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Posts Tagged ‘Breakfast’

Who says you can’t have broccoli for breakfast? It’s purple sprouting broccoli season and we can’t resist buying when we see it. Also good on a slice of toasted sourdough.

Crispy PSB with poached eggs – serves 2

  • 300g purple sprouting broccoli
  • 1 tbsp soy sauce
  • 1 tsp honey
  • 1 tbsp vegetable oil
  • 1 tbsp sesame seeds
  • poached eggs, to serve

Heat the grill to high.

Meanwhile, steam the broccoli until tender, about 5 minutes, then dry well with kitchen paper.

Put the soy sauce, honey and vegetable oil in a bowl and whisk to combine.

Put the broccoli into a roasting tin, pour over the marinade and toss gently, then sprinkle over the sesame seeds. Put the tin under the grill for 5-8 minutes or until the broccoli is crispy.

Divide the broccoli between warm plates and top with a poached egg. Serve with some toast if you like.

(Original recipe by Rosie Birkett in BBC Good Food Magazine, April 2019.)

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These make a nice brunch or lunch dish with some brown bread or toast. 

Smoked haddock & spinach egg pots – serves 4

  • a little soft butter for greasing
  • 4 tbsp fresh breadcrumbs
  • 200g skinless smoked haddock fillets, diced
  • 200g baby spinach
  • 6 large eggs
  • 200ml crème fraîche
  • ¼ tsp freshly grated nutmeg
  • 50g Cheddar, grated
  • a pinch of sweet smoked paprika
  • a small bunch of flat-leaf parsley, chopped
  • Brown bread or buttered toast, to serve

Preheat the oven to 200C/Fan 180C/Gas 6. 

Grease the inside of four 250ml ramekins or oven-proof dishes with butter, then dust with the breadcrumbs. 

Divide the fish between the dishes and put onto a baking tray. 

Wilt the spinach in a large saucepan with a tiny amount of water. Stir over a high heat for a few minutes, until wilted. Remove from the heat and drain in a colander. Leave to cool slightly, then squeeze as much liquid as you can out of the spinach. Roughly chop and divide between the dishes. 

Whisk the eggs and crème fraîche together in a bowl and season with a little grated nutmeg and some salt and pepper. Pour the egg mixture into the dishes and sprinkle with the cheese and a little smoked paprika. 

Put the tray on the middle shelf of the oven and bake for 10 minutes. Turn the oven to the grill setting and cook for a further 5 minutes or until golden brown on top. 

Sprinkle with the parsley and serve with the toast or bread. 

(Original recipe from Fresh Start by Tom Kerridge, Bloomsbury Publishing, 2018.)

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Much more filling than the tinned variety but unlike a number of other baked bean recipes, you don’t have to start with dried beans. This is quick and still pretty handy for lunch.

Beans on toast – serves 4 to 6

  • 200g bacon lardons or pancetta cubes
  • 1 onion, roughly chopped
  • olive oil
  • 1 stick of celery, finely chopped
  • 2 carrots, finely chopped
  • 2 x 400g tins of beans e.g. pinto, haricot or butter beans, drained and rinsed
  • 1 tsp black treacle
  • sourdough toast, to serve

Fry the bacon in a deep pan over a medium heat until golden, then add the onion. You can add a splash of olive oil if you need it.

Add the carrots and celery and cook for 5 minutes, until softened.

Add the tomatoes and simmer for 10 minutes. Next add the beans and simmer for another 10 minutes. Add the treacle and season with salt and black pepper.

Serve with toasted sourdough.

(Original recipe from The Kitchen Diaries II by Nigel Slater, Fourth Estate, 2012.)

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This makes a delicious veggie breakfast with toast or with bread and a salad for lunch. It is so simple but you need to use top quality tinned tomatoes as they are the star of the show.

Baked eggs with tomatoes – serves 4

  • 500g tinned tomatoes, drained, seeded and chopped
  • 3 tbsp olive oil
  • 8 fresh eggs

Preheat the oven to 220C/425F/Gas 7.

Put the tomatoes into a saucepan with 2 tbsp of water and a couple of pinches of salt. Cover and simmer slowly for 30 minutes, give it a stir occasionally.

Pour the olive oil into an ovenproof dish, then pour the tomatoes on top.

Break the eggs into the dish on top of the sauce and season with black pepper. Bake for 5 minutes or until the whites are just set and the yolks still runny.

