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Banana-and-oatmeal bake

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Banana-and-oatmeal bake

20 minutes

Chocolate quinoa porridge

Breakfast recipes

Chocolate quinoa porridge

35 minutes

Chocolate oat porridge

Breakfast recipes

Chocolate oat porridge

30 minutes

Stuffed wholewheat flatbread (Placinte)

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Stuffed wholewheat flatbread (Placinte)

20 minutes

Oven-baked tomato toast

Breakfast recipes

Oven-baked tomato toast

40 minutes

Gluten-free turmeric fritters

Breakfast recipes

Gluten-free turmeric fritters

30 minutes

Overnight oats with brûléed bananas

Breakfast recipes

Overnight oats with brûléed bananas

5 minutes

Mexican-inspired beans and eggs

Beans recipes

Mexican-inspired beans and eggs

25 minutes

Sauna eggs

Asian recipes

Sauna eggs

45 minutes

Fro-yo breakfast lollies

Breakfast recipes

Fro-yo breakfast lollies

10 minutes

Panettone French toast sandwich

Bacon recipes

Panettone French toast sandwich

30 minutes

Tempura eggs

Breakfast recipes

Tempura eggs

10 minutes

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Tempura eggs

By Abigail Donnelly

Serves 2

Difficulty Easy

Prep Time 10 minutes

Cooking Time 10 minutes

Ingredients

canola oil, for deep-frying
4 free-range eggs
100 g Woolworths tempura batter
ponzu sauce, for serving
pickled ginger, for serving
steamed jasmine rice, for serving

Method

1. Heat the oil to 180°C in a saucepan. Place the eggs in simmering water and cook for 5 minutes, then cool and peel.

2. Prepare the tempura batter according to package instructions, then dip the eggs into the batter and transfer straight into the oil. Fry until crispy, this should take 1–2 minutes per egg. Serve with the ponzu sauce, pickled ginger and jasmine rice.

Find more egg recipes here.

Photography: Jan Ras
Food assistant: Bianca Strydom