Recipe | Eggs for breakfast


I know, I know. Already wondering if you've got eggs in your cupboard right?  I mean just look at that oozing, bright yellow yolk! It's just screaming out at you, isn't it? Like...

"Bonjour, look at me, I'm golden and I'm delicious. 
Je m'appelle Egg, sur une baguette."

Sorry, couldn't resist! That breakfast number is just so seductive, it has to be some kind of Frenchy Claude or Jean Paul, no? Anyway, you may have noticed my vegan badge of honor and 'allegiance' has fallen. White wave flagged, not defeated but to be revisited. Oh man, did I miss eggs! I mean technically their not even baby chickens! C'mon it's a technicality right?

Serves 2

  • 3 Table spoons of Italian bean dip
  • 4 Medium free range eggs
  • 6 Slices baguette bread
  1. Boil the kettle and heat a medium sauce pan ready for the water.
  2. Heat the grill or toast baguettes in the toaster until golden and crispy.
  3. Using a wooden/ plastic spoon, any utensil to swirl the water. Creating a swirling vortex motion. Crack an egg into the centre of the whirlpool and allow the edges to whiten. Continue swirling to ensure even cook.
  4. Plate up the bread with servings of bean dip, hummus, guacamole, salsa or whatever you like!
  5. Top with a sprinkle of salt, pepper, veg stock cube and coriander. 

You Might Also Like