(Original recipe from Southern Italian Cooking by Valentina Harris, Pavilion Books Limited, 1993.)

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Try this delicious Indian brunch dish by Cyrus Todiwala – chilli cheese on toast with a fried egg on top and ketchup on the side. We poached our eggs this time.

Wine Suggestion: What do they serve in those brunch places? Bottomless prosecco – something like that.

Eggs kejriwal – serves 2

  • 1 tsp butter, plus more for spreading on the toast
  • 1 small onion, finely chopped
  • 2-4 thick slices bread
  • 100g mature cheddar, grated
  • 2 tsp English mustard
  • a small handful of coriander leaves, finely chopped
  • 1-2 green chillies, deseeded and finely chopped
  • 3 large eggs
  • 1 tbsp oil
  • tomato ketchup, to serve (optional)

Melt the tsp of butter in a small frying pan and fry the onion for about 5 minutes or until soft. Remove from the heat and leave to cool.

Lightly toast the bread, then spread with butter and put onto a baking tray.

Heat the grill to medium.

Mix the onion, cheese, mustard, coriander, chilli and 1 egg together in a bowl and season.

Spread the cheese mix over the toast and grill for about 5 minutes or until set and bubbling.

Meanwhile, fry or poach your eggs.

Serve the cheese on toast on warmed plates with an egg on top and ketchup on the side.

(Original recipe by Cyrus Todiwala in BBC Good Food magazine, March 2020.)

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This granola from Dishoom has only a hint of sweetness and is much more nutty with hints of butter and spice so it makes a great foil to any fresh or poached fruit (here with Nigella’s pomegranate-poached quinces). It’s also great with just some creamy yoghurt, we loved it. The kitchen smells incredible as it toasts!

Dishoom Granola – makes 10-12 portions

  • 200g rolled oats
  • 100g almonds
  • 80g cashew nuts
  • 75g pistachio nuts
  • 45g desiccated coconut
  • 70g sunflower seeds
  • 70g pumpkin seeds
  • 20g sesame seeds
  • 100g acacia honey
  • 100g unsalted butter
  • 1 tsp ground cinnamon

Heat the oven to 210C/190C fan/Gas 6-7.

Line two large baking trays with baking parchment. 

Mix the oats, nuts, desiccated coconut and seeds together in a big bowl. 

Put the honey, butter and ground cinnamon into a small saucepan and heat gently until the butter is just melted. Pour over the dry ingredients in the bowl and mix well. 

Divide the mixture between the baking trays and spread evenly, just a wooden spoon to pat it down. Put one tray in the oven and bake for 10 minutes. Remove the tray from the oven and mix well, then press it down again. Bake for another 5 minutes, then remove from the oven and allow to cool completely before you stir or move it. Repeat with the other tray. 

Store in an airtight container and use within a month. 

(Original recipe from Dishoom by Shamil Thakrar, Kavi Thakrar & Naved Nasir, Bloomsbury Publishing, 2019.)

 

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You could have these for dessert with some crème fraîche but we like them for breakfast with yoghurt and granola.

Pomegranate-poached quinces – serves 6

  • 700ml pure pomegranate juice
  • 300ml cold water
  • 350g caster sugar
  • 3 fresh bay leaves
  • 1 tsp pink peppercorns
  • a few sprigs of thyme
  • pomegranate seeds, to serve (we skipped these)

Heat the oven to 160C/140C fan. 

Put the pomegranate juice, water and sugar into a heavy casserole with a lid. Stir well, then add the bay leaves, peppercorns and thyme. Put the casserole over a low heat and leave to warm gently. 

Peel, quarter and core the quinces and add to the pan with the pomegranate juice. 

Bring to the boil, then scrunch up a piece of baking paper, slightly bigger than the pan, then unscrunch again and press down on top of the quinces, tucking it in and up the sides of the pan. Cover with the lid and place in the oven. 

Cook for 1½-2 hours or until tender. Remove the lid and baking paper, then scoop out the quinces with a spoon. Strain the liquid, then return to the heat and bubble until reduced by half. Pour the liquid back over the quinces and leave to cool. Keep in the fridge until ready to eat, they keep well for a few days. 

(Original recipe from Cook, Eat, Repeat by Nigella Lawson, Chatto & Windus, 2020)

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There’s not many treats to be had at the moment, so we recommend treating yourself at breakfast with this delicious granola recipe by Yasmin Khan. We like it with yoghurt and roasted quinces.

