Time to give the humble egg a moment to shine with these moreish meals. Enjoy egg-cellence on a plate!  

Turkish eggs with avo, fresh greens and charred pita 

Serves 2 // Total time 40 minutes  

Ingredients

3 cloves garlic, peeled
Glug olive oil, plus extra for serving
1 cup plain yoghurt
2 Tbsp chopped fresh dill
1 Tbsp chopped fresh coriander
1 tsp chopped fresh mint
Salt and milled black pepper
1 tsp smoked or regular paprika
4 eggs, soft poached
Knob butter

For serving  

1 avocado, sliced 
Handful fresh micro greens or salad leaves 
2 pita breads, toasted or charred  

 

Method

1. Preheat oven to 160°C. 
2. Place garlic in foil, drizzle with oil, wrap tightly and roast in the oven for about 15–20 minutes until soft. 
3. In a large bowl, mash garlic cloves until smooth and stir through yoghurt, fresh herbs and season well. 
4. Heat oil in a large pan and fry chilli flakes and paprika for 30 seconds or until fragrant. Set aside. 
5. Heat another glug of oil in a clean pan and fry eggs (2 at a time) for 2–3 minutes. 
6. Add butter to eggs to allow them to crisp up slightly (the yolk should still be runny) and remove from the heat. 
7. Divide yoghurt mixture between two serving bowls and top with fried eggs, avo, micro greens and drizzle with chilli oil from the pan. 
8. Serve immediately with toasted or charred pita. 

  Also read: Flaky spring onion pancakes with jammy eggs & chilli oil 

Flourless chocolate meringue cake 

Serves 8 // Total time 50 minutes – 1 hour

 

Ingredients

For the chocolate cake  

2 slab (80g each) dark or milk chocolate
1/2 cup butter, softened
1 cup white sugar
2 tsp vanilla essence
Pinch of salt
4 eggs
5 tbsp cocoa powder, plus extra for serving

For the meringue  

3 egg whites
1 cup castor sugar
Pinch of salt
1 tsp vanilla essence
1 tsp vinegar
2 tsp cornflour
1/2 slab (40g) dark or milk chocolate, melted

For serving  

Honey, for drizzling (optional)  

Method

1. Preheat oven to 160°C. 
2. For the cake, place chocolate and butter in a heatproof bowl over a pot of simmering water. Stir until melted and remove from the heat to cool. 
3. Whisk in sugar, vanilla essence and salt. 
4. Add eggs and whisk well to incorporate. 
5. Stir through cocoa powder until well combined. 
6. Pour batter into a greased and lined 23cm loose-bottomed cake tin. 
7. Bake for 35–40 minutes (cake should not be cooked all the way through). Remove cake and turn the oven up to 175°C. 
8. For the meringue, whip egg whites until stiff-peak stage. 
9. Gradually add sugar 2 Tbsp at a time, with 2–3-minute intervals between each addition. 
10. Once thick and glossy, add vinegar, cornflour salt and vanilla essence and whisk for 2 minutes. 
11. Gently fold cooled melted chocolate through meringue to create a marbled effect. 
12. Place dollops of meringue onto cake and bake for another 15–20 minutes. Remove and set aside to cool. 
13. Slice cake and serve drizzled with honey.

  

Scotch egg salad 

Serves 4-6 // Total time 45 minutes

Ingredients 

For the scotch eggs  

6 eggs, soft boiled for 4 minutes
1 pack (about 500g) pork bangers, removed from casings
1/2 punnet (10g) fresh coriander, chopped
1 cup cake flour
3 eggs, whisked
2 cups breadcrumbs
Vegetable oil, for deep frying   

For the salad  

Glug olive oil, plus extra to drizzle
Salt and milled black pepper
2 cans (410g each) chickpeas, drained and rinsed
2 tsp smoked paprika
1 pack (about 100g) baby gem lettuce
1/2 cucumber, sliced into ribbons
1 lemon, zested and juiced
Handful fresh parsley, chopped

Method

1. Peel boiled eggs carefully, taking care not to break them (they will be quite soft). 
2. Combine pork mince and coriander in a large bowl. 
3. Place Y4 cup pork mince in the palm of your hand and gently wrap around a boiled egg and enclose. Repeat with remaining eggs and mince. Chill for 15 minutes. 
4. Dip each egg into flour, then whisked eggs and then breadcrumbs. Set aside to chill. 
5. Toss chickpeas with a glug of oil, paprika and season. Roast for 10-12 minutes. 
6. Deep-fry scotch eggs in hot oil for 4-6 minutes or until golden and crispy. Drain on kitchen towel. 
7. Arrange lettuce, chickpeas and cucumber in a serving bowl. Drizzle with oil, lemon juice and scatter with lemon zest and parsley. Top with scotch eggs and serve.

  

Marco’s famous egg paste 

Makes 2 cups // Total time 10 minutes

 

Ingredients

8 hard-boiled eggs
¼ – 1/2 cup mayonnaise
2 tsp Aromat
2 tsp Italian herbs
1-3 Tbsp soda water

For serving  

Handful fresh micro greens   

Method

1. Add eggs and mayonnaise to the bowl of a food processor and blitz until combined. 
2. Add spices, herbs and soda water and pulse until the mixture is smooth and light. 
3. To achieve a softer consistency, add more mayonnaise and soda water. 
4. Top egg paste with micro greens and serve as a sandwich, spread over crusty bread or as a dip on a cheese board. 

Also read: Poached eggs, potato fritters and beetroot-bean pâté