Mushroom Tortilla (4)

I’m always looking for new recipes for tortilla and frittata and this one from Nieves Barragan Mohacho has quickly become a favourite when I can get wild mushrooms.

Wild Garlic and New Potato Frittata (4)

A great way to use wild garlic from Ed Smith. Serve with a crisp salad.

Potato and Gochujang Braised Eggs (4)

These eggs make a delicious breakfast, brunch or light supper. The recipe is from ” Ottolenghi Flavour” by Yotam Ottolenghi and Ixta Belfrage.

Butter Bean, Goat’s Cheese and Chard Frittata (4)

We love to eat frittata and I am always delighted when I get a recipe for a new version. This is from the recently published ” One Pan Beans” by Claire Thomson. This chef and food writer lives very near to me and we share the same local shops on our doorstep. I eagerly await every new publication and am slowly but steadily cooking my way through her books. I think the latest count is 11. She also now has her own recipe website named after her first book 5 Oclock Apron.

Fried Egg Salad (2)

These eggs are served with jasmine rice and a hot and sour thai dressing. The recipe is from ” Dinner ” by Meera Sodha.

Brown Shrimp Omelette (2)

An indulgent yet simple supper from ” Seafood Cafe Cookbook” by Mitchell Tonks. If you love fish I highly recommend this book.

Marbled Egg Omelette with Nam Pla (2)

A delicious Thai version of an omelette from ” Dinner” by Meera Sodha.

Malabar Hill Eggs with Tomato Chutney (2-4)

This dish of eggs on potatoes is a Parsi favourite which I found in ” Dinner ” by Meera Sodha. Its one of my favourite new vegetarian recipe books and this dish will be on repeat especially at times when something comforting is required.

Parsee Duck Egg Scramble (4)

Duck eggs are rich and creamy, and make the best scrambled eggs. This can be served for breakfast or brunch, or even for a light evening meal. The recipe is from ” Sirocco” by Sabrina Ghayour.

Courgette, Saffron and Potato Kuku (8-10)

Kuku is the term used in Persia for egg based frittata type dishes and there are several versions to try. They make a very good picnic dish and can be served hot, warm or at room temperature. I used yellow courgettes in the version in the picture. The recipe is from ” Sirocco” by Sabrina Ghayour.

Fried Brown Rice with Brussels Sprouts, Fried Eggs, Greens and Chilli (4-6)

A full of flavour and very satisfying brunch dish from ” Caravan: Dining All Day” by Chris Ammermann, Laura Harper-Hinton, Miles Kirby.

Eggs with Potatoes and Cumin (2)

The Syrian name for this comforting dish is Muffaraket Batata and I found the recipe in ” Syria Recipes from Home” by Hab Azzam and Dina Mousawi. In the introduction to this dish they descibed how they met a group of young Syrians cooking this in a public park in Lesbos while waiting to register as refugees. Lets hope that many of these displaced individuals can now return to their homeland if they wish to do so. The dish is also popular with pregnant women as it is belived to be a good detoxifier.

Egg, Turmeric and Coconut Curry (4)

An easy gently spiced and fragrant curry, from ” The Art of the Larder” by Claire Thompson. Serve with brown or white rice and a jarred Indian pickle or chutney. Cook as many eggs as you would like to serve. In the version shown here I used chopped fresh beetroot leaves instead of frozen spinach, adding and cooking them for a few minutes before adding the coconut milk.

Eggs Scrambled in Bacon Fat (2)

A luxurious way to serve eggs and bacon from Melbourbe based chef Blayne Bertoncello.

Baked Feta and Dill Frittata (4-6)

This frittata from Yotam Ottolenghi makes a great brunch, lunch or supper and is also very good as a picnic dish.

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Tag Archives: Eggs