Persian granola – makes a large jarful for a few breakfasts

  • 3 tbsp sunflower oil
  • 150ml date molasses or maple syrup
  • 2 tbsp honey
  • ¾ tsp vanilla extract
  • 350g jumbo rolled oats
  • a large pinch of sea salt
  • 25g sunflower seeds
  • 25g pumpkin seeds
  • 35g pistachios, roughly chopped
  • 35g flaked almonds
  • 50g dried fruit (optional), we used dried cranberries but you could use any dried fruit or a mixture

Preheat the oven to 170C/Gas 3½

Mix the oil, date molasses or maple syrup, honey and vanilla extract, together in a small bowl. 

Mix the dried ingredients, except the flaked almonds and the dried fruit, together in a large bowl, then pour over the sticky mixture and stir well to coat. 

Divide the mixture between two baking trays and pat down with a wooden spoon. 

Bake in the oven for 12 minutes, then remove and stir through the flaked almonds. Return to the oven and cook for a further 10-15 minutes or until golden brown. Keep checking though as it can burn easily. 

Leave to cool on the trays, then stir through the dried fruit if you’re using. It will keep for a couple of weeks in an airtight jar. 

(Original recipe from The Saffron Tales by Yasmin Khan, Bloomsbury, 2016.)

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Inspired by a clip we saw of Marcus Wareing while browsing online one lazy Sunday. Dead easy, we wish we’d discovered this method before and will be doing this from now on. The trick is getting the moisture out of the potatoes, and the result is crusty potato with a moist soft centre. We served with barbecued bacon and poached eggs.

  • Potatoes for two people – we used three medium ones
  • a small onion or shallot
  • butter

Peel and coarsely grate the potatoes. Spread out on a tray and sprinkle with salt.

Coursely grate the onion.

After a few minutes put the grated potato into the middle of a clean tea towel and twist up over a sink. Squeeze out all the liquid – make sure it’s dry.

Mix grated potato and onions in a bowl and season generously.

Heat a little vegetable oil in a non-stick pan over a medium heat and when hot add the potato mix. Use a spoon to flatten out into a circle and then push the sides inwards to shape and form into a cake. Fry until starting to form a crust; you’ll need to lift an edge and peak to find out.

Place a plate the same size as the rosti on top of it and turn the pan over holding the plate as well. Slide the rosti back  into the pan, now crusty side up. Put generous lumps of butter around the cooking rosti. Fry this side until crusty underneath too.

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Chachouka

This is the second version of this we’ve done in the last few weeks. Both times inspired by two extra peppers in a pack when we only needed one. This version is more caramelised and uses less fresh ingredients but it also takes a lot longer to cook. We loved the addition of saffron too.

You can cook the sauce the night before if you like  or keep half of it for the following day. You just need to reheat, then crack in the eggs and bake.

Chachouka – serves 4

  • 3 tbsp olive oil
  • 1 tsp cumin seeds
  • 1 large onion, halved and finely sliced
  • 1 garlic clove, crushed
  • 1 red pepper, finely sliced
  • 1 yellow pepper, finely sliced
  • ½ tsp hot smoked paprika
  • a pinch of saffron strands
  • 400g tin plum tomatoes, squeeze with your hands to break them up as you add to the dish
  • 4 eggs

Heat the oil in an ovenproof frying pan, then add the cumin seeds and fry gently for a couple of minutes. Add the onion and cook gently for about 10 minutes or until golden.

Add the garlic and peppers and continue to cook for at least 20 minutes, stirring often, until the peppers are soft and wilted. Add the paprika and saffron, then the tomatoes and some seasoning. Cook gently for another 10 to 15 minutes.

Preheat the oven to 180C/Gas Mark 4.

Taste and adjust the seasoning. If you can’t put your pan in the oven just transfer the sauce into a baking dish. Make holes in the mixture and gently break in the eggs (easier if you break into a mug first). Season the eggs with salt and pepper. Transfer to the oven and cook for 10 to 12 minutes or until the eggs are set but the yolk still runny.

(Original recipe from River Cottage Veg Everyday by Hugh Rearnley-Whittingstall, Bloomsbury, 2011.)

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Spicy Asparagus & Chorizo Baked Egg

We had this for breakfast on Easter Sunday but you could also have it for a handy lunch or dinner.

