Beat breakfast fatigue with five alternative egg recipes

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Soft boiled with buttery soldiers; fried up with bacon and eggs; scrambled with a side of smoked salmon: no matter how versatile eggs can be, it’s always tempting to repeat the same staples. But though a familiar breakfast is comforting, it can also be nice to shake up the morning routine. Here are five alternative ways to cook your eggs.

Mutta

Mutta is a fragrant Keralan egg curry cooked up with coconut milk, onions, tomatoes and plenty of spices – including ginger, garam masala, chillies, coriander and fennel. It’s traditionally served as a breakfast dish alongside appams, a South Indian pancake made from a coconut and fermented rice batter. Check out this classic recipe on A Little Bit of Spice. We also recommend adding peas for a fresh green twist.

Shakshuka

This North African dish is popping up more and more on brunch menus, but it’s just as easy to whip up at home – what’s more, it’s a perfect plate to adapt to what you have in the cupboard. The method entails baking the eggs in the pan a spicy tomato sauce infused with cumin, paprika and chilli powder. For a quick dish, it has a great depth of flavour, and you can add extra toppings – the recipe below incorporates creamy feta into the mix.

Cloud Eggs

This light and fluffy morning delight has become something of a social media sensation in recent years due to its Instagrammable appearance. For those who want to stay away from the fry-up but can’t handle another poached egg, these are a great alternative, requiring no added oil, milk, sugar or butter despite their meringue-like appearance. Simply whisk up the whites, leaving a crater, bake in the oven on high heat for five to eight minutes, then drop in the egg yolk and cook for another three minutes. The end result resembles a sun peeking through the clouds, and tastes just as good.

French Toast

I’ve always preferred the British name for this dish, “eggy bread” – there’s something delightfully childish about it, which is apt as it reminds me of camping trips as a kid. Whatever you call it, this dish is a great way to use up both your eggs and any stale bread without compromising on taste. It can be enjoyed both sweet and savoury – try out Gordon Ramsay’s recipe below with caramelised peaches, or simply add a sprinkling of cinnamon and sugar.

Devilled eggs

This might be a bit of a blast from the past, but given the current climate, a taste of nostalgia could be just what we need. Though devilled eggs bring to mind 80s dinner parties, they aren’t just a retro fad; they’re actually a great snack or starter that stands the test of time. They are made by removing the yolk form hard-boiled eggs, blending them up with spices, mayonnaise and mustard, and then piping the mixture back in. True to their name, these are a fiery favourite – Nigella’s recipe incorporates Tobasco for a fiendish kick.

Rosamund Kelby

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