Eggs are a versatile ingredient that can be used in a variety of dishes. They make for a great ingredient in recipes because they can do so many things like the proteins in eggs coagulate when they are heated, which helps to bind other ingredients together. This is why eggs are often used in batters and doughs. They are a good source of protein and other nutrients, and they can be cooked in many different ways, so to narrow down those recipes here are ten amazing recipes all made with eggs…
Scrambled eggs with smoked salmon
Break 2 eggs per person into a bowl and lightly beat. Heat a knob of butter in a pan and add the eggs, scramble slowly until just set and then add shredded smoked salmon, snipped chives and a dollop of crème fraîche. For a wicked breakfast serve sandwiched in a toasted croissant!
Egg Fried bread
Using a round cutter cut holes out of the centre of pieces of bread. Fry the bread on one side and when it browns turn it over and break an egg into the hole, fry the other side until the egg is cooked through. If you want to be fancy cut the hole into different shapes – hearts are good for Valentine’s Day breakfasts!
Lightly beat 3 or 4 eggs with a splash of milk and a pinch of cinnamon. Dip pieces of white bread in the mixture and fry in butter until golden on each side. Serve piping hot with maple syrup, honey, more butter, bacon, sausage – or whatever takes your fancy.
Layer chopped tomatoes and slices of ham in the bottom of a gratin dish, season well and then break eggs gently on top. Cover and bake in a 200°C/400°F/gas mark 6 oven until the egg white is set. Serve with lots of hot, buttered toast for mopping up the juices.
Fry a chopped onion, chopped red pepper, and a clove of garlic, then add a tin of chopped tomatoes and season well. Add 4 lightly beaten eggs and scramble everything together and serve with shredded basil sprinkled over.
Fry cubes of courgette, onion and sweet potato until tender, stir in some finely chopped spinach leaves and spread out evenly. Pour on lightly beaten eggs and turn the heat down to low. Cook until set and then brown the top under the grill and scatter with grated parmesan.
Oeufs en cocotte
Line the bottom of the ramekins with a layer of chopped smoked haddock and a splash of cream. Break an egg gently into each one and then add another splash of cream and season well. Bake at 180°C/350°F/gas mark 4 until the eggs are set (about 10 minutes). Serve with toast triangles.
Cook some tagliatelle pasta, and drain it. While it is draining quickly fry some cubes of pancetta in the same pan, then add back the pasta and season well. Lightly beat a couple of eggs with a splash of cream and add this to the pasta, stir very briefly and then take off the heat and serve with plenty of grated parmesan.
Bacon and egg tarts
Line individual tart tins with readymade pastry (any kind will do), bake blind and then half fill with chopped bacon. Break and egg into each and sprinkle with grated cheese. Bake at 200°C/400°F/gas mark 6 until the egg white has set. Serve as a starter on a bed of rocket or they’re ideal for a packed lunch or picnic.
Break 2 egg yolks into a liquidiser. Heat a tablespoon of lemon juice with 110g (4oz) butter until boiling. Start the liquidiser and pour the boiling butter very slowly, in through the top – the mixture will thicken to a pourable consistency. Serve over poached eggs, or anything really!
Which of these recipes did you like the sound of? Have you got a recipe that includes Eggs? If you have why not tell us about it in the comments below.