Simmer + Egg recipes (38)

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Avgolemono

Recipe by: Michelle Chen

Reviews(1)

This is the most popular of Greek soups. The name literally means 'egg and lemon', the two most important ingredients that produce this light and nourishing soup. Usually made with homemade chicken or fish stock, garnish this quick and easy version with fresh lemon slices.

Chocolate and coconut mousse

Recipe by: Maggie Pannell

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A rich and indulgent dessert that is guaranteed to delight chocaholics.

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Chocolate caramel cream

Recipe by: Maggie Pannell

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Perfect for a dinner party, these elegant desserts can be made ahead.

Citrus Cream Filling

Recipe by: Carol

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A delightfully light citrus cream filling for sponge or sandwich cakes.

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.

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Coquito

Recipe by: Emilie

Reviews(5)

This creamy coconut and rum libation is a national tradition in Puerto Rico - a quintessential Christmas drink.

Courgette Frittata

Recipe by: BZEEFMOM

Reviews(1)

A frittata makes for one of the easiest and tastiest weeknight suppers possible. This recipe is packed with veg and topped with a crisp cheesy crust.

Creamed eggs with mushrooms

Recipe by: Chrissie Lloyd

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Ideal for brunch, this dish is best made with really fresh eggs. For a special occasion, use seasonal wild mushrooms, freshly picked if possible.

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Creamy citrus and vanilla rice pudding

Recipe by: Maggie Pannell

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Add a special twist to traditional rice pudding with a little citrus flavour in the summer!

Creamy curried eggs

Recipe by: Norma MacMillan

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A coconut curry sauce goes beautifully with eggs, and an aromatic vegetable pilaf is perfect alongside. Finish with some vitamin C-rich fruit, such as sliced mangoes, to ensure maximum absorption of iron from the eggs.

Crowdie eggs

Recipe by: Chrissie Lloyd

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Crowdie is a Scottish fresh cheese, traditionally made by crofters. The name comes from the Lowland Scots word ‘cruds’, meaning curds.

Crème Brûlée

Recipe by: EC3KFNW

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Classic crème brûlée, though time consuming, is easy to make and sure to impress! If you prefer to eat it cold, you can chill the crème brûlée after grilling it. The top will remain crunchy.

Custard sauce

Recipe by: Maggie Pannell

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Sometimes called crème anglaise, serve this sauce with sweet pies, tarts and puddings.

Delicous Fast - Egg Curry

Recipe by: johnny2k2

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If you ever dying for a mouthwaterring curry and havent got much ingredients, then will satisfy you and maybe the best curry you've ever tasted!!! You will need A deepish pan (saucepan would be fine) a wooden Spoon Gas Hob

Eggnog Blend

Recipe by: sara

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This homemade eggnog, spiked with rum and whisky, will fill you with glee. Perfect at Christmas.

Eggs florentine

Recipe by: Norma MacMillan

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The term ‘florentine’ in a recipe title indicates that the dish uses spinach – in this case, poached eggs on a bed of spinach and leeks, coated with a cheese sauce. This updated version of the classic eggs florentine uses a lighter sauce thickened with cornflour rather than a butter and flour roux. Serve for supper with wholemeal toast.

Eggs with spicy peas and lentils

Recipe by: Norma MacMillan

Reviews(2)

A little spice can turn a few everyday ingredients into something special. This simple, satisfying dish provides a wealth of vital vitamins and minerals and the right balance of essential protein and fibre. Serve with basmati rice and/or warm naan bread for plenty of energy-giving starchy carbohydrate.

English Curried Eggs

Recipe by: Chrissie Lloyd

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One of the many recipes to be adopted by English households during the years of the Raj, curried eggs was a Victorian favourite.

Fresh Custard

Recipe by: HappyMamaToThree

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This custard is excellent with sponge pudding or with our favourite croissant bread pudding. It's pourable or spoon-able. To prevent a lumpy or scorched pudding use a heavy bottomed saucepan and stir CONSTANTLY. Do not walk away while this is cooking.