Egg + Breakfast recipes (116)

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Apple French Toast

Recipe by: Joan R

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Apple purée and cinnamon add a sweet and moist variation to the classic batter of milk, eggs and sugar. An unusual but delicious idea for kid's brunch or Christmas morning, especially if you substitute brioche for the bread.

Asparagus Frittata

Recipe by: Diana

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When asparagus is in season, this easy frittata is a treat.

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Bacon, egg and tomatoes with mustard pancakes

Recipe by: Brenda Houghton

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Tuck into a leaner version of the British breakfast, served on filling mustard pancakes.

Bagel Bread

Recipe by: Holly

Reviews(1)

Once you see how easy it is so make this bread in your bread machine, you won't buy it at the store anymore!

Baked Banana French Toast

Recipe by: KAREN325

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I think French toast and bananas are a perfect pair. For a real American-style brunch, garnish with fresh strawberries, a sprinkle of icing sugar and drizzle of maple syrup.

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Baked Scrambled Eggs

Recipe by: Erin

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These light and fluffy scrambled eggs are great for serving a big crowd. I usually make them this way for Christmas morning and I never have much left over!

Breakfast Sarnie

Recipe by: Hannah

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An ultimate breakfast toasted sandwich (you may need a knife and fork)! *You will need a toasted sandwich maker

Breakfast stacks

Recipe by: Chrissie Lloyd

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A healthy way to enjoy the traditional British breakfast, grilled not fried, but with all the flavour of the original.

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Broccoli and red pepper quiche

Recipe by: Norma MacMillan

Reviews(1)

This vegetable-packed quiche is cooked in a large, deeper-than-average tin and the pastry is rolled out thinly to give a generous amount of filling and small proportion of pastry in each slice. Serve warm, rather than piping hot or chilled, with a lightly dressed, crisp salad.

Cauliflower and Stilton soufflé

Recipe by: Maggie Pannell

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A soufflé is always bound to impress. Here's a classic combination that adds vegetable value to a light and fluffy soufflé. Serve straight from the oven, with wholemeal bread and a tomato salad.

Cheddar and broccoli strata

Recipe by: Norma MacMillan

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Based on an old-fashioned English recipe, but with an American influence, this satisfying savoury pudding is made up of layers of bread and vegetables with a cheesy egg custard poured over. Served with a quick home-made tomato sauce, it is a tasty and nutritious dish. A leafy salad could be served alongside.

Chickpea and vegetable eggah

Recipe by: Norma MacMillan

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Popular throughout the Middle East, this thick and chunky Arab omelette is served flat, not rolled or folded, and is more like a cake. It is packed with vegetables and chickpeas, and is equally delicious hot or cold – ideal for a picnic. Serve with a simple tomato and red onion salad, and garlic flat bread.

Chinese-style omelette

Recipe by: Norma MacMillan

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This is a dish you will find wherever Chinese culture flourishes, no matter how far from China's shores. Combining fresh Chinese vegetables with bits of turkey or chicken is a great way to stretch a small amount of protein. Use a non-stick pan or a heavy, well-seasoned frying pan so that you need only a small amount of oil.

Classic baked eggs

Recipe by: Chrissie Lloyd

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This is an easy and fast way of preparing eggs, with finely chopped tomatoes and fresh herbs adding flavour, colour and nutrients.

Classic Hollandaise Sauce

Recipe by: Jeff

Reviews(4)

This creamy lemon sauce is a standard. Make it just before serving on Eggs Benedict, meat, fish or vegetables.

Country Frittata

Recipe by: Jan Cutler

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Creamy butternut squash works brilliantly with the distinctive flavour of leeks in this simple and speedy egg dish. Serve with a spinach salad and boiled new potatoes. Delicious!

Courgette and onion eggah

Recipe by: Maggie Pannell

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The French have omelettes, the Spanish tortillas, the Italians frittatas and Arabic nations have eggahs. Eggahs are good served straight from the pan or left to cool as a light lunch or supper with a colourful salad.