In the absence of sweet, elusive chocolate eggs hiding from the clutches awaiting, drooling children why not celebrate the wonders that the ordinary egg can also provide. For some healthy indulgence, test out one of these recipes to bring true egg-stacy.
Boiled with smoked salmon soldiers
- Place the whole egg in boiling water for 4 minutes (if large).
- Meanwhile, toast some bread and cut into strips when ready.
- Butter the toast and add smoked salmon.
- Serve with the boiled egg, seasoning and parsley.
In a gallette with herbs and chili
- Crack an egg into a bowl and whisk.
- Add 2 tablespoon of oatbran, seasoning, a handful of chopped parsley and coriander and a generous sprinkle of chili flakes.
- Mix it all together and then add low-fat Greek yoghurt until you get a consistency similar to pancake mixture. Season again.
- Dollop the mixture onto a lightly greased frying pan and cook on both sides as you would a pancake.
- Serve with a poached egg on top, ham, veggies or whatever pleases you.
Poached with smoked mackerel and marmite
- Toast a piece of bread and once done, butter it and coat in marmite.
- Boil some water, add salt and crack an egg into the saucepan – stir the water to keep the egg together and make sure it is not bubbling too ferociously. If the egg is large, poach for 1 min 30 seconds.
- With a fork, squish a smoked mackerel fillet into the toastAfter the egg is cooked, remove it from the pan with a slotted spoon and place on top of the mackerel.
- Season and enjoy.
Scrambled with mushrooms and salmon
- Finely chop 4 button mushrooms and fry in a pan with some butter.
- Take a leftover salmon fillet, or cook a fresh one, and crumble it into salmon flakes.
- Add the salmon into the pan with seasoning, a sprinkle of dry mixed herbs and some fresh parsley.
- Beat 2 eggs in a separate bowl and add to the pan. Mix all together with a wooden spoon, removing from the heat whilst still moist.
- Serve with good quality soda bread a touch more parsley.
Poached with spinach and haddock
- Place enough milk in a frying pan to cover the haddock fillet. Season, add a teaspoon of cumin and place onto the hob.
- Add the haddock fillet into the hot milk and poach until the fish is white the whole way through and begins to flake off (should take around 4 minutes).
- Meanwhile, boil some water and poach the egg (as per other recipe).
- When the haddock is almost ready, add a handful of spinach leaves to the milk and allow it to wilt.
- Toast your bread, butter it and cover in the wilted spinach.
- Next layer on the haddock fillet and finally the egg. Season generously.
Words and recipes: Tash Straker
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