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…
Summery semifreddo
Ingredients
- 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)
Method
French toast bagels with herby smoked salmon pâté
Ingredients
- 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
Method
Veggie Caesar salad
Ingredients
- 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
Method
White chocolate blondies
Ingredients
- 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
Method
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