges. Using a fork or spatula, gently pull the edges of the cooked egg into the middle of the omelette, tilting the pan so the runny bits run onto the hot pan.
When the egg is creamy on top and golden underneath, flip one half of the omelette over the other, into a semi-circle. Place toast on a warmed plate and slide the omelette onto the toast.
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.
Couscous is extremely versatile and can be used for both savoury dishes and for sweet ones, such as this quickly made, delicious hot cereal. The couscous is mixed with dried fruit and soaked briefly in hot milk, then topped with fresh fruit, to create something a little different to start the day.
For this savoury version of a classic French batter pudding, sweet cherry tomatoes are baked in a light, fluffy batter flavoured with grated pecorino cheese. Make individual clafoutis, or one large one, and serve for a simple lunch or dinner with bread or boiled new potatoes and green beans.
For these delectable chilli–flavoured omelettes, the eggs are whisked with cornflour to give them a slightly firmer texture, suitable for folding round a colourful and tasty filling of stir–fried vegetables and rice noodles.