Can’t boil an egg?

EGGS OVER EASY

If you can cook an omelette you’ll never go hungry or fail to impress

Make omelettes instead! This blue cheese and mushroom souffle omelette is a tricked-up posh version of the humble plain variety that is well worth the effort.

SERVES 4

100g butter

500g mixed mushrooms, sliced 2 tsp thyme leaves

2 garlic cloves, crushed

15g spinach

8 eggs, separated

220g mild blue cheese, crumbled

Melt 60g butter in a large frying pan over high heat. Cook the mushrooms and thyme without stirring until coloured underneath. Turn the mushrooms over and cook until browned.

Add the garlic and spinach and cook, stirring until spinach is just wilted.

Place the egg whites in a large bowl of an electric mixer and the yolks in a second large bowl. Beat egg whites until stiff peaks form. Using a handheld whisk, whisk the yolks to break them up. Using a metal spoon, gently fold egg whites into yolks in two batches, until just combined.

Preheat grill to high. Heat 10g butter in a small nonstick frying pan over medium-high heat. Spoon a quarter of the egg mixture in the pan, spreading mixture to the edge and cook until starting to set and come away from edge of pan (1 minute).

Top the omelette with a quarter of the mushroom mixture and a quarter of the cheese. Place the pan under the grill until omelette is set (1 minute). Using a spatula, fold omelette over and slide onto a plate. Season to taste.

Repeat with remaining butter, egg mixture, mushroom mixture and cheese to make four omelettes. You will need to lightly whisk the egg mixture after making each omelette.