5 Eggcellent Egg Recipes

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Happy Easter Monday!  Hope you’ve had a lovely weekend enjoying the beautiful weather and scoffing plenty of eggs – whether they be the chocolate kind, or the regular kind!  Speaking of which, I bloody love a good egg.  We go through boxes and boxes of them in my house; I use them for baking, for brunches and lunches… and even Bungle’s a big fan – he gets a boiled egg with his dinner every night.  So, with that in mind, I’ve scrambled together (…see what I did there?) five of my favourite egg recipes, from pink poached eggs to pavlova. 🙂

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1. Hair of the Dog Shakshuka

Eggs in Purgatory, Shakshuka… whatever you want to call it, this is breakfast comfort food done right.  This recipe kind of reminds me of the “Wake Up Juice” that Marty McFly feeds to Doc Brown in Back to the Future Part III when he’s passed out in 1885 (one of my favourite movies of all time!).  It’s got a punch that’ll put you back on your feet after a heavy night out!  The egg and crumbly feta are just the kind of comfort food you need when you’re hungover, while the vodka, lime and chilli flakes give it a bit of a zing.

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2. Perfectly Creamy Scrambled Eggs

Scrambled eggs was the first “meal” I learned to cook for myself; it was pretty much my go-to lunch whenever I came home early from school.  I was using exactly the same method (two eggs, splash of milk, knob of butter, stir) until recently, when I decided I could probably do better.  I’m talking super creamy scrambled eggs – so rich that you can forego the obligatory slice of toast.  And, after doing a little research and experimentation I think I’ve got it down.  All you need are two eggs, a tablespoon of butter, and a tablespoon of sour cream (…and a pinch of black pepper if you’re into that).  The trick is to whisk together your eggs and sour cream first, then melt the butter in a deep, nonstick saucepan on a low heat.  Pour the egg mix in and then use a silicone spatula to gently shove the eggs around rather than scramble them.  Serve them up BEFORE they set.  Yum! 🙂

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3. Halloumi Hash

You just can’t go wrong with a heavy helping of Halloumi Hash!  It’s one of those meals that’d work for breakfast, brunch or dinner since it’s got a little bit of everything.  Aside from the necessary potatoes and chunks of halloumi, fill it out with whatever veg you fancy – or whatever you’ve got in the fridge!  And of course, it wouldn’t be complete without a fried egg on top. 🙂

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4. Pink Poached Eggs

I’m going to be absolutely clear on this one; this recipe is purely for the ‘gram.  There’s nothing out of the ordinary here – bog standard eggs, bog standard toast and a little bit of spinach and seasoning – the only thing that’s different is that the egg is pink!  There’s absolutely no culinary reason to make your poached egg pink – it won’t taste any different to a normal poached egg – but, it’ll definitely bring a smile to your face. I mean, isn’t everything better when it’s pink?  The trick is to use beetroot juice instead of the water you’d usually use to poach your eggs and – voila! – pink whites!

If Poached Eggs are your nemesis, here are some tips:

  1. Crack the egg into a small bowl or dish rather than straight into the water.
  2. Use a deep frying pan – it’ll give you more maneuverability.
  3. If you really want to cheat, crack your egg into a very lightly greased square of clingfilm and then twist to seal – it’ll keep all the whites together (but obviously won’t work for for the above recipe!)
  4. Crack your egg into a sieve to get rid of all the wispy white bits before you put it into the water – that way you’ll get a nice neat egg!
  5. Use a dash of white vinegar in the water to keep your whites together, or – if you’re only poaching one egg – try the whirpool method (swirl the water, then plop your cracked egg in the middle).

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5. Pina Colada Pavlova

You weren’t expecting that, now were you?  But hey, it’s a recipe that makes utilizes the whole egg (no more wasted yolks!); the whites are used for the meringue and the yolks make a lovely pineapple curd.  If there’s one thing I remember about dinners in my house as a kid, it was the prepacked meringue nests my Mum used to buy from Sainsbury’s to make impromptu pavlova for afters (sorry, Mum, I know… I meant “pudding”).  So I thought I’d give it a go from scratch and make a pina colada flavoured one complete with pineapple curd, coconut cream and a healthy splash of rum.

