Egg recipes

Grilled bread with Serrano ham and olive oil-fried eggs

5 minutes

Bacon recipes

Crostini with bacon and strawberries

15 minutes

Spicy potato omelette

15 minutes

Breakfast recipes

Truffled eggs Benedict

20 minutes

French toast

Mushrooms on French toast

15 minutes

Avocado recipes

Avocado Cajun scrambled eggs

10 minutes

Egg recipes

Baked eggs with tomato sauce

20 minutes

Brunch recipes

Salmon and feta Omelette

10 minutes

The basic crepe

3 - 4 minutes per crêpe

Egg recipes

Scotch Eggs

10 minutes

Butternut recipes

Butternut, pumpkin seed and cream cheese omelette

10 minutes

Avocado recipes

Avocado and poached-egg toasts

Avocado and poached-egg toasts

By Abigail Donnelly

Serves 4

Difficulty Easy

Ingredients

2 ripe avocados
Juice of 1 lemon
1 T vinegar
Water
1 free-range egg
3 eggs
Toasted French loaf
Black pepper

Method

Toss the flesh of ripe avocados with the juice of lemon and season to taste. Place vinegar in a saucepan of water and bring to a gentle simmer.

Swirl the water in the saucepan as you break in 1 free-range egg. Poach for 3 minutes, then remove using a slotted spoon. Repeat with more eggs.

Arrange chunks of toasted French loaf and avocado in bowls and top with the poached eggs. Season with black pepper.

Do you have a secret to poaching eggs? Share your wisdom - or learn from other readers - here.

Easy, butter-roasted tomato-and-sausage spaghetti

Sweetcorn tamarind soup

Pork cacciatore

Grilled bread with Serrano ham and olive oil-fried eggs

Crostini with bacon and strawberries

Spicy potato omelette

Truffled eggs Benedict

Mushrooms on French toast

Avocado Cajun scrambled eggs

Baked eggs with tomato sauce

Salmon and feta Omelette

The basic crepe

Scotch Eggs

Butternut, pumpkin seed and cream cheese omelette

Avocado and poached-egg toasts

Avocado and poached-egg toasts

Ingredients

Method