How do you like your eggs in the morning?

May 28, 2010 at 8:00 am Leave a comment

Boiled or fried? With a kiss?  Here are three recipes for breakfast eggs – which takes your fancy?

Smoked Salmon Scrambled Eggs

(Serves 2)
Smoked Salmon Scrambled Eggs


  • 30g butter
  • 4 medium eggs
  • 1 tbsp double cream
  • 50g smoked salmon
  • 75g asparagus spears, trimmed, blanched and drained
  • Hot buttered toast, to serve
  1. Heat half the butter in a non-stick pan. Beat the eggs together with the cream (or milk) and a little salt and pour into the pan.
  2. Stir over a low heat for 1 minute or until the mixture starts to thicken around the edges. Add the salmon, asparagus and remaining butter and stir for 2–3 minutes or until the mixture is just set.
  3. Serve on toast, sprinkled with freshly ground black pepper.

Bacon and Egg Hollandaise with Suffed Mushroom and Baked Cherry Tomatoes

(Serves 4)

Bacon and Egg Hollandaise with Suffed Mushroom and Baked Cherry TomatoesIngredients:

  • 250g large flat mushrooms
  • 300g back bacon
  • 100g cherry tomatoes, halved
  • 4 medium size eggs
  • 100g baby spinach leaves
  • 4 white muffins, split
  • 4 tsps hollandaise sauce
  • Freshly ground black pepper
    1. Preheat the oven to 190°C, fan 170°C, gas mark 5. Place the mushrooms on a baking tray with the bacon and cook for 20 minutes.
    2. 15 minutes before the end of cooking time add the tomatoes to the tin and continue to cook in the oven.
    3. Meanwhile, poach the eggs in gently simmering water and wilt the spinach in a frying pan.
    4. Place the muffins on serving plates and top with some spinach, egg, sauce and a mushroom. Top with the bacon and tomatoes, place the second muffin half on top and serve seasoned with freshly ground black pepper.

    The Perfect Boiled Egg

    (Serves 1)

    The Perfect Boiled Egg Ingredients:

    • 1 egg, at room temperature
    • Medium sliced bread, for toasting
    • Black pepper
    1. Bring a medium pan of water to the boil and slowly lower the egg into the water. Reduce the heat slightly and boil for 6 minutes. (For a really soft-boiled egg, cook for 3 minutes; for a hard-boiled egg, cook for 7 minutes.)
    2. Meanwhile, toast and butter the bread and cut into soldiers. Remove the egg from the water using a slotted spoon and pop into an egg cup. Serve straightaway with the soldiers and season to taste.

    Recipes taken from

    Entry filed under: Uncategorized.

    Where in the world is this? Round 5 Today’s Top B&B: Donnybrook Hall in Dublin, Ireland

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