Colombian eggs (pictured above)
Prep 10 min
Cook 5 min
Serves 2
20g unsalted butter
2 spring onions, finely sliced on the diagonal
4 eggs, beaten
1 tomato, quartered, deseeded and cut into 1cm dice
Salt and black pepper
2 slices sourdough bread
1 ripe avocado, cut into 5mm-thick slices
Melt the butter in a frying pan. When it’s foaming, add the spring onion and cook until soft, taking care not to let them burn.
Add the eggs and scramble lightly. Finish with the diced tomatoes and season with salt and pepper.
Toast the sourdough and lay the avocado on top. Spoon the eggs over, season again and serve.
Dan Doherty, Duck & Waffle
Green baked eggs with broccoli, edamame, chard, miso verde and soy
Prep 30 min
Cook 15 min
Serves 2
For the miso verde
30g white miso paste
3 stalks coriander, chopped
½ tsp minced ginger
1 tsp lime juice
1 tsp lemon juice
1 tbsp tahini
1 tsp honey
2 spring onions, peeled and sliced
1 tbsp olive oil
For the eggs
1 tbsp vegetable oil
30g broccoli
50g chard
2 eggs
50ml light soy sauce
50ml water
1 spring onion, peeled and sliced
¼ green chilli, peeled and sliced
20g edamame beans, podded and blanched
½ tsp black sesame seeds
4 coriander stems, leaves picked
To make the miso verde, put all ingredients in a blender and puree until smooth. Any leftovers can be stored in fridge for up to a week
To cook the eggs, heat the oil in a heavy based, oven-proof pan, throw in the broccoli and fry hard until brown around the edges. Add the chard and stir to combine.
Break the eggs directly into the pan on top of the broccoli and the chard. Mix the soy sauce and water, and pour into the pan. Put the pan in the oven for five minutes, then remove and top with the spring onions, green chilli, edamame and black sesame seeds. Finally top with some of the miso verde and the coriander leaves and serve.
Miles Kirby, Caravan
Potato, egg and bacon breakfast tacos
Prep 10 min
Cook 25 min
Serves 4
4 slices thick-cut streaky bacon
1 baking potato, peeled and cut into 1cm dice
Salt and black pepper
1 large pinch paprika (optional)
2 eggs, lightly beaten
4 tortillas (15 cm), warmed according to packet directions
To garnish
Salsa
Diced onion
Diced avocado
Hot sauce
Coriander
Heat a large cast-iron frying pan over medium-high. Add the bacon and cook, turning occasionally, until the fat is frothy and the bacon is crisp, about four to six minutes.
Drain the bacon on kitchen towel, and set aside, reserving two tablespoons of bacon fat. When cool enough to handle, break up the bacon into small pieces and set aside.
Return the frying pan to the heat, add the potato, season with salt, pepper and paprika (if using), and cook, partially covered, until golden brown and tender, 10-12 minutes. Transfer the potatoes to a bowl.
Return the pan to medium heat, add the eggs and season. Scramble the eggs, pushing them around with a spoon, until they are fluffy and the desired consistency, one to two minutes.
To serve, top each tortilla with bacon, eggs and potatoes. Serve with toppings, if desired.
America: The Cookbook by Gabrielle Langholtz (Phaidon)
Tortilla with chorizo
Prep 15 min
Cook 45 min
Serves 4
4-5 tbsp extra-virgin olive oil
3 onions, thinly sliced
Salt and black pepper
4 medium waxy potatoes, such as Charlotte, peeled, halved lengthways, then cut into 3mm slices (a mandolin is useful here)
6 medium eggs
200g cooking chorizo, cut into 2cm x 2cm cubes
Slowly heat two tablespoons of oil in a pan, add the onions with a pinch of salt, and caramelise slowly until dark golden brown – around 30 minutes.
Put at least 3cm of oil into a large nonstick pan on a low-medium heat. Season the sliced potatoes and add to the pan, but don’t overcrowd it – cook them in two batches if you need to. Cook until soft and golden. Remove to a bowl or plate using a slotted spoon, and cook the second batch, if necessary.
While they are still warm, but not hot, mix together the cooked onions and potatoes, then whisk the eggs and add to the potato/onion mix. Set aside for at least 15 minutes. The potatoes will start to absorb the egg, and their juices will mix together.
