Slice the ends off the tomatoes so that you have straight edges. Place the tomato on one of the straight edges and halve it horizontally. Cut out the flesh on the inside so that you are left with 2 tomato rings. Place a frying pan on medium-high heat, add a splash of vegetable oil and place the tomato rings in the pan. Cook for 2 minutes, until warm and flip around. Now break an egg in each tomato ring, season with salt and pepper and place a lid on the pan. Cook until the egg is set to your liking and serve at once.
Trim the crusts from each slice of bread and then roll each flat with a rolling pin. Add 45ml butter to a heatproof bowl and melt/soften it in the microwave oven. Add the brown sugar and 5ml cinnamon and mix together. You are looking for a spreadable consistency. Spread each slice of bread with a thin layer of the sugar mixture. Roll the slices up in a tight roll. Add the eggs and milk with a pinch of salt to a shallow bowl and whisk together. Add the granulated sugar and other 5ml cinnamon to another shallow bowl and mix through. Place a non-stick pan on medium heat and add the remaining 45ml butter. Now dip one of the bread rolls in the egg mixture and place in the warm pan. Repeat with the rest. Fry until golden, turn until browned all over. Remove the rolls from the pan and roll each in the cinnamon sugar while warm. Serve with a good cup of coffee.
8 croissants 250g cream cheese, room temperature 300g cheddar cheese, grated a small bunch of salad onions, sliced 5ml smoked paprika 500g sandwich ham, small cubes 10 eggs 150ml milk 100ml + 50ml cream 30ml granulated mustard 5ml salt
Cut the croissants in half horizontally and arrange the bottom halves in an ovenproof dish. Add the cream cheese, two thirds of the cheddar, salad onions and smoked paprika to a mixing bowl and mix well until all the ingredients are evenly distributed. Divide the mixture between the 8 croissant bottoms and then place the top halves on top. Add the eggs, milk, 100ml cream, mustard, salt and a few grindings of black pepper to a bowl. Whisk the mixture until completely smooth. Pour the mixture around the croissants. Cover the dish and allow to soak at room temperature for 1 hour. Preheat your oven to 180℃. Brush the croissant tops with the 50ml cream and scatter over the rest of the cheese. Cover with aluminium foil and bake in the oven for 30 minutes. Remove the foil and bake for another 15 minutes. Serve immediately.
Add the yoghurt, garlic, mint and lemon rind to a small bowl. Season with salt and whisk to mix. Divide the mixture between 2 serving plates and set aside.
Pour the olive oil into a small pan, add the butter and allow to melt over a medium heat. Add the smoked paprika, chilli flakes, Szechuan pepper and cumin to the pan and stir around for a minute or so. Take the pan from the heat and set aside.
Place a saucepan on high heat and fill it 10cm deep with water. Bring to the boil and then reduce to a very low simmer. Crack one egg at a time, into a cup and gently slide it into the simmering water. