It starts with an egg ...

Ten meals made with four sim­ple in­gre­di­ents

The Guardian - Cook - - The Modern Cook -

Turk­ish flat­breads

Top gen­tly charred flat­bread with creamy plain yo­ghurt, finely chopped mint and pars­ley, sumac and a fried egg.

Healthy herby quinoa

To warm, cooked quinoa add cooked peas, pesto, crumbly goat’s cheese and a gen­tly poached egg.

Black bean bowls

To warmed, tinned black beans add mashed avo­cado, spicy salsa, finely chopped co­rian­der and a fried egg.

Charred sum­mer veg

To golden, roasted cour­gettes add chopped roasted pep­pers from a jar, finely grated lemon zest, chopped pars­ley and a fried egg.

Hearty late­spring salad

To warm, boiled pota­toes add blanched as­para­gus, lemon juice and zest, chopped wa­ter­cress and boiled eggs.

Chilli baked eggs

To tomato sauce add chopped chill­ies, sliced gar­lic, co­rian­der. Crack in eggs, bake at 180C/350F/gas mark 4 for 10 min­utes.

Dosa-spiced avo­cado and scram­ble

Mash an avo­cado with mus­tard seeds, lemon juice and zest, add chopped green chilli and scram­bled eggs.

The best egg sand­wich

Fill good, toasted bread with ca­pers, chopped dill, Di­jon mus­tard and finely chopped cel­ery mixed with roughly chopped soft-boiled egg.

Miso mush­room broth bowls

To a bowl of miso broth add sliced mush­rooms, cooked noo­dles, shred­ded pak choi or greens, co­rian­der and a poached egg.

Brown rice with gar­licky greens

Add to a bowl of warm brown rice some sautéed greens, lemon juice and zest, gen­tly fried gar­lic and a poached egg.

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