I was commissioned by a bread company to come up with three recipes using their bread and this is one of them. It’s a delicious breakfast, brunch, lunch or snack. It’s got lots of flavour with the pickled red onions and the fried egg with the crunchiness of the bread.
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These smoked salmon tartines are loaded with flavour; they are made with tangy pink pickled eggs and capers with a big sprinkle of fresh chopped chives on crunchy toasted sourdough. I love them for brunch, lunch and they’re perfect on a picnic.
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These beetroot pickled eggs are a really pretty and really easy. I slice them and add them to salads, sandwiches or any recipe that has boiled eggs in.
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I saw this traditional Israeli sandwich being made on “Somebody Feed Phil” on Netflix and I had to recreate it as it looked so delicious. It’s got fried aubergines, boiled eggs, pickled vegetables, salad and a tahini dressing. What’s not to like? After the Gothenburg (also on this blog), this is my other favourite sandwich – and it’s not called the best sandwich in the world for nothing… It’s usually folded over or the filling is tucked into the pocket of a flat bread, but I’ve made it like an open sandwich so you can see the gorgeous ingredients. I have left Amba sauce out (which is a savoury mango pickle which you can buy online or make yourself but you can add it if you can get hold of it) and I used Sriracha instead of making chili sauce from scratch.
It’s a vegetarian dream.
This take on what is essentially a classic of mushrooms on toast with soft boiled eggs is deliciously flavoured with allspice and coriander seeds so it tastes much more Mediterranean or Middle Eastern. The mushrooms once cooked create their own unctuous sauce which you spoon over the crunchy bread and then you have the creaminess from the eggs with the fresh herbs and a squeeze of lemon to finish it off. It’s delicious I promise.
I knocked up this store cupboard recipe when I had a cold and wanted to make something that was packed with garlic, chili, ginger and vitamins that would help me get better. A friend eventually came over and tried it and started to make it for her family; she loved it so much she wanted me to share it on the blog. It’s super tasty comfort food. So, here’s the recipe.
This recipe is from Madhur Jaffrey’s cookbook Simple Indian Cookery. I have made a few alterations to the recipe, like removing the dairy and chicken stock, and replacing them with coconut cream and coconut milk. I have also used an assortment of different eggs and put less oil in so it’s healthier. It is an excellent dinner party recipe and I would serve it with freshly made wholemeal chapatis from the Indian section of my supermarket in the freezer (Shana)as they are a great combination with this curry and super easy. I also would add a salad with wedges of lemon and my {okra} and or basmati rice. My friends think this is the most delicious curry ever, see what you think. I love it.
Any one who reads my blog knows I loves salad sandwiches…but not just any old salad sandwich, mine are pimped up sandwiches made with a combination of new recipes and traditional ones like this nicoise tartine recipe. I scorch or roast my bread in a pan with olive oil so it’s extra crispy and tasty… then I layer crunchy capers on top of creamy soft boiled eggs with tuna salad and crunchy scorched bread. It’s colourful and healthy and tastes delish. I have also made them in advance and stored them in the fridge for an hour or so and they were still lovely and crispy.
Like Gado Gado, this is another Indonesian street food recipe. It is a delicious mix of sweet and sour with a bit of crunch mixed with the creamy egg. Who’d have thought lime would go with a fried egg? Well it really does. You can soft poach the eggs if you prefer… It’s perfect Asian comfort food and its low budget and pretty healthy too. I love anything with a fried egg!
This salad is inspired by the street food in Indonesia and this is my take on it. It’s a brilliant combo of crunchy and soft and sweet and sour, in fact I think it tastes pretty mind blowing. But, so it doesn’t end up looking like the contents of the bottom of a dustbin when you plate it up, it’s best to layer it with the sauce at the bottom. You can use other vegetables like cucumber or blanched carrot sticks or blanched cabbage, and fried tofu or tempeh too.
All work well, it’s up to you, it’s really great for using up vegetables in the fridge.