Fry the chorizo in olive oil on a medium heat until slightly crisp on the outside but still juicy inside. Take off the heat, leave for a minute, then mix the chorizo and its cooking juices into the tortilla mix.
Put two tablespoons of olive oil in a medium-sized pan about 4cm deep, and put on a medium heat. When warm, pour in the tortilla mix and reduce the heat to low. When the edge of the tortilla starts to set, it’s ready to turn. Cover the pan with a plate, turn the lot over, then slide the tortilla off the plate back into the pan. Cook for another two minutes, then turn again, using the same method but cleaning your plate or lid first up to three times, so it cooks evenly. Check how cooked it is by pressing with your finger: if it rises up at the sides, it is still too eggy. Leave to rest for 10 minutes before slicing.
Serve with alioli, good bread and some salad leaves.Refrigerate any leftover tortilla and take it out of the fridge for an hour or so before eating.
Sabor by Nieves Barragán Mohacho (Fig Tree)
Egg hoppers
Prep 15 min
Proving 4 hr
Cook 20 min
Makes 8
450g rice flour
2 tsp salt
⅛ tsp sugar
1 tsp dry yeast
225ml lukewarm water
675ml coconut milk
¼ tsp baking soda
3 tbsp vegetable oil
8 eggs
For the pol sambol
300g fresh coconut flesh, shredded
4 tsp chilli powder
½ tsp salt
2 tsp Maldive fish (or 1 pinch bonito flakes, or 1 pinch katsuobushi)
50g shallot, peeled and minced
Juice of 2 limes
For the seeni sambol
600g red onion, peeled and thinly sliced
6 green cardamom pods
1 cinnamon stick
1 pandan leaf (optional)
1 tsp crushed red chilli
1 tsp Kashmiri chilli powder
1 ½ tsp tamarind paste
2 tsp tuna flakes: Maldive fish (or 1 pinch bonito flakes)
1 tsp sugar
1 tsp salt
60ml rapeseed oil
First, make the hopper dough: sift the rice flour into a bowl and add the salt and sugar. Dissolve the yeast in the water and add to the flour, mixing with a wooden spoon to form a stiff dough. Leave to rise for three hours.
Add the coconut milk and a pinch of baking soda to the dough, mix by hand and leave to rise for another hour.
To make the pol sambol, pound the ingredients in a mortar and pestle and set aside.
To make the seeni sambol, heat the oil in a pan and cook the onion, with the green cardamom, cinnamon sticks and pandan leaf, if using, until the onions are golden. Add the chillies, cook for a few seconds, then mix in the tamarind paste, Maldive fish, salt and sugar. Saute quickly and season it should be a balance of spicy, sweet and sour. Set aside.
To cook the hoppers, oil a hopper pan or other small wok-like pan and heat. Pour in a ladleful of well-mixed batter and swirl to cover. Crack an egg into the centre, cover the pan and cook until the hopper is crisp at the edges – two minutes. Season and serve with the sambols.
Hoppers, St Christopher’s Place
Yoghurt soup with poached eggs
Prep 10 min
Cook 20 min
Serves 1
White-wine vinegar, for poaching the eggs
2 eggs
150g natural yoghurt
1 tbsp chilli oil
Flaky salt
Fresh coriander or dill, to garnish (optional)
Slices of toasted ciabatta, to serve
Heat the oven to 140C/285F/gas 1.
Bring a saucepan of water to a boil and add a small splash of vinegar. Crack each egg into an individual ramekin or small bowl. Create a “whirlpool” effect in the water by stirring it vigorously in one direction. Gently tip each egg from its ramekin into the middle of the water one by one. Poach for three minutes, then remove with a slotted spoon and drain on kitchen paper.
Meanwhile, spoon the yoghurt into an ovenproof dish and put it in the oven for five minutes.
Put the yoghurt in a serving bowl and top with the poached eggs. Add a drizzle of chilli oil, garnish with coriander or dill (if using) and sprinkle over some sea salt. Serve with toasted ciabatta to dip into the eggs and yoghurt.
Magic Soup by Nicole Pisani and Kate Adams (Orion)
- Food styling: Ellie Mulligan. Prop styling: Anna Wilkins
