Eggs aren't just for Easter!

At Taste & Tour HQ we jumped on the Barbie AI generator trend and well... you can see the results! The guys in the office always tease me for bringing the stinkiest foods in for lunch and truthfully I am obsessed with all things egg!

If there’s an egg dish on a breakfast menu, I am having it. Oh the sheer joy of choosing Shakshuka, Eggs in Purgatory or, as our guests enjoy on our 5 Brunch Tour, Turkish Eggs. If there's an egg sandwich at a seminar, I have picked it up already.  Don’t even bother me with chicken salad, it’s eggs all the way!  

What can I say, they are nutritious, delicious and versatile.  Poach them, fry them, boil them, scramble them... stick them raw into your morning smoothie, whatever takes your fancy!  

So, we thought who wouldn’t want to know my top 3 egg recipes?  👀 

No, we aren’t talking about a simple fried egg on toast here, we are talking about something you’d be proud to serve to friends!  And if they don’t like eggs, can you even be friends?!  

ENSALADA RUSA

If you did our Spanish online wine tasting in 2021, you’ll have enjoyed this dish with us! This is my favourite tapas dish which I will definitely be enjoying several times on my trip to Malaga later this month.

It's easy peasy and you can just prepare it ahead and keep in the fridge.  Stick some wee bread sticks in it and be prepared to be transported to España! 

Ps have you joined us for our Tapas Trail yet?!

INGREDIENTS

• 4 Maris Piper potatoes (about 450g) cooked and either cubed or mashed 
• 2 hard boiled eggs grated or chopped 
• 4 medium carrots, peeled, chopped and blanched 
• a handful of cooked petit pois
• 1 x 145g tin of tuna 
• 4 small pickled cornichons, finely chopped
• 20 Spanish pitted green olives, halved 
• 2 tbsp chive, finely chopped if you have them
• 2 tbsp of mayo
• Sea salt

METHOD

Put the potatoes, carrots, petit pois, shredded tuna, corinchons and olives into a mixing bowl with the olives.

Add the mayo and mix all the ingredients until well combined. Add a little more mayo if you feel it needs it.

Garnish with your chives, drizzle with some extra virgin olive oil and it's ready to enjoy!

Salud!

CLASSIC CARBONARA

None of your cream nonsense here! 

This is the recipe I use at home and it’s the mid week meal I have when I need a bit of comfort food.  It’s Genaro’s Carbonara from Jamie Oliver and trust me, it takes 10 mins and  it’s delicious.

CLICK HERE FOR JAMIE OLIVER'S CARBONARA RECIPE

If  you don’t have slices of guanciale (you can find this at the likes of Arcadia, Sawers and Epicurean), just use cubed pancetta as that’s available at most supermarkets.

Chocolate Raspberry Pavlova 

You can thank me later. 

This is an absolute winner and uses up the egg whites from the carbonara too (so you can feel smug for not wasting anything!).

CLICK HERE FOR NIGELLA LAWSON'S CHOCOLATE RASPBERRY PAVLOVA RECIPE

I learnt to cook with Nigella’s cookbooks and I adore pavlova, hers never fail and adding raspberries and dark chocolate just elevates the whole thing. 

Pavlova is super sweet so don’t even try to use sweeter chocolate here, it needs to be at least 60% cocoa minimum.  Garnish with the shavings on top for some extra flair!

Let me know how you get on and send me your favourite egg recipes because you know I will definitely be making them!

Oh and Happy Easter!

Words by Caroline Wilson.