Egg recipes

Spicy poached eggs with pepper, brinjal and tomato

30 minutes

Porridge recipes

Creamy oats with caramelised banana

10 to 15 minutes

Egg recipes

Fluffy ricotta and olive-baked eggs

20 minutes

Muffin recipes

Oat, date and coconut muffins

15–20 minutes

Breakfast recipes

Pineapple and rolled-oat smoothies

Egg recipes

Poached eggs with yoghurt, saffron and smoked paprika sauce

10 minutes

Breakfast burritos

10 to 15 minutes

Golden scones topped with thick lemon curd and clotted cream

35 minutes

Pancake recipes

Caramelised buttery pancakes

Anchovy recipes

Anchovy-buttered crostini with poached eggs

10 minutes

Roast tomato and ricotta toasts

20 minutes

Salmon and avocado salad with soft-boiled eggs

3 to 4 minutes

Salmon and avocado salad with soft-boiled eggs

By Abigail Donnelly

Serves 4

Difficulty Easy

Cooking Time 3 to 4 minutes

Ingredients

4 extra-large free-range eggs*
1 fillet lightly smoked trout
Fresh rocket
Ripe avocado*
Lemon juice
Olive oil

Method

Boil extra-large free-range eggs* for 3 to 4 minutes. Peel and set aside.

Slice fillet lightly smoked trout into thin strips and arrange on a plate with fresh rocket and wedges of ripe avocado.

Squeeze over lemon juice and olive oil, season and serve with the eggs.

Strawberry tart with lemon posset

Rum-and-raisin rusks

Crispy pork rashers with cabbage

Spicy poached eggs with pepper, brinjal and tomato

Creamy oats with caramelised banana

Fluffy ricotta and olive-baked eggs

Oat, date and coconut muffins

Pineapple and rolled-oat smoothies

Poached eggs with yoghurt, saffron and smoked paprika sauce

Breakfast burritos

Golden scones topped with thick lemon curd and clotted cream

Caramelised buttery pancakes

Anchovy-buttered crostini with poached eggs

Roast tomato and ricotta toasts

Salmon and avocado salad with soft-boiled eggs

Salmon and avocado salad with soft-boiled eggs

Ingredients

Method