Easy Egg Recipes for Breakfast and Lunch

Soft boiled eggs (with sourdough soldiers)

A proper comfort food classic, I’d eat these every day if I could (much to my partner’s despair!).

• 2 x large eggs (room temperature)
• 1 slice of sourdough bread
• Salted butter

1. Fill a small saucepan with water and bring to a gentle boil (medium to high heat)

2. Carefully lower each egg into the boiling water, I do this with a slotted spoon so the egg doesn’t crack

3. Keep the heat at medium to high and boil the eggs for the following timings, depending on your preference:

• Soft boiled (best for dipping) – 6 minutes
• Slightly set yolk – 7-8 minutes
• Hard boiled – 10-12 minutes

4. Whilst the eggs are cooking, pop a slice of sourdough in the toaster

5. Toast until golden, then spread with butter and cut into soldiers for dipping into the yolk

6. When the eggs are cooked to your liking, remove from the pan with a slotted spoon into a bowl of cold water. This will prevent them from overcooking.

7. Set each egg into an egg cup and cut the top off your eggs with a knife or teaspoon.

Cheese and onion omelette

Another winning lunch, you can make this with any fillings that you like. I usually always have cheese and onion knocking about in the fridge, however you could also add mushrooms, feta, goats cheese, peppers, tomatoes, ham – whatever you fancy! It’s a great way to use up leftover veg that might otherwise go to waste.

• 2-3 large eggs
• ½ onion
• Grated cheddar cheese
• Salt and pepper
• Small knob of salted butter
• ½ tbsp olive oil

1. Start by cracking your eggs into a bowl, add a pinch of salt and pepper then mix together with a fork until the yolk and white are combined

2. Dice or thinly slice the onion then add the butter and olive oil into a frying pan, over a medium heat

3. Add the onions into the pan and cook gently for around 5 minutes until the onions start to turn golden

4. Add the egg mixture over the onions and stir to combine, then leave the egg mixture to cook for 2-3 minutes

5. Add the grated cheese then flip the omelette in half with a spatula so that the cheese is in the middle

6. Cook for a further minute, then flip the omelettes over and cook the other side for a further minute

7. Transfer to a plate and watch out that you don’t burn your mouth on the melted cheese!

Poached eggs on sourdough toast

Another comforting classic; poached eggs look simple but are devilishly difficult to perfect.

After years of trying, the below method works for me (almost) every time!

• 2 x large eggs (room temperature)
• 1 slice of sourdough bread
• Salted butter
• 1 or 2 tbsp vinegar

1. Bring a large pan of water to the boil, then turn down to a medium heat and add 1-2 tbsp vinegar.

2. Crack each egg into a ramekin dish or small bowl.

3. Quickly stir the water to create a vortex then add the eggs into the middle of the pan (the swirling water will help the egg white to surround the yolk).

4. Keep the heat at low to medium and cook the eggs for the following timings, depending on your preference:

• Fully set whites and runny yolk – 3-4 minutes
• Slightly set yolk – 5 minutes

5. Whilst the eggs are cooking, pop a slice of sourdough bread in the toaster.

6. Toast until golden, then spread with butter.

7. Remove your eggs from the pan with a slotted spoon and dab onto a paper towel to soak up excess water.

8. Serve immediately on the buttered toast.