World egg day is October 12, so make sure you get enough of nature's perfect little protein capsules.
Asparagus soldiers
The perfect spring combination, upgraded egg and soldiers, made famous by Hugh Fearnley-Whittingstall. Dip lightly steamed asparagus into a soft boiled egg stirred with drops of butter and cider vinegar (hollandaise without the hassle).
Scotch eggs
Revisit a childhood favourite: surround hard-boiled eggs with herby sausage meat, dip in flour, then eggs then breadcrumbs and deep fry. Try to save some leftovers for lunch the next day.
Savoury bread pudding
Layer a casserole dish with bacon, sliced bread, chopped herbs, a good dash of Worcestershire sauce and plenty of grated cheese, then pour over beaten eggs and milk. Let it all soak in (overnight in the fridge, if you have time), bake at 170C for 45 minutes until it is puffy and souffle-like. There will be no leftovers.
Be in to win