Have an eggcellent week everyone! 😉

5 Lazy Breakfasts to Try This Weekend

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Lazy weekend breakfasts and brunches are THE BEST.  I think they’re probably my favourite meal of the week and there’s a good chance that my death row meal of choice would be a big-ass brunch with all the bacon.  There’s something extra special about getting up after a long lie in, whacking on the kettle and then whipping something you wouldn’t normally have time to scoff on a weekday morning.  I know for a fact that I’ve got some leftover buttermilk in my fridge that’s destined to become a big stack of pancakes tomorrow morning and I CANNOT WAIT.  But if you’re in the mood to try something a little different this weekend, here are five lazy brunch recipes fresh from the archives. 🙂

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1. Frosties Battered French Toast

I love French Toast.  If you’ve got some stale bread (brioche, even better), milk and a couple of eggs then you’re golden.  But, let’s take it up a notch – and this is genius – once you’ve dunked your french toast into the milk and egg mix, try adding a crunchy coating by dunking it into a bowl full of crushed cereal before you fry it!  And, bada-bing bada-boom, you’ve got yourself some Battered French Toast.  I like to use Frosties, but you could literally use any cereal you fancy.  The possibilities are endless.

2. Halloumi Hash

This is one of my favourites things to have for Brinner (…breakfast for dinner – am I the only one who calls it that?) and I probably cook it at least once every couple of weeks.  Obviously the halloumi, potatoes and fried egg are non-negotiable, but as for everything else?  Add whatever you fancy or whatever you’ve got hanging about in the back of the fridge.  Cherries tomatoes on the turn?  Throw them in.  Half a red pepper?  Be rude not to.  Leftover salad?  Go for it.

3. Dutch Baby

Oh baby.  If you’ve ever wondered what might happen if you baked pancake batter instead of frying it, then wonder no more.  The result is basically one big, sweet yorkshire pudding.  The edges rise and crisp up to create a kind of bowl shape that you can fill with whatever you like.

4. Hair of the Dog Shakshuka

I call this Hair of the Dog Shakshuka due to the generous glug of vodka stirred into the herby tomato passata that makes up the foundation of this cosy breakfast.  There are literally hundreds of ways to make shakshuka, but all of them end with a very runny, very dunk-able egg (or eggs!) swimming in the middle.  It’s an easy one pot breakfast to share.  Yum!

5. Parfait Pots

If you’re not a fan of heavy brunches or putting in some time in the kitchen on the weekend, then this one’s for you.  Yoghurt Parfait Pots are basically sweet yoghurt pots topped with fruit and granola.  You can whip them up the night before and then just add the toppings before you’re ready to eat them.  The perfect breakfast to take back to bed with a massive mug and a magazine. 🙂

What’s your favorite weekend brunch? 🍳

Halloumi Hash

Remember when the weather wasn’t grey and miserable and it felt like summer was literally on the doorstep banging the door down?  Yeah, good times.  Well, back then we managed to have a barbecue (the first and hopefully not the last of the year…).  We had sausages, grilled chicken, and on a whim Sunny picked up some Halloumi Burgers and – oh sweet Jesus – I suddenly remembered just how amazing the stuff is.

Cue one moody Monday lunchtime I got a craving for some halloumi and – after a quick online search – landed on a recipe I fancied.  It’s one of those meals that’d work for breakfast, brunch or dinner since it’s got a little bit of everything.  🙂

Halloumi Hash

Ingredients

  • 1 egg
  • A handful of chopped baby potatoes (how many will depend on how many you’re cooking for)
  • Diced halloumi
  • Chopped baby tomatoes
  • Chopped bacon (or lardons)
  • Spinach
  • Olive oil
  • Mozzarella balls
  1. Boil the potatoes until they’ve just started to soften, then drain.
  2. Heat up a frying pan with a little olive oil, then fry the potatoes until they start to brown.
  3. Add the bacon, then the halloumi and finally the tomatoes and spinach.
  4. Serve with a fried egg and mozzarella. Yum!

Hope you’re having a good week!