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lles flottantes au cidre cider floating islands
Îles flottantes is a classic French dessert of meringue islands floating on vanilla custard. Here’s why our cider-infused version is a must-make dessert:
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Cacio e pepe hash brown breakfast casserole
American-style breakfast casserole is the easy brunch recipe you need in your life. Here’s why this recipe is a fantastic way of cooking a stress-free brunch…
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Ham egg and chips
Ham, egg and chips with a twist is the easy dinner party main you never knew you needed. Here’s why Rosie Mackean’s take on this pub classic is a winner…
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Asparagus and egg mayo toasts
This asparagus and egg mayo toasts recipe by dinner party queen Rosie Mackean is the ideal get-ahead starter for a spring get-together.
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Eggs benedict with wild garlic hollandaise and mortadella
Level up your eggs benedict. Our eggs mortadella is made with delicious, silky mortadella and festooned with wild garlic hollandaise.
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Heart egg in a hole with bacon and avocado
Get Mother’s Day off to a flying start this year by serving these heart-shaped egg-in-a-hole toasts for breakfast (in bed, of course). If anything says ‘I love you’, it’s the combination of egg, bacon and avo… now that’s a language we can understand.
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Sesame and lime duck egg mayo
Using duck eggs gives egg mayo an instant upgrade. Add sesame oil for nuttiness, miso for depth and lime juice for zesty lightness.
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Charred purple sprouting broccoli on fried bread
Transform eggs on toast into a spring feast in this recipe from Kathy Slack. Top fried sourdough with charred purple sprouting broccoli, jammy eggs, butter beans and pickled cabbage.
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Classic egg mayo
Get ready to taste the best egg mayo of your life with this classic recipe. Our unapologetically eggy egg mayo is taken to the next level thanks to a mix of soft and hard-boiled eggs, plus plenty of malt vinegar and ground white pepper – an egg’s best friends. Pile your egg mayo on on toast, dolloped on a buffet plate, or eat with a spoon straight from the mixing bowl; it’s a classic for a reason.
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Mushroom buckwheat pancakes with poached egg and paprika hollandaise
Eggs benedict meets mushroom stroganoff for a rich and earthy Pancake Day winner. Whether to eat these mushroom buckwheat pancakes for breakfast or dinner is up to you.
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Thai fried egg salad Yum kai do
Yum-kai-do is an iconic Thai egg salad. In Marni Xuto’s recipe, the crispy fried egg is complemented by a zingy lime, honey and chilli dressing.
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José Pizarros huevos rellenos Spanish style devilled eggs
Chef José Pizarro shares his recipe for huevos rellenos, Spanish-style devilled eggs. The creamy, garlicky centres are each topped with a sprinkling of smoked paprika and a large anchovy. The perfect festive canapés to serve with cava.
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Festive fry up
We’ve given the full English a festive makeover with giant pigs in blankets, rosemary roast mushrooms, cranberry ketchup, nutmeg-spiked spinach, crispy sage eggs and panettone fried bread. Have it for breakfast, have it for dinner… Either way, you’re on to a winner!
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Air fryer sesame egg mayo vol au vents
Boiling an egg in an air fryer? Yep, it works! The shell protects the eggs from the heat, allowing them to cook and turn solid exactly as they do when submerged in boiling water. The heat will also puff up the pastry cases more than a conventional oven and give them an even, glossy golden finish all over.
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Houmous with tomato and mango chutney braised eggs
Use silky homemade houmous as the base for a vibrant vegetarian dinner. Top with eggs braised in a jammy tomato and mango chutney sauce. Helen says: “One of my favourite condiments is Iraqi amba, made with pickled mangoes. It’s incredibly sour and is used on street snacks across the Middle East to cut through fatty, rich flavours. This dish is my homage to amba, using mango chutney to re-create the fruity spice”
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Vietnamese rice paper pizzas with eggs spinach and sardines
Rice paper pizzas are a popular street food dish in Vietnam. Food writer Uyen Luu shares her version, loaded up with eggs, sardines and spinach and drizzled with a punchy garlic butter. Uyen says, “I like to cut these into triangles to make canapés for sharing among a crowd. It’s a fun job to share with kids.”
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