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Spicy sausage scrambled eggs with tarka beans
Chef Sabrina Gidda’s spicy scrambled eggs recipe is perfect for a blow-out brunch. Tarka beans (Indian baked beans) are served with sausages and creamy egg. “This is tremendously nostalgic for me,” says Sabrina. “We often had tarka beans when I was growing up and even now I think this is my favourite way to eat baked beans. Nothing here takes too much effort yet it’s outrageously delicious – perfect alongside a stack of hot buttered toast.”
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Jersey royal tortilla with aioli and padrón peppers
This isn’t a classic Spanish tortilla, but it’s weeknight-speedy and using jersey royals gives it an edge. Smashing the potatoes gives you a nice bit of crispy texture, making this a spectacular dish – despite it needing just a handful of ingredients.
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Coronation egg sando
Give good old egg mayo the sando treatment to create something far superior, then elevate it to the stratosphere with coronation chicken flavours. With mango chutney for sweetness, chilli for heat, herbs for freshness and bombay mix for crunch, it renders cress – egg mayo’s usual partner – obsolete.
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Asparagus farinata with trout, poached egg and hollandaise
Farinata – a thick, fluffy Italian pancake made with chickpea flour and flavoured with rosemary – is an incredible base for all sorts of toppings. This brunch-friendly dish combines trout with asparagus spears, runny poached eggs and hollandaise for a decadent update on eggs royale.
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Savoury custard with mackerel and pickled rhubarb chawanmushi
Rhubarb and custard in a savoury setting? You bet – chawanmushi is a Japanese egg custard usually flavoured with dashi and topped with umami-rich mushrooms and seafood. This one uses the eggy canvas to showcase the wonderful flavour combo of smoked mackerel and pickled rhubarb – resulting in something very special.
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Uttapam egg roast
“This dish is perfect for brunch as it combines the goodness of eggs with a fluffy rice pancake laced with tongue-tickling spices – it’s both satisfying and nourishing.
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Kurdish poached eggs with swiss chard
Chef Pary Baban shares her recipe for buttery, stir-fried chard with poached eggs. Try this traditional Kurdish dish for a veggie brunch.
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Snow eggs with almond crumb, mango sorbet and passion fruit
This snow egg recipe from food writer and photographer Elainea Emmott is a simple showstopper dessert packed with fresh tropical flavour. The meringues float on light but hidden crème patissière next to the silky mango sorbet and contrasting crumb, plus the sharp tang of passion fruit on top.
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Carbonara scrambled eggs
Scrambled eggs are usually the last thing you want when making carbonara – here, however, the flavours of the iconic Roman pasta dish are incorporated into a seriously indulgent breakfast.
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Miso devilled eggs
Who doesn’t love a devilled egg? This Japanese-inspired twist on the retro classic amps up the umami with a spoonful of miso. We think they’re some of the best devilled eggs you’ll ever eat.
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Baked tomatoes and eggs with basil chilli and parmesan
Baked tomatoes with eggs, basil and parmesan makes a delicious and filling budget-friendly supper served with a crisp salad and crusty bread.
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MiMi Mei Fair Hokkien noodles
These noodles are a celebration dish worth making. Whether you’re cooking up a feast for Chinese New Year or simply a Friday night, Peter Ho of London restaurant MiMi Mei Fair has created a next-level Hokkien noodle dish. The delicate balance of fish sauce, Chinese chicken powder and ground white pepper makes for an umami sensation that’ll have you coming back for seconds.
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Noodles in a spinach and garlic sauce
She says: “Noodles are a symbol of long life. These ‘longevity noodles’ are traditionally eaten by Fujian Chinese, dressed in a garlic sesame oil. This is my modern take, served in a garlic spinach sauce and topped with spring onions and sesame seeds.”
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Chicken on crispy noodles
“A favourite of many dim-sum diners in Hong Kong in which thin, crisp-fried egg noodles are served with shredded chicken and sauce. The texture of the noodles contrasts with the softness of the chicken. In this recipe the chicken is velveted: that is, coated with egg white and cornflour, to keep the meat moist and tender.” Ken Hom
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Chilli tofu veg noodles
Our carb-light take on noodles is an easy weeknight win, and a great option for meat-free Mondays.
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Pork noodles
This Thai-inspired spicy pork and noodle recipe makes for a quick easy midweek meal.
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