How to make the best egg brunch
The world's gone eggs-tremely crazy for eggs. They're popping up everywhere. when more than 53 million people liked a picture of an egg on accompanied by the message "Let's set a world record together and get the most-liked post on". But it seems our love of eggs isn't only limited to posts – we can't get enough of them for breakfast or brunch either.
Luckily however you like your eggs – fried poached scrambled boiled or made into a frittata or omelette – we have all the recipes and tips you need to up your egg game this Easter.
These days you can get poached eggs everywhere from the Ritz to Wether spoons (other restaurants are available). If you want to cook the best poached egg of the 'brunch'.
Yummy, creamy, melt in the mouth-y scrambled eggs can be divisive. Overcook them and you're shunned, but under cook them and you'll get some dubious looks.
We have the perfect tip to cooking your eggs to the right consistency.
Legend has it that when Napoleon Bonaparte and his army were passing through the French town of Bessières he ordered enough eggs be gathered to make an omelette large enough to feed his army.
If you, like Napoleon, love a good omelette check out Ellis Barrie's top tips on whipping and flipping up a great omelette.
Did you know that the Egyptians, along with the Flintstones and half of Bedrock used to fry ostrich eggs. (Now THAT really would be make the ultimate egg sarnie). But if you can't get your hands on an ostrich egg then we have some pretty sweet ways to jazz up your fried egg brunch.
Boiled eggs have come a long way since Enid Blyton's Famous Five went off in a caravan with "a boiled egg in one hand and a piece of bread and butter in the other". Raising your boiled egg brunch game can be as simple as serving it with your favorite loaf to make dippy or as delicious as fish and egg kedgeree.
A frittata is essentially an omelette for when you're really hungry. It can contain pretty much anything, making it perfect for using up leftovers and makes a yummy, filling start to the day. If you don't finish it all, it's also great cold in a packed lunch.
Spicy squash and feta frittata with mint yoghurt
- 2 onions, thinly sliced
- 680g/1lb 8oz butternut squash, peeled, very thinly sliced
- 2 garlic cloves, grated
- 5cm/2in fresh root ginger, peeled and finely grated
- 1 tsp ground cumin
- 2 tsp paprika
- ½ tsp ground chilli
- 1 tbsp olive oil
- ½ tsp sea salt flakes
- 8 free-range eggs, beaten
- 160g/5¾oz feta, crumbled
- freshly ground black pepper
For the mint yog hurt
- 25g/1oz fresh mint leaves
- ½ green chilli, roughly chopped
- 1 lime, juice and finely grated zest
- 4 tbsp low-fat plain yoghurt
- ½ tsp sea salt flakes
Preheat the oven to 200C/180C Fan/Gas 6.
Tip the onions and squash into a roasting tin. Add the garlic, ginger, spices, oil, salt and a pinch of pepper. Mix well and cover tightly with kitchen foil. Bake for 35 minutes.
Meanwhile, to make the mint yoghurt put the mint, chilli, lime juice and zest, yoghurt and salt in a blender and blend well. Set aside.
Stir the squash, then pour over the eggs. Scatter over the feta and bake for 20 minutes, or until the eggs are just set in the middle.
The frittata into squares and serve hot or at room temperature with the mint yoghurt.