Upgrade the classic dippy egg by serving it with cheesy pancetta soldiers. This weekend breakfast takes the boiled egg up a notch and is well worth a little extra prep time.
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Leftover spaghetti is the carb hero of this robust omelette – a bit like potatoes in a Spanish tortilla. This versatile frittata is the perfect vehicle for any leftover pasta and veg.
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This ‘green’ shakshuka recipe from cookbook author Ruth Nieman is a verdant adaption of the popular Middle Eastern breakfast, made from a medley of greens and fresh herbs, topped with salty feta, a drizzle of olive oil and coriander leaves.
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Inspired by Turkish eggs, which are served on a bed of labneh or thick yogurt, this version uses cottage cheese instead. The poached eggs are complemented by cottage cheese flavoured with dill and lemon, and finished with a drizzle of simple spiced butter.
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Don’t leave this beautiful brunch to the professionals. Eggs florentine is the ultimate weekend indulgence and a great showcase for your culinary talents. Nothing beats proper hollandaise and a freshly cooked muffin!
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Crisps in a frittata?! It really does work – and if you don’t believe us, believe legendary El Bulli chef Ferran Adrià, who was the first to popularise it. We’ve added creamy artichokes and a zingy side salad to cut through the richness.
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Combining hot and cold ingredients creates a robust warm salad, perfect for spring. Charred artichokes form the base of the meal, with a dressing made from their oil to make sure there’s no waste.
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Wild garlic gives this creamy quiche a delicate fragrance that lifts the oily trout beautifully. The perfect spring lunch dish to share with friends.
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Use up leftover rice in this traditional egg zosui recipe by food writer Aya Nishimura. The Japanese rice porridge or broth makes a thrifty, nourishing supper for cold nights.
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Ching He Huang puts her spin on avocado toast in this easy recipe, featuring seeded rye bread, crispy fried eggs and a drizzle of soy.
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The spinach yogurt base in this delicious turmeric eggs recipe takes inspiration from Turkish eggs. The eggs are fried in earthy turmeric butter and scattered with quick pickled shallots and chilli.
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Chef Sabrina Gidda’s spicy scrambled eggs recipe is perfect for a blow-out brunch. Tarka beans (Indian baked beans) are served with sausages and creamy egg. “This is tremendously nostalgic for me,” says Sabrina. “We often had tarka beans when I was growing up and even now I think this is my favourite way to eat baked beans. Nothing here takes too much effort yet it’s outrageously delicious – perfect alongside a stack of hot buttered toast.”
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This isn’t a classic Spanish tortilla, but it’s weeknight-speedy and using jersey royals gives it an edge. Smashing the potatoes gives you a nice bit of crispy texture, making this a spectacular dish – despite it needing just a handful of ingredients.
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Give good old egg mayo the sando treatment to create something far superior, then elevate it to the stratosphere with coronation chicken flavours. With mango chutney for sweetness, chilli for heat, herbs for freshness and bombay mix for crunch, it renders cress – egg mayo’s usual partner – obsolete.
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Farinata – a thick, fluffy Italian pancake made with chickpea flour and flavoured with rosemary – is an incredible base for all sorts of toppings. This brunch-friendly dish combines trout with asparagus spears, runny poached eggs and hollandaise for a decadent update on eggs royale.
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This quintessential Bengali club favourite – a mutton croquette – adorns the menus of many many clubs back in India. Here is my take on that classic, stuffed with an egg, which effortlessly brings together the best of both worlds – a dish fitting of a celebration to mark the Coronation.
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Our teetering double-chocolate meringue tower shows how something as simple as French meringue can be turned into a showstopper. We’ve kept it classic with chocolate sauce and cream, but feel free to add fruit, nuts or whatever you fancy.
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Rhubarb and custard in a savoury setting? You bet – chawanmushi is a Japanese egg custard usually flavoured with dashi and topped with umami-rich mushrooms and seafood. This one uses the eggy canvas to showcase the wonderful flavour combo of smoked mackerel and pickled rhubarb – resulting in something very special.
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“This dish is perfect for brunch as it combines the goodness of eggs with a fluffy rice pancake laced with tongue-tickling spices – it’s both satisfying and nourishing.” Surender Mohan
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Chef Pary Baban shares her recipe for buttery, stir-fried chard with poached eggs. Try this traditional Kurdish dish for a veggie brunch.
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