Spicy asparagus & chorizo baked egg – serves 2

  • 250g asparagus, cut into 3cm pieces
  • 40g diced chorizo
  • 1 tsp hot smoked paprika
  • 150g frozen spinach
  • 2 tbsp crème fraîche
  • 2 large eggs
  • flatbreads or toast, to serve

Heat a medium frying pan over a medium heat, add the asparagus and chorizo and cook for about 8 minutes. Stir in the paprika and cook for a further minute.

Add the frozen spinach and cook for about 5 minutes or until it has completely wilted. Stir in the crème fraîche and season with salt and pepper.

Make two space in the mixture for the eggs and gently slide them in. We find it easier to break them into mugs first. Cover the pan with a lid and leave for 5 minutes or until just set.

(Original recipe from BBC Good Food)

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Shakshuka

We needed a green pepper for another dish, but could only get a mixed bag of three leaving us with a red and yellow pepper needing to be used. The clocks have changed and so we had brunch, very unusual in this house where our human alarm clocks goes off at 6am most days. Jono has been mastering a new skill and so we had this with freshly baked sourdough. Don’t think we’ll be eating another bite until this evening!

Shakshuka – serves 2

  • 1 tbsp cold pressed rapeseed oil (we used olive oil)
  • 1 red onion, cut into thin wedges
  • 1 red pepper, finely sliced
  • 1 yellow pepper, finely sliced
  • 3 large garlic cloves, crushed
  • 1 tsp cumin seeds
  • 1 tsp coriander seeds, crushed
  • 1 heaped tsp sweet smoked paprika
  • 400g tin of cherry tomatoes
  • 115g baby spinach (we used frozen spinach, boil for a minute or two to wilt, then drain, squeeze out water with hands and chop)
  • 4 medium eggs
  • ½ small bunch of coriander, roughly chopped
  • ½ small bunch of dill, roughly chopped (we didn’t have any dill but used some fennel fronds)

Heat the oil in a large, non-stick frying pan. Add the onions and peppers and cook over a medium heat for 8-10 minutes or until starting to soften. Add the garlic and spices and stir for another minute, then add the tomatoes, spinach and 100ml of water. Turn the heat down and simmer, uncovered, for 10 minutes. Season to taste.

Make four indentations in the mixture and gently crack an egg into each one (we find it easier to crack the eggs into mugs and pour them in). Cover with a lid or foil and cook over a low heat for 8-10 minutes or until the eggs are just set. Scatter over the herbs and serve.

(Original recipe from BBC Good Food)

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Spinach Rarebit with Poached Eggs

We sporadically try and make an effort with breakfast on the weekends though more often than not we fall back to poached eggs on toast – not that there is anything wrong with that. This rarebit was nice for a change and we’ll definitely be skipping lunch!

Spinach rarebit with poached eggs – serves 2

  • 100g baby spinach
  • 125g mature cheddar, grated
  • ½ english mustard – we used Dijon
  • 2 scallions, finely chopped
  • 2 dashes of worcestershire sauce
  • 1 egg yolk, plus 2 eggs for poaching
  • 4 small slices of sourdough
  • rocket dressed with lemon juice to serve

Put the spinach in a colander and pour over a kettleful of boiling water, then leave to cool. Squeeze out as much water as you can then chop.

Put the cheddar, mustard, scallions, worcestershire sauce, egg yolk and spinach in a bowl, season and stir to combine.

Poach the eggs in a small pan of simmering water.

Heat the grill to high. Toast the bread on both sides then spread the rarebit mixture over the slices. Grill until golden and bubbling, then top with an egg, plenty of black pepper and some dressed rocket on the side.

(Original recipe by Janine Ratcliffe in Olive Magazine, December 2019)

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Vege breakfast

This is a variation on a brunch dish from Jamie Oliver’s Veg book. Honeyed halloumi, chopped salad, yoghurt, tahini and soft-boiled eggs & dukkah. Jamie also suggests figs and black olives but we couldn’t find figs anywhere this weekend so we made do with some grapes instead and a plate of toasted sourdough. It definitely improved our morning and we’ve made honeyed halloumi for breakfast and dukkah on everything since.

