If you’re done with scrambled, struggle with poaching and sunny-side up just doesn’t do it for you anymore, it’s time to get experimental with your eggs. Get some serious flavour happening with these delicious recipes from some our favourite new cookbooks.
harissa fried eggs
Most people seem to save eggs for a weekend brunch treat, choosing the easier option of cereal or toast before work. This super-simple delicious recipe is quick enough to whip up any morning of the week.
Preparation time: 5 minutes | Cooking time: 5 minutes | Feeds 4
glug of rapeseed oil
4 large free-range or organic eggs
100 g (3½ oz) pecorino or parmesan, roughly crumbled
3 tablespoons dried black olives, pitted
3 tomatoes (ideally green, yellow and orange varieties), cut into quarters
handful of roughly chopped flat-leaf parsley
handful of roughly chopped coriander (cilantro)
4 teaspoons harissa
crusty loaf of sourdough, to serve –optional
Start with a big glug of oil in a large non-stick frying pan and heat over medium–high heat for a minute or so. Crack in the eggs and sprinkle over the cheese and olives, then top with the tomatoes. Cook until the egg white has set and started to turn crispy at the edges, about 2–3 minutes. (To speed up the egg cooking process, cover the pan with a lid or foil.) Sprinkle over the parsley and coriander, dot with dollops of harissa and season generously with pepper.
Serve straight from the pan with big hunks of crusty sourdough, if you like, or just keep it carb-free.
oeufs cocotte with prosciutto & crusty breadcrumb topping
This is a delicious dish packed with flavour. You’ll impress yourself with this one – it looks and tastes amazing.
Preparation time: 5 minutes | Cooking time: 10 minutes | Feeds 4
4 slices of prosciutto
150 g (5½ oz) crème fraîche (sour cream)
4 free-range eggs
4 cherry tomatoes, cut into quarters
1 spring onion (scallion), thinly sliced
2 slices of bread, ideally a bit stale
25 g (1 oz/¼ cup) finely grated parmesan
small handful of finely chopped parsley
Preheat the oven to 190°C (375°F/gas mark 5).
Take four small ovenproof serving dishes and lay a slice of prosciutto in the base of each one, followed by a dollop of crème fraîche. Season with salt and pepper, then crack an egg into each dish, followed by another dollop of crème fraîche and the cherry tomatoes.
Blitz the bread in a blender or finely chop with a sharp knife to make breadcrumbs. Combine with the parmesan and parsley, then season with black pepper and sprinkle over each dish.
Bake for 6–7 minutes or until the breadcrumb crust is golden and the egg whites are set but the yolks are still runny. If the eggs are cooked before the breadcrumbs brown, blast them under a hot grill (broiler) for a minute or two – just keep an eye on them so they don’t burn. Garnish with spring onion and a sprinkle of pepper and serve.
Both of the above recipes are from Anna Barnett’s cookbook, Eat the Week.
baked eggs with yoghurt and chilli
2 tbsp olive oil
4 free-range eggs
150g Greek yoghurt
1 garlic clove, crushed
50g unsalted butter
½ tsp (more or less, depending on variety) kırmızı biber
6 sage leaves, shredded
Preheat the oven to 150°C/Gas Mark 3. Place the rocket and oil in a large pan, add some salt and sauté on a medium heat for about 5 minutes, or until the rocket wilts and most of the liquid has evaporated.
Transfer to a small ovenproof dish and make four deep indentations in the rocket. Carefully break an egg into each hollow, taking care not to break the yolk. Place in the oven to cook for 10–15 minutes, or until the egg whites are set (alternatively, divide the rocket into small pans and cook two eggs in each).
While the eggs are in the oven, mix the yoghurt with the garlic and a pinch of salt. Stir well and set aside; do not chill.
Melt the butter in a small saucepan. Add the kırmızı biber and a pinch of salt and fry for 1–2 minutes, or until the butter starts to foam and turns a nice golden-red. Add the sage and cook for a few more seconds. Remove from the heat.
Once the eggs are cooked take them out of the oven. Spoon the yoghurt over the centre, and pour the hot chilli butter over the yoghurt and eggs. Serve immediately.
Note: kırmızı biber is a form of dried red chilli. It’s a Turkish ingredient (translated, it means ‘red pepper’). The chillies are salted and dried before being flaked and then rubbed with oil. This gives them a unique, smokey sweetness.
Recipe from Plenty by Yotam Ottolenghi.