The only collection of egg recipes you'l ever need

Breakfast recipes

Boerewors ciabatta strata

35–40 minutes

Citrus recipes

Citrus pavlova

2 hours

Egg recipes

Pap and eggs

35 minutes

Breakfast recipes

Pork belly breakfast croissants

25 minutes

Breakfast recipes

Pork schnitzel eggs Benedict

20 minutes

Easter recipes

Hot cross bun French toast

10 minutes

Breakfast recipes

Green shakshuka with za’atar pita chips

30 minutes

Afternoon tea

Egg sandwich

6–10 minutes

Mini cottage cheese-and-egg muffins

Serves 12

Difficulty Easy

Prep Time 8 minutes

Cooking Time 30 minutes

Ingredients

8 free-range eggs
¼ cup cream or milk
½ cup spring onion, chopped
2 cups baby spinach, chopped
¼ cup red pepper, diced
½ cup cottage cheese
½ cup Cheddar cheese, grated
1 t baking powder
3 T flour

Method

1. Preheat the oven to 180°C. Grease a muffin pan with nonstick cooking spray or butter and set aside.

2. In a large bowl, beat the eggs until smooth then add the cream, spring onion, spinach, red pepper, cottage cheese and Cheddar. Mix until well combined.

3. Sift the baking powder and flour into the egg mixture and mix until the flour is no longer visible.

4. Divide the mixture between the muffin cups and bake for 30–35 minutes. Remove from the oven and cool for about 15 minutes before removing from the pan.

Lunch box add-ons:

Find more lunchbox recipes here.

Food Stylist: Abigail Donnelly
Food assistant: Bianca Jones
Hair & Makeup: Lyndal Fitzgerald
Videographer: Romy Wilson
Photographer: Jan Ras

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Boerewors ciabatta strata

Citrus pavlova

Pap and eggs

Pork belly breakfast croissants

Pork schnitzel eggs Benedict

Hot cross bun French toast

Green shakshuka with za’atar pita chips

Egg sandwich

Scrambled eggs on Bovril toast

Egg white breakfast sandwiches

Mini cottage cheese-and-egg muffins

Mini cottage cheese-and-egg muffins

Ingredients

Method