Eggs are wonderfully versatile in the kitchen. From frying to scrambling to poaching, there are so many ways to use them for a relatively inexpensive and quick meal, when you’re in a rush.
But besides being a delicious, healthy standalone option, they’re also the ideal addition to so many delicious dishes and divine desserts, too.
Whether you’re looking to bake the perfect summertime dessert this weekend or want to beat the heat with a refreshing salad, eggs are a nutritious item that can be whisked up in a variety of recipes.
So, here are four simple but stylish ways to treat guests – or just yourself – using speciality eggs…
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- 300g fresh or frozen summer berries (a mix of strawberries, raspberries, blackcurrants, redcurrants and blackberries)
- 150g good-quality lemon curd
- 1 tbsp limoncello
- 3 large Burford Brown eggs, separated
- 50g caster sugar
- 2 unwaxed lemons, zested
- 400ml double cream
- 50g good-quality shortbread biscuit
- 50g shelled unsalted, pistachios (blanched if you can find them)
- Line a 2lb loaf tin with a long strip of greaseproof paper that goes up the short sides, leaving an overhang. Place in the freezer.
- Put 150g of the berries in a small saucepan. Simmer on low for 20 minutes until the fruit has broken down, strain through a sieve into a bowl, then set aside and leave to cool.
- Mix the lemon curd with the limoncello and leave to one side.
- Place the egg yolks and sugar in a mixing bowl, whisk until pale, then stir in the lemon zest. In a separate bowl, whisk the cream to soft peaks and in a third bowl, whisk the egg whites to stiff peaks. Carefully fold the cream and the egg whites into the yolk mixture.
- Spoon half the creamy mixture into the chilled tin. Ripple in half the cooked berry mixture and scatter in some whole berries.
- Spoon on the lemon curd, then the remaining creamy mixture. Ripple in the rest of the cooked and whole berries, reserving a few whole ones to serve, and place uncovered in the freezer for 4 hours. Cover and freeze for a further 4 hours or overnight.
- Before serving, move the tin to the fridge for 20 minutes.
- Blitz the shortbread and pistachios in a food processor.
- Turn the semifreddo on to a plate. Scatter on the shortbread and pistachio crumb, slice and serve with the reserved fruit.
French toast bagels with herby smoked salmon pâté
- 2 bagels, 2-3 days old if possible
- 3 Old Cotswold Legbar eggs, beaten
- 1 tbsp finely grated Parmesan
- 1 tsp horseradish, optional
- 100g smoked salmon slices
- 150g cream cheese
- Zest and juice of a lemon
- A small bunch of soft herbs, such as dill and chives, chopped
- 1 tsp capers
- black pepper
- 2 tbsp butter
- Salad cress, watercress or another peppery salad leaf, to serve
- Start by cutting the bagels in half.
- Whisk the eggs in a large shallow bowl with the grated Parmesan and horseradish, if using. Soak the bagels, cut side down, in the mix for 5 minutes.
- Place the smoked salmon, cream cheese, half of the lemon zest and juice, herbs, capers and a twist of black pepper into a food processor and blitz until nearly smooth. Transfer to a bowl.
- Put a large frying pan over a medium heat, add the butter and allow to melt and froth. Place the halved bagels in the pan, cut side down, and fry for 5 minutes or until golden. Flip and fry on the other side until crisp and golden. Transfer the bagels to plates and top with the salmon pâté.
- Drizzle on the remaining lemon juice and zest, and serve with a handful of peppery salad leaves.
Veggie Caesar salad
- 50g cashew nuts
- 1 small demi baguette
- olive oil
- 2 garlic cloves, crushed
- 1 tbsp capers
- 2 tsp nutritional yeast
- 1 tsp tahini
- 125ml cashew milk
- 1 lemon
- 1 tsp vegetarian Worcestershire sauce
- 2 Old Cotswold Legbar eggs
- 1 ripe avocado
- 2 Little Gem lettuces
- Shavings of vegetarian Italian hard cheese, optional
- Heat the oven to 200oC/180oC fan/gas mark 6.
- Place the cashew nuts in a bowl of cold water and soak for 20 minutes.
- Cut the baguette into crouton-size pieces and place in a roasting tray. Drizzle over 2 tablespoons of olive oil and add the crushed garlic. Sprinkle capers on top, toss together and place in the oven to bake for 15-20 minutes or until toasty.
- Drain the cashews and place in a blender. Add the nutritional yeast, tahini, cashew milk, a squeeze of lemon juice and the veggie Worcestershire sauce. Blitz until smooth.
- Soft-boil the eggs then place in cold water until ready to peel.
- Put a griddle over a high heat. Split, de-stone and peel the avocado and half the lettuces, then griddle both until they’re just charred.
- To serve, place 2 lettuce halves and half an avocado on plates. Peel the eggs then cut in half and add to the plates. Drizzle over the dressing, scatter on the croutons and add some vegetarian cheese shavings, if you like.
White chocolate blondies
- 120g unsalted butter
- 250g soft light brown sugar
- 1 tsp vanilla essence
- 1 Clarence Court duck egg
- 1 lemon, zested and finely grated
- 200g self-raising flour
- Pinch of sea salt
- 1⁄2 tsp ground cinnamon
- 1⁄2 tsp ground ginger
- 50g pecans, chopped
- 50g dried cranberries
- 100g white chocolate, chopped into chunks, plus 30g extra melted, for drizzling, optional
- Small handful of fresh raspberries, plus extra to serve
- Preheat the oven to 175oC/155oC fan gas mark 3 1⁄2. Grease and line a 20cm x 20cm square cake tin.
- Melt the butter in a medium saucepan, then stir in the sugar and vanilla essence.
- Allow to cool for 10 minutes, then whisk in the egg and lemon zest. Fold in the flour, salt, cinnamon and ginger.
- Stir in the chopped pecans, cranberries and chocolate, then spoon into the prepared cake tin and gently press the fresh raspberries into the blondie mix.
- Bake for 25 minutes or until just set with a light crust on top.
- Allow to cool in the tin before cutting into pieces. Serve with fresh raspberries and drizzled with a little melted white chocolate if you fancy.
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