Thank goodness spring has sprung and Easter is fast approaching. I really can’t wait for longer, lighter days. Hang on in there everyone; the time to switch up your wardrobe – and your recipe repertoire – is almost here. Personally, I can’t wait to pack away my winter woollies and experiment with some new seasonal recipe ideas in my kitchen!
The excellence of egg recipes
On the subject of cracking, I always take care to include plenty of eggs in my diet. I do try to eat healthily most of the time, although I am partial to some good-quality chocolate, cake and I will definitely be treating myself to an Easter egg or two. I’m no Nigella Lawson but I also like to create a few egg recipes (the non-chocolate variety!). As I’m vegetarian, I make a whole host of dishes, which feature this as the main ingredient. I am perfectly happy to conjure up anything from scrambled eggs to poached eggs. And I’m also rather partial to a fried egg, whether this is a treat for breakfast or perhaps a quick snack at lunchtime.
Nutritious and delicious
Do you know how highly nutritious eggs are? For starters, they are a complete source of protein, something that’s very important for vegetarians. They’re also a great source of choline – important for brain function – and lots of other important nutrients like betaine and lutein. Eggs are packed full of vitamin A, which is vital for good vision. And, in more good news, they have the lowest planetary impact amongst animal proteins, so they’re a sustainable food choice, too.
Often, at home, if we’re looking for a dish, which is quick and super-easy, this tends to be my ‘perfect scrambled eggs’. I’ll share a little trick with you: cook them in the microwave for 30 second spurts and stir then you can keep checking them to ensure they will be light and fluffy and they won’t overcook. If you’re not a fan of scrambled eggs, there are plenty of other dishes, such as eggs benedict, poached eggs or egg muffins, which are all rather tasty, too. And, as the weather is warming up, don’t forget to experiment with an egg salad for an easy lunchtime dish.
Keeping hunger at bay with egg recipes
I love how versatile eggs are, forming the cornerstone of so many sweet and savoury dishes. And because they’re rich in protein, they keep me feeling fuller for longer, so I’m far less tempted to snack between meals, which in turn helps to keep my calorie intake (and hence my waistline) under control.
So, if you eat eggs and you’re keen to increase your intake, read on for my latest egg recipe round-up, which features plenty of tried-and-tested favourites, and an absolutely delicious new warm winter salad discovery.
Smashed avocado toast with poached eggs
Some combinations simply seem made for each other. And I think eggs with a runny yolk and creamy avocado are a match made in foodie heaven. There are lots of different ways to prepare these two ingredients, but I always poach my egg and smash my avocado. Sourdough toast is another non-negotiable! Little extras can really take this dish to the next level. So here are the recipe ingredients I use to make two servings:
Ingredients:
1 teaspoon rapeseed oil
2 eggs
1 tablespoon of white wine vinegar
½ lime juice
1 avocado
2 slices of sourdough
A pack of cherry tomatoes on the vine
1 teaspoon vinegar
½ teaspoon chilli flakes
Black pepper
I always start by roasting my tomatoes for this egg recipe. I heat the oven to 180C, drizzle my tomatoes with rapeseed oil, and roast them in a tin for around ten minutes. Then I halve and stone the avocado, and mix the flesh in a bowl with lashings of black pepper, a dash more rapeseed oil, lime juice and chopped herbs. After ‘smashing’ this mixture together, I spread it over my sourdough (toasted on cold days).
To poach the eggs, I heat a pan of water and, once boiled, add the vinegar. Then I break the eggs slowly over the pan, and drop them in to poach one at a time. A couple of minutes is perfect for firm whites and runny yolks. Then I serve the cooked eggs on top of the avocado bread, generously seasoned with pepper and chilli flakes. If you’re looking for a brilliant brunch to serve to friends and family, this could be it!
Top tip: Don’t have the heat too high when you’re poaching – small bubbles only – otherwise your egg will get thrown around and break.
