How do you like your eggs in the morning? Boiled or fried and you’re satisfied? Or as long as they’re served with a kiss? Unfortunately, we can’t help with the latter but we are able to give you a rundown of our favourite recipes that put the mighty egg as the star ingredient. Then again, if you rustle up one of these delectable recipes you never know, a kiss may just be on the cards. Yep, they’re that good!
Healthy Folded Eggs by Madeleine Shaw
Gone are the days when scrambled eggs were reserved for student hangovers, smothered on slices of white toast and topped with baked beans. Oh no, they’ve grown up. Madeleine Shaw shows us how to get the glow with her velvety smooth folded eggs, served with an avocado puree and detoxifying asparagus.
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Shakshuka by Yotam Ottolenghi
Upon an aromatic and warming sauce with depth of flavour, sit eggs cooked to perfection and served with a hearty hunk of bread (we recommend sourdough). Whether you’re in Brixton or Birmingham, Yotam Ottolenghi’s North African dish will transport you to exotic plains and all before 10am.
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Kale, Chorizo, Crusty Croutons and a Poached Eggs by Jamie Oliver
Served as a late brunch or a light dinner, this rich dish packs a punch. Gooey nectar from a perfectly poached egg seeps over a mound of kale, chorizo and crispy croutons. Be sure to make a double batch of croutons, not only are they perfect for tomorrow’s lunchtime salad but we found ourselves eating more than a few straight from the pan!
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Tomato and Chickpea Ragout with Crumbed Eggs by Taste.com.au
Yep, you heard right. Crispy on the outside and soft on the inside is no longer the description we use solely to describe roast potatoes, as we’ve discovered the joy of crumbed eggs. You don’t have to be a chef extraordinaire to master this recipe, but we can guarantee a table of ‘oohs’ and ‘aahs’ when this is served. You can thank us later.
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Eggs Bakes in Avocado by SeriousEats.com
If you’re anything like us then avocado on toast with a poached egg is our go-to order at brunch. However, this recipe uses our two favourite ingredients in a new way and it’s so good it’s now climbing the ranks of our brunch favourites.
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