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! 😉

Piña Colada Pavlova

It was my Mum’s birthday over the weekend and since we’re still in the middle of a heatwave I decided to do something a little bit different instead of baking the ol’ tried and true sponge cake.  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.

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Pina Colada Pavlova

Ingredients

For the Curd:

  • 80g butter
  • 80ml pineapple juice
  • 2 eggs
  • 2 egg yolks (keep the whites, you’ll need those later!)
  • 2 tsp cornflour

For the Meringue Layers:

  • 250g caster sugar
  • 4 egg whites
  • 1 1/2 tsp cornflour
  • 1 tsp white vinegar

For the Cream:

  • 300ml Double Cream
  • 100ml coconut syrup
  • 100ml rum
  1. To make the curd, whisk together your eggs, sugar and cornflour in a pot and then transfer onto the hob.  Warm everything up on a low heat, adding your pineapple juice and butter.  Make sure you stir slowly but constantly to prevent it sticking or scrambling.  After 10 minutes the mixture will thicken and look a little bit like custard.  Take it off the heat and leave it to cool.
  2. To make your meringue layers, whisk together your 4 egg whites, gradually adding the caster sugar and cornflour.  Once you’ve got nice stiff peaks, whisk in the vinegar – that’s going to give you a nice crispy meringue on the outside whilst keeping it nice and gooey in the middle.
  3. Spread them out on a lined baking tray, smoothing them into disks and then bake in the oven for an hour at 120°.  Leave to cool.
  4. Once you’re ready to assemble (and eat; meringue’s hate moisture and as soon as you pile them with cream they’re going to crack and then go soggy), whip up your double cream with the coconut syrup and rum and then sandwich it in between the meringue layers with the pineapple curd.  Top with chopped pistachios if you want to be fancy 😉

Tada!  I decided to give Instagram TV a go the other day, so you can catch a video of me making this recipe over there.  It was my first attempt at making a video with a voiceover, so let me know what you think! 🙂