Shakshuka recipe inspiration
Have you ever tried shakshuka? It’s another one of those easy, versatile egg recipes that I often cook myself for brunch. This is another one of my favourites. Again, there are lots of different variations – my go-to recipe is the BBC Good Food version that’s so simple to prepare using store cupboard staples. Shakshuka is a one-pot wonder that features eggs, onions, tomatoes, garlic and chili. But feel free to jazz up the delicious sauce, which features tomatoes, with whatever spices you have to hand (I find pesto works well too).
Top tip: Serve with crusty bread or warm pitta. For added flavour, crumble a little feta cheese over the top.
Lux warm winter salad: roasted potatoes & celeriac with truffle & soft-boiled eggs
Another one of my chosen egg recipes today is from my favourite recipe book, Rukmini Iyer’s The Green Roasting tin: Vegan and Vegetarian One Dish Dinners. I can’t recommend it highly enough and think it’s a fabulous addition to any cookbook collection.
This dish combines eggs, potatoes, celeriac, walnuts and watercress, all enhanced with a divine truffle dressing. It’s comforting and filling, but also feels quite refined. This is probably due to the truffle oil, which is a perfect foil for the boiled eggs and roast potatoes. I love the peppery bite of the watercress and crunch of the celeriac. Although it’s a ‘winter salad’, I don’t let this stop me as I’ll be enjoying this dish throughout spring and early summer, too.
Top tip: Once you cook them to your liking, plunge your boiled eggs into a bowl of cold water. This helps to prevent an unsightly grey/green ring from forming.
Egg recipes: a simple, yet effective mushroom omelette
Eggs are such an incredibly versatile ingredient and I think omelettes are really under-rated. They’re so quick, fresh and tasty and you can pep them up with all sorts of other ingredients whether you’re looking for an easy breakfast, brunch or lunch. This dairy-free mushroom version, from delicious magazine, is one of those trusty egg recipes that never disappoints. Mushrooms are low in calories and fat, but are a great plant-based source of fibre and vitamin D. So, I always try to stay stocked up.
Top tip: In addition to button mushrooms, you can use other varieties such as chestnut, portobello and oyster. I prefer Porcini mushrooms in mine!
Pimiento-cheese devilled eggs
Devilled eggs are enjoying a bit of a renaissance, a development I approve of wholeheartedly. I think they’re brilliant for parties. Good Housekeeping’s recipe gives this retro favourite a contemporary twist. This is thanks to the addition of hot pimientos and some extra-sharp Cheddar cheese.
These moreish appetisers look impressive but are so simple to prepare. Once you’ve hard-boiled your eggs, all you really need to do is mash and mix the ingredients. Then you could add some fresh herbs for a garnish.
Top tip: These will keep, covered, in the fridge for up to one day. Or you can cook ahead and freeze the ‘devilled’ component i.e. the yolk mixture. Don’t try freezing the whites – they’ll be chewy and watery once thawed!
Pepper, red onion and goat’s cheese frittata
The final dish in my egg recipes collection is this vegetable and goat’s cheese frittata, courtesy of Olive magazine. It takes just 15 minutes to prepare, so it’s ideal for a healthy mid-week brunch, lunch or dinner.
Do you know the difference between an omelette and a frittata? Apparently, it’s primarily to do with the cooking method. Traditionally, you make omelettes by folding the cooked egg around the filling. However, frittatas involve mixing the filling into the raw egg mixture.
You usually cook frittatas more slowly, over a low heat. Sometimes you cook both sides, although in this recipe you finish off the frittata under a hot grill. This is an easy recipe and a great meal the whole family can enjoy!
Top tip: Just like soup, frittatas are very forgiving. So adapt this recipe with whatever vegetables ( I tend to add spinach to mine) and types of cheese you need to use up. Any leftovers (a rare scenario in my house!) can be served cold with salad.
Keen to experiment with more vegetarian dishes? Click here to discover my favourite squash recipes.