To make your own dukkah mix 50g blanched hazelnuts, 1 tbsp cumin seeds, 1 tbsp fennel seeds, 1 tbsp coriander seeds and 2tbsp sesame seeds in a bowl. Spread over a baking tray and cook for 8-10 minutes at 180C/160 fan or until toasted. Pulse the mixture a few times in a food processor just to chop the nuts.

Veggie Breakfast – serves 4

  • 4 large eggs
  • 1 little gem lettuce
  • 4 sprigs of fresh mint, leaves mint
  • 1 ripe beef tomato
  • ½ a cucumber
  • 2 tbsp natural yoghurt
  • 2 tbsp tahini
  • 1 lemon
  • 225g halloumi cheese
  • 2 tbsp sesame seeds
  • 4 tsp runny honey
  • 4 ripe figs, quartered –  or other fruit
  • 8 black olives, destoned
  • 1 tbsp dukkah (see above)
  • flatbread or toasted sourdough

Bring a pan of water to the boil, then put the eggs in and cook for 6½ minutes, then drain and peel under cool running water.

Chop the lettuce, mint, tomato and cucumber together on a board. Drizzle over the yoghurt and tahini and squeeze over the lemon juice, then continue to chop and mix until fine. Season with salt and black pepper.

Slice the halloumi lengthways into 4, then fry in 1 tbsp of oil over a medium heat. Cook for 2 minutes on each side, then sprinkle with the sesame seeds and turn the cheese until coated all over. Remove to a plate and drizzle with the honey.

Halve the eggs and sprinkle with the dukkah. Arrange the fruit and olives together on a plate.

Serve warm with some toasted sourdough or flatbreads.

(Original recipe from Veg by Jamie Oliver, Michael Joseph, 2019.)

 

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Breakfast quesadilla

Quesadillas are a regular feature on our weekend breakfast/lunch table as we often have tortilla wraps leftover from pack lunches in the week. We loved these spicy, veggie ones for Saturday breakfast.

Breakfast Quesadillas – serves 2

  • a knob of butter
  • 2 eggs, beaten
  • ½ an avocado, sliced
  • 2 flour tortillas
  • 4 cherry tomatoes, chopped
  • 25g cheddar cheese, grated
  • 2 pickled jalapeños, chopped

Heat the butter in a small pan, tip in the eggs and stir until scrambled.

Scatter the avocado over one of the tortillas. Top with the scrambled eggs, the cherry tomatoes, the cheddar and the jalapeños. Top with the other tortilla and slide into a hot non-stick frying pan (we brush the tortillas on the outside with a tiny bit of oil to help them brown). Cook for 2-3 minutes then flip over and continue to cook until the cheese is melted and the insides are hot. Cut into wedges to serve.

(Original recipe by Janine Ratcliffe in BBC Olive Magazine, March 2019.)

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Jules' granola

We love granola but often find it too sweet. This home-made version by Tom Kerridge is a super-flavoursome breakfast option. Serve with plain yoghurt and fresh fruit.

Homemade Granola 

  • 300g rolled oats
  • 100g mixed seeds -e.g. pumpkin, sunflower and sesame seeds
  • 50g hazelnuts, roughly chopped
  • 50g pecans, roughly chopped
  • 50g pistachios, roughly chopped
  • 50g flaked almonds
  • 4 tbsp coconut oil
  • 125ml maple syrup
  • 50ml honey
  • 2 tbsp vanilla extract
  • ½ tsp ground cardamom
  • ½ tsp ground ginger
  • 1 tsp ground cinnamon
  • 1 tsp sea salt flakes
  • 50g coconut flakes
  • 150g mixed dried fruits e.g. cranberries, chopped apricots, chopped dried apple, raisins

Preheat the oven to 170C/Fan 150C/Gas 3.

Line two baking trays with baking parchment.

Mix the oats, seeds, chopped nuts and flaked almonds together in a big bowl.

Put the coconut oil, maple syrup, honey, vanilla and spices into a small saucepan and heat gently, stirring, until the coconut oil has melted. Pour over the oat mixture, add the salt and mix well.

Spread the mixture out in a thin layer on the baking trays and bake for 15 minutes. Add the coconut flakes and dried fruit. Mix well and bake for a further 8-10 minutes or until the coconut flakes have browned. Remove from the oven and leave aside to cool.

Store in an airtight container and serve with yoghurt and fresh fruit.

(Original recipe from Tom Kerridge’s Fresh Start, Bloomsbury Publishing, 2018.)

