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Pickled walnut scotch eggs
Few things can improve a picnic more than a homemade scotch egg – and they’re easier to make than you might think. These pickled walnut scotch eggs take just 35 minutes from start to finish. The sausagemeat is flavoured with parsley and nuggets of piquant pickled walnut, with a golden, fudgy egg yolk in the centre.
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Herb and walnut frittata with tomato salad
Inspired by Persian kuku sabzi, this verdant frittata is packed full of herbs and onions. A simple tomato salad is the perfect accompaniment for summer evenings. Discover more summer dinner inspiration, such as caramelised fennel gnocchi or salted potato and prawn skewers.
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Tamil egg curry
Food writer Shu Han Lee shares her recipe for a fragrant and creamy Tamil egg curry. Serve over steamed rice for a hearty and healthy midweek dinner.
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Chard potato and chilli saffron omelettes with yogurt
Chef Ben Tish shares his recipe for a filling omelette, packed with herbs and greens and served with plenty of chilli and yogurt.
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Leftover pasta frittata
Leftover spaghetti is the carb hero of this robust omelette – a bit like potatoes in a Spanish tortilla. This versatile frittata is the perfect vehicle for any leftover pasta and veg.
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Green shakshuka with feta and herbs
This ‘green’ shakshuka recipe from cookbook author Ruth Nieman is a verdant adaption of the popular Middle Eastern breakfast, made from a medley of greens and fresh herbs, topped with salty feta, a drizzle of olive oil and coriander leaves.
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Homemade mayonnaise
Homemade mayo is a completely different beast to the bleached white, stiff stuff in the shops. It’s so good, in fact, that it can become the star of the show – as you’ll discover when you make our foolproof homemade mayonnaise recipe. Whether you whisk by hand or use a food processor or a stick blender is up to you.
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Cottage cheese Turkish style eggs
Inspired by Turkish eggs, which are served on a bed of labneh or thick yogurt, this version uses cottage cheese instead. The poached eggs are complemented by cottage cheese flavoured with dill and lemon, and finished with a drizzle of simple spiced butter.
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Eggs florentine
Don’t leave this beautiful brunch to the professionals. Eggs florentine is the ultimate weekend indulgence and a great showcase for your culinary talents. Nothing beats proper hollandaise and a freshly cooked muffin!
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Artichoke and crisp frittata
Crisps in a frittata?! It really does work – and if you don’t believe us, believe legendary El Bulli chef Ferran Adrià, who was the first to popularise it. We’ve added creamy artichokes and a zingy side salad to cut through the richness.
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Artichoke and barley salad with soft boiled eggs
Combining hot and cold ingredients creates a robust warm salad, perfect for spring. Charred artichokes form the base of the meal, with a dressing made from their oil to make sure there’s no waste.
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Dippy egg with cheesy pancetta soldiers
Upgrade the classic dippy egg by serving it with cheesy pancetta soldiers. This weekend breakfast takes the boiled egg up a notch and is well worth a little extra prep time. Next time: Try avocado on rye with a crispy-edged fried egg.
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Egg zosui Japanese rice porridge
Use up leftover rice in this traditional egg zosui recipe by food writer Aya Nishimura. The Japanese rice porridge or broth makes a thrifty, nourishing supper for cold nights.
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Avocado on rye with crispy fried eggs
Ching He Huang puts her spin on avocado toast in this easy recipe, featuring seeded rye bread, crispy fried eggs and a drizzle of soy.
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Gochujang devilled eggs
Is it really a party without devilled eggs? This timeless canapé gets an on-trend glow-up by way of the savoury warmth of Korean gochujang.
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Turmeric eggs with spinach and pickled shallots
The spinach yogurt base in this delicious turmeric eggs recipe takes inspiration from Turkish eggs. The eggs are fried in earthy turmeric butter and scattered with quick pickled shallots and chilli.
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