Cook with Jamie
H i guys! This week I’m giving you a bunch of lovely recipes using that brilliant all-rounder ingredient — eggs! First and foremost, let me clear something up. There was an old wives’ tale rattling around a few years ago that you should only eat a certain number of eggs a week — and it wasn’t many. But now that’s been disproved. Everything should be enjoyed in moderation, but a couple of eggs a day is no problem at all as part of a balanced and varied diet.
Also — and most importantly — eggs are one of the best-value forms of protein and contain a whole super- cocktail of amazing micronutrients and stuff that, frankly, is very good for you. From humble breakfasts, indulgent brunches and quick lunches, to using them in all manner of beautiful desserts, eggs are great in so many different ways — give the recipes on these pages a go and you’ll see how versatile and tasty these little guys are.
For a kick-ass speedy meal, frittatas are just the ticket — the frittata is basically a posh omelette that you can eat hot or cold, whatever the time of day. I’ve used Stilton and charred broccoli here for added tang and crunch and served it with a fresh, lemony parsley salad for a real taste of spring.
Egg salads might sound pretty old school but trust me, when properly done, they’re out of this world. I’ve shown you how to make your own salad cream so don’t bother with the shop-bought stuff; this is so much better. And last up, check out my twist on heart-warming Tuscan-style pie — wrapped in crunchy filo and filled with cheesy potatoes and artichoke, this is heavenly.
Eggs don’t get much better than this. Enjoy!
When it comes to animal welfare, it’s important you buy the best eggs you can afford. I tend to always go for freerange or organic so trade up if you can.