1. Boil a pan of water
2. Crack an egg into a very small round bowl / glass / teacup.
3. Once the water is bubbling, slide the egg into the water. Do it FAST so it has no time to look back!
4. The egg will be ready after 3 minutes (for a very runny yolk) or 4-5 minutes (yolk will still be runny but the egg white wont be slippery and gross.)
5. Use a slotted spoon to fish the egg out of the water and onto a plate lined with kitchen towel to soak up the water.
6. Sprinkle on salt flakes, coarse black pepper and chilli flakes.
Tip: Eat with sourdough toast to soak up the yolk. If you’re not eating carbs…well, I can’t help you.
Spicy scrambled eggs
1. Heat a small blob of coconut oil in a frying pan.
2. Crack eggs into the pan and scramble with a spatula.
3. Add spring onion, chillies and coriander.
4. Once fluffy and fully scrambled, dish out on top of toast or with a pile of spinach and cherry tomatoes with balsamic vinegar.
5. Add a few drops of tabasco sauce to the eggs, sprinkle on chopped fresh or dried chives, coarse sea salt, black pepper and chilli flakes for extra kick.
Tip: I also like to add some dry roasted chilli pumpkin and sunflower seeds (relax, you can buy them from any supermarket). If you need to cool down the heat, serve with some avocado on the side! Meat eaters can add some spicy chopped chorizo – see below mid feast.
Cheesy mushroom omelette
1. Whisk three eggs in a bowl.
2. Add a pinch of salt, coarse black pepper and chilli flakes.
3. Heat a dollop of coconut oil in a frying pan and pour the egg mixture in.
4. Add chopped mushrooms, red onion and sprinkle on some cheese (I like to use English Cheddar and Red Leicester.)
5. After a couple of minutes, put the pan under the grill to brown the top of the omelette and melt the cheese.
6. Serve on toast for breakfast or with chips for lunch. Ketchup works pretty well.
1. Chop up the tomato, onion, chilli and chives. Turn the grill on so it’s hot. Boil some water for the egg.
2. Lightly toast the bread in the toaster.
3. Add the cheddar and red onion onto the lightly toasted bread and place under the grill. Leave it there until it’s melted. Whilst that’s under the grill, Break an egg into the hot water for poaching (see poached egg recipe for poaching method.)
4. Get stacking! Take out the melted cheese on toast and put the tomato, chilli, lettuce and salmon on top.
5. Once the poached egg is done put that on top of everything. Sprinkle on chives. Add dressing of your choice. The Stackwich!