We are fast approaching the Easter holidays, and Sainsbury’s local is filling up on its stock of chocolate eggs and treats. This year, however, I thought I’d take a different stance on the habitual Easter festivities. That’s right, this isn’t a blog about chocolate. This is a blog about EGGS.
Eggs are actually one of the most adaptable ingredients out there. Whilst they have long been a staple element of most people’s diets, brunch and breakfast cafés are increasingly dedicating more and more time to recipes that feature eggs as their central ingredient. In celebration of this up and coming phenomenon, here are ten different ways to cook your eggs in the morning!
Eggs Benedict
(Eggs benedict at Whites Deli)
This has long been a popular brunch-time option, and for good reason! Eggs Benedict most often combines English breakfast muffins, ham, poached eggs and hollandaise sauce. However, several recipes use different variations of ham (my personal favourite is parma ham), or substitute ham altogether for bacon (even better!)
Top tip: For variations, look up recipes for Eggs Royale and Eggs Florentine.
Eggy bread
Eggy bread, also known as French Toast, is another classic that can easily be made at home. Simply cover two pieces of bread with beaten egg that has been mixed in with a little milk (salt and pepper included), and fry on each side for 2 to 3 minutes.
Top tip: For sweet French toast, add icing sugar, maple syrup and bacon.
Eggs in the basket
Another egg and bread recipe, eggs in the basket are simple and cheap to make. All you need to do is to cut a circle out of your bread with a cookie cutter.
Heat your bread with butter over a medium heat, and break an egg into the hole in the middle. After a couple of minutes, flip your bread and cook on the other side.
Eggs and soldiers
A family favourite! Eggs and soldiers remains a popular choice amongst breakfast-lovers worldwide. This is another super easy recipe, comprising just two ingredients (and butter for spreading). Although widely debated, I would boil the egg for 4 minutes if you’re looking for a soft-boiled egg with a runny yoke (perfect for dipping!).
Scrambled egg on toast (with a twist)
(Scrambled eggs with salmon and chive, Opposite Cafe)
This is another obvious choice if you’re looking for a simple egg and toast recipe. For variation, try adding sliced bacon or smoked salmon to increase flavour!
Baked eggs
Baked eggs are another new phenomenon that are taking over the brunch and breakfast scene. There are lots of potential combinations with this one, but my personal favourite combines spinach and ham. Simply tear the ham into smallish pieces, and place into a medium/large greased ramekin with your spinach. Break 2-4 eggs on top (depending on how many are eating), and season with salt and pepper before baking in a 180 degree oven for 8-12 minutes.
Other potential combinations: spinach and chopped tomato, chorizo and chopped tomatoes, spinach and smoked salmon.
Moroccan eggs
Moroccan eggs are basically a different, slightly more complicated, version of baked eggs. There are lots of different recipes for Moroccan eggs on the internet, but most of them include chopped tomatoes, garlic cloves (1-2), spring onion (or sometimes red onion), coriander, chilli (deseeded, or powdered), eggs (around 4), and sometimes cumin.
Method: Heat cooking oil in a large frying pan, adding the spring onion, garlic, and cumin. Next, add the tomatoes and chilli power, and leave to simmer. Once the mixture has simmered for at least 5 minutes, crack an egg into each quarter of the pan, and simmer until cooked. Top with chopped coriander. Serve with sliced potato cakes or crunchy bread.
Recipe adapted from the following: http://www.eattherightstuff.com/blog/2011/8/15/moro-top-ten-moroccan-egg…
Poached eggs on toast
This is another obvious recipe that requires little spending and minimum effort. For best results, use an egg poaching pan (available in most home-ware stores). If you’re looking for something a little different, use potato cakes instead of toast for a tasty alternative.
Croque Madame
(Croque Madame, Opposite café)
France’s answer to a classic toastie. A Croque Madame is basically a ham and cheese sandwich, fried or toasted, served with a fried egg on top. A lot of recipes melt the cheese and ham on top of the bread, adding béchamel sauce before topping with a fried egg.
Omelette
Omelettes are another breakfast and lunch favourite, but they’re not always easy to get right! If you’re not careful, you could end up with another variation of scrambled eggs. I usually opt for omelettes that incorporate pre-cooked meat (such as ham or chorizo) and, of course, melted cheese.
Method: Crack eggs into a mixing bowl, beating together with seasoning. Heat butter in a frying pan over a medium heat. Once bubbling, add the eggs and spread them evenly around the pan. As the omelette begins to cook, sprinkle over cheese and desired meat, and fold over. Fry until golden.
Top tip: Depending on what topping you use, you may wish to fry the filling beforehand. If you are planning to use mushrooms or other vegetables, for example, you might want to soften them first, then add them at the same stage as the cheese above.
Sources
All pictures are author’s own except for eggs in basket https://fr.pinterest.com/pin/316096467566031888/)