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Mushrooms baked on toast with herbs, butter & garlic

Roasting this entire dish in the oven is such a good idea. The mushroom juice soaks into the toast and it all comes together in a truly magical way. Yet more breakfast inspiration from Gill Meller.

Mushrooms baked on toast with garden herbs, butter & garlic – serves 5

  • 5 slices of good country-style bread or sourdough
  • 10 large open-cap mushrooms e.g. Portobello
  • 50g cold butter
  • 5 thyme sprigs
  • a small bunch of parsley, leaves finely chopped
  • ½ a small bunch of chives, finely chopped
  • 5 garlic cloves, skin on and bashed with the flat of a knife
  • 2 tbsp extra-virgin olive oil, plus extra to serve

Heat the oven to 190C/375F/Gas 6½.

Arrange the bread on a large baking tray. Put the mushrooms on top; no matter if they hang over the edges.

Slice the butter thinly and put pieces on each mushroom. Scatter over the herbs and garlic. Season generously with salt and pepper and drizzle with oil.

Bake the mushrooms for 15-20 minutes or until the mushrooms are completely soft and the toast is crunchy at the edges.

(Original recipe from Time by Gill Meller, Quadrille, 2018.)

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Purple sprouting broccoli with smoked paprika, yoghurt & eggs

We’re trying to make more of an effort at breakfast time. This dish by Gill Meller of River Cottage is more suited to a weekend when you have a bit more time but it’s worth it as the flavours are great. The vegetable shop can get a bit boring at this time of year but then arrives Purple Sprouting Broccoli to keep us in good spirits.

Serve this with some toasted brown bread for mopping up the hot, smoky butter.

Purple Sprouting Broccoli with Smoked Paprika, Yoghurt & Eggs – serves 2

  • 2 eggs
  • 250g purple sprouting broccoli
  • 50g butter
  • 1 garlic clove, thinly sliced
  • 1 rosemary sprig
  • 2 tsp sweet smoked paprika
  • 4 tbsp natural yoghurt
  • toasted brown bread, to serve

Start by poaching the eggs and keeping them warm.

Bring a large pan of salted water to the boil and simmer the purple sprouting broccoli for a few minutes until tender. Drain and allow to steam dry.

Meanwhile, melt the butter in a small pan until sizzling then add the garlic, rosemary and smoked paprika. Cook for about a minute or until the garlic is softened but not browned, then remove from the heat.

Divide the yoghurt between two warmed bowls. Lay the broccoli in the bowls with the poached eggs. Season everything with salt and pepper and spoon over the smoky butter. Serve immediately with plenty of toast.

(Original recipe from Time by Gill Meller, Quadrille, 2018.)

 

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Potato cakes

We sorely miss potato farls which you can buy in every bakery in Belfast and are so delicious with bacon for breakfast or brunch. It was a delight to find such a good and easy recipe. You have to make these with hot potato so it’s fine to use leftover mash but make sure you re-heat it.

Potato cakes 

  • 450g potatoes, steamed and put through a mouli-légumes or potato ricer
  • 110-140g flour sieved with a tsp of sea salt
  • 45g unsalted butter

Work the ingredients together with your fingers, then roll out the dough lightly into thin circles with a very well floured rolling pin. Cut with a scone cutter into circles and fry in a little butter until browned.

Serve hot with more butter and some crispy bacon.

(Original recipe from Tamasin’s Kitchen Bible by Tamasin Day-Lewis, Weidenfeld & Nicolson, 2005.)

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Ouefs en cocotte

A simple but indulgent weekend breakfast. Perfect for using up any leftover cream from the night before.

Ouefs en cocotte 

  • butter
  • one egg per person
  • one tbsp of cream per person

You need small oven-proof china dishes.

Pre-heat the oven to 190°C/Gas 5.

Get your eggs ready by breaking into separate mugs.

Put a lump of butter into each dish. Place in the oven and remove as soon as the butter has melted.

Slide an egg into each dish.

Pour a tablespoon of cream over each egg, avoiding the yolk, and return to the oven.

You need to watch these carefully but they are likely to take about 4-5 minutes. You want to remove them while you still have a runny yoke. If you practice these a few times you will get to know the perfect timings for your oven.

Serve with buttered toast soldiers.

(Original recipe from At Elizabeth David’s Table: Her very best everyday recipes, Penguin, 2010.)

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