EASTER EGG RECIPES

EGGS BENEDICT INGREDIENTS

8 eggs

100g baby spinach

100g serrano or Parma ham

4 muffins, sliced and toasted

1 tbsp chopped fresh chives

For the hollandaise:

3 egg yolks

1 tsp white wine vinegar

150g unsalted butter, melted

squeeze lemon juice

METHOD

1. To make the hollandaise, place the egg yolks in a heatproof bowl, whisk in the vinegar and set over a pan of gently simmering water. Very gradually drizzle the butter into the egg yolks, whisking all the time. Add a squeeze of lemon, season well and set aside somewhere warm.

2. Meanwhile, poach the eggs in the same pan of water until cooked to your taste. Wilt the spinach and season well. To serve, place 2 muffin halves on each plate, pile the spinach and ham on top and add an egg to each half. Drizzle with the hollandaise, scatter with the chives and serve straight away.

CHORIZO SCOTCH EGGS INGREDIENTS

6 eggs

400g good quality sausages

150g cooking chorizo

50g plain flour

100g fresh breadcrumbs

Rapeseed oil for frying

METHOD

1. Place four eggs in pan of cold water, bring to the boil then simmer for 6 minutes. Remove from the water and place in iced water until completely cool. Carefully peel and set to one side. Beat the remaining eggs in one bowl, place the flour in a second bowl and the breadcrumbs in a third.

2. Skin both types of sausages, whizz in a food processor until just combined. Divide into four equal balls. Flatten one out in your hand – having slightly wet hands will help here. Lightly flour one egg, place in the centre of the sausage meat and work the sausage meat around it until completely encased. Repeat with the other eggs.

3. Roll each in flour, then beaten egg and finally breadcrumbs. To cook, heat the oil in a large saucepan until it reads 160°C with a thermometer. Lower a couple of the eggs into the hot oil and cook for around 8 minutes until crisp and golden. Set aside to cool slightly before serving.

LEMON MERINGUE ROULADE INGREDIENTS

5 egg whites

275g caster sugar

2 tbsp icing sugar

25g pistachios, roughly chopped

300ml double cream

8 tbsp lemon curd

METHOD

1. Preheat the oven to 200°C/180°C fan assisted/Gas 6. Line a Swiss roll tin measuring 33cm x 23cm with non-stick baking paper. Place the egg whites in a large clean bowl and whisk until firm peaks form. Add the caster sugar a spoonful at a time until glossy and firm. Spoon into the prepared tin and level off.

2. Bake for 10 minutes, reduce the temperature to 160°C/140°C/Gas 3 and bake for another 15-20 minutes until firm. Allow to cool for 10 minutes. Place a large sheet of non-stick baking paper on the work surface, dust with half the icing sugar and scatter with the pistachios. Turn the meringue out on to it and very carefully peel off the baking paper. Allow to cool completely.

3. Whisk the double cream until softly peaking and swirl the lemon curd in. Spread this over the meringue leaving a 1cm gap along the short edges. Carefully roll the meringue up from the long end using the paper underneath to help. Place on a serving platter and dust with the remaining icing sugar.

CHICKPEA AND EGG CURRY INGREDIENTS

3 tbsp oil

2 large onions, halved and thinly sliced

1 tbsp grated fresh ginger

3 garlic cloves, crushed

2 bay leaves

3 tbsp madras curry paste

1 large potato, peeled and cubed (about 250g)

2 x 400g tins chickpeas, drained

2 tomatoes, diced

8 eggs hard boiled

6 tbsp roughly chopped coriander

METHOD

1. Heat the oil in a large saucepan, add the onion and cook for 10 minutes until softened. Add the ginger, garlic and bay leaves and cook for 2 minutes. Add the curry paste, cook for 2 minutes, stirring as you go then add the potato, chickpeas, tomatoes and 300ml water.

2. Stir well, bring to the boil and simmer for 15 minutes until the potatoes are tender. Season to taste, add the eggs and simmer for a couple of minutes to warm through. Scatter with the coriander and serve with lemon wedges and warmed naan bread.

FRIED EGGS ON CHILLI CHEESE TOAST INGREDIENTS

250g Cheddar, grated

1-2 green chillies, deseeded and finely chopped

6 spring onions, chopped

4 slices white bloomer, toasted

25g butter, melted

sunflower oil for frying

4 eggs

METHOD

1. Preheat the oven to 180°C/160°C fan/Gas 4. Place the cheese, chillies and all but a handful of the spring onions in a bowl. Combine well and press together to make a stiff paste. Set to one side.

2. Brush the bread with the butter, place on a baking sheet and bake for 10 minutes until lightly golden and crisp. Divide the cheese mixture between the four slices and spread it over the bread to cover completely. Preheat the grill to high and toast until golden and bubbling.

3. Meanwhile, heat the oil in a non-stick frying pan, add the eggs and fry until cooked to your liking. Divide the cheese toasts among four warmed plates and top each with an egg.