This week is all about eggs.
They’re one of the most versatile ingredients in the kitchen, forming the basis of all manner of dishes.
Good old fried, boiled, poached or scrambled eggs are great when you want a quick breakfast or lunch, but sometimes it’s nice to get creative and try something different.
So, I’ve got one sweet and one savoury egg recipe for you, both classics that are sure to become part of your repertoire.
First up, we’ve got Tasty eggs Florentine. This is an eggy double whammy, as the eggs take centre stage in the dish, and also form the base of the silky hollandaise sauce.
It’s great in its own right, but feel free to serve with grilled bacon, smashed avocado, or try adding a pinch of dried chilli flakes to the hollandaise. It’s easier than you think to pull together, but keep an eye on the eggs when they’re cooking to make sure your yolks are perfect.
Next, a beautiful Crème caramel. This is a restaurant favourite, but don’t let that put you off.
With only four ingredients, it’s a sleek and simple dessert that will wow your friends!
Tasty Eggs Florentine
Total time: 30 minutes
INGREDIENTS (Serves 2): ◆ 1 knob of unsalted butter ◆ 2 large handfuls of baby spinach ◆ 2 large free-range eggs ◆ 1 English muffin HOLLANDAISE SAUCE ◆ 100g unsalted butter (at room temperature) ◆ 2 large free-range egg yolks ◆ 1 lemon
1 Place a small pan of water on a low heat and bring to a gentle simmer. For the hollandaise, melt the butter in a small pan over a medium heat.
2 Place the egg yolks in a heatproof bowl over the pan of water and whisk for a few minutes until thickened, squeezing in 1 tablespoon of lemon juice as you go.
3 Whisking constantly, very slowly (otherwise it will split) pour the melted butter into the egg mixture until well combined, adding a splash of water to loosen, if needed.
4 Taste and season to perfection with sea salt and black pepper, then turn the heat off and keep warm over the pan of water, stirring occasionally, and loosening with an extra splash of water, if needed.
5 For the spinach, melt the butter in a frying pan over a medium heat, add the spinach and stir until wilted, then season.
6 Meanwhile, bring a large pan of salted water to a gentle simmer, crack in the eggs and poach for 2 to 4 minutes, depending on how you like them. To check they’re done, lift one out with a slotted spoon and gently push with a teaspoon – use your instincts and pop it back in for a little longer if it feels too soft.
7 Halve and toast the muffin, placing each half on to a plate. Top each muffin half with spinach, balance an egg on top, spoon 1 tablespoon of hollandaise over each one, then break
the eggs open and tuck in.
Per serve… 324 cals 24.6g fat (12.4g saturated) 12g protein 14.6g carbs 1.7g sugar 1.4g salt 0.8g fibre
Total time: 1 hour 15 minutes plus cooling and chilling
INGREDIENTS (SERVES 4): ◆ 225g caster sugar ◆ 6 large free-range eggs ◆ 1 vanilla pod ◆ 500ml whole milk
1 Preheat the oven to 170°C/325°F/gas mark 3. Place 100g of sugar and 100ml of water in a heavy-based, non-stick pan on a high heat. Let it bubble away for 4 to 5 minutes, or until the sugar has dissolved and the caramel is chestnut brown, swirling gently but not stirring.
2 Working quickly, pour the caramel evenly into four ramekins, tilting carefully to coat the base and sides, then sit the ramekins in a roasting tray.
3 Place two eggs and four egg yolks (save the whites for another day – see my top tip) into a large bowl with the remaining sugar. Split the vanilla pod lengthways and scrape out the seeds, adding both pod and seeds to the bowl.
4 Pour the milk into a saucepan and bring just to the boil over a medium heat, then gradually pour over the egg mixture, stirring well. Strain the mixture into a large jug, then divide evenly between the ramekins.
5 Place the tray in the oven, then carefully pour enough boiling kettle water into the tray to come halfway up the side of the ramekins. Bake for 40 to 50 minutes, or until set.
6 Carefully remove the ramekins from the tray, allow to cool completely and chill in the fridge before serving.
7 To serve, run a knife around the edge of each ramekin and dip the base in boiling water. Confidently turn the crème caramels out on to plates, and dig in.
Per serve…424 cals 15.6g fat(6.2g saturated)9.8g protein 64.6g carbs 64.6g sugar 0.2g salt 0g fibre