Breakfast Eggs Three Ways

As I was making my weekend breakfast today, it dawned on me… I REALLY love eggs. I mean while I certainly have (and will always have) a sweet tooth, I always seem to prefer savoury flavours in the morning. I think this stems from my summers in Italy. My grandma always used to get breakfast Nutella doughnuts as eating sweeter items is more common, and while that may sound amazing (and they are!), I think it may have scarred my breakfast options for life.

As eggs are an easy and quick thing to make in the mornings, I figured I’d share some of my most recent eggellent breakfasts. (see what I did there- I’m so punny)

1)Soft Boiled Egg with Cheesy Tomato Bread

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Recipe: (Serves 1)

  • 1 egg
  • 1 slice of sourdough bread- if possible avoid using toast as it’ll never taste AS good but if that’s all you have that’s fine!
  • 1 tomato
  • a sprinkle of oregano (fresh or freeze dried)
  • 2 slices of provolone cheese- *side note you can use any cheese that you have– I had cheese that my family had brought from Italy, but Cheddar/ Mozzarella/ Feta would work well (if using feta just crumble it on top)
  • 1/2 clove of garlic
  • salt & pepper
  • fresh thyme (freeze dried is fine)

Method:

  1. preheat your oven to the grill setting
  2. If you store eggs in the fridge, take them out while you boil the water – once boiling soft boil your eggs for 5 1/2 minutes (so they’re nice and runny!- you can obviously adjust this to your liking)
  3. toast a slice of wholemeal bread and gently rub the clove of garlic on it
  4. cut up the tomato and lay it on the bread
  5. add the cheese and the oregano,a pinch of salt and lots of pepper
  6. put the bread in the oven to let the cheesy goodness transform
  7. top with your egg and thyme and season to perfection! DONE.

2) Turkish Eggs – (i had heard about this and had never got to try it before, definitely worth it!)

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Recipe: (Serves 1)

  • 1/2 cup of natural yoghurt
  • 1/2 garlic clove
  • 4 tablespoons salted butter
  • Small handful of fresh parsley (on this day I just used freeze dried but fresh always tastes better)
  • ½ teaspoon paprika
  • pinch of turmeric
  • pinch of cayenne
  • Salt
  • 1 slice of sourdough bread
  • 1 egg

method:

  1. mash the garlic clove with the side of a knife and sprinkle in your salt so it creates a paste-like consistency
  2. Scoop the garlic paste into a bowl and stir in your natural yoghurt. Leave to one side
  3. In a small saucepan on a low-medium heat, melt the butter and add the spices- don’t let it burn! Keep this warm
  4. Toast your wholemeal bread
  5.  Next, my easy trick in poaching eggs: Boil your water and let it simmer. Get a small ceramic dish and line it with plenty of clingfilm. Crack your egg into the cling film pouch you’ve created and season with salt and pepper. Close the pouch to form a small pocket with the egg inside. Place that in the water – make sure it isn’t boiling at a rapid temperature as this may cause the clingfilm to stick to the egg. Leave for 4/5 minutes and unravel the clingfilm. It works and means foolproof poached eggs every time!
  6. Next, serve! Spoon the natural yoghurt on a plate- top with the spiced butter and place the egg on top.
  7. marvel at your greatness and dunk that bread in!

3) Fried Egg and Herby Mushroom Toast

dsc01056 Recipe(serves 1):

  • 200g chestnut mushrooms (any will do really)
  • olive oil
  • 1 egg
  • a small handful of fresh parsley and thyme (the dried options will work too)
  • a slice of sourdough bread
  • 1/2 garlic clove
  • salt & pepper
  • truffle oil (optional!)

Method: 

  1. chop the mushrooms up and place in a medium pan on a medium heat with a dash of olive oil
  2. Pan fry the mushrooms until nice and golden- add the fresh parsley. Once done remove and set aside
  3. Toast the piece of bread and once done rub the garlic clove on it with a drizzle of some oil olive and fresh thyme- place the mushrooms on top
  4. Fry the egg in the same pan- adding a bit more oil if needed. I like my eggs runny as you have probably gathered!
  5.  Top with the egg- season to perfection and if you do have some truffle oil lying about drizzle this all on top as well- YUM

So it’s settled then. Eggs win as my ultimate breakfast favourite all day every day.

 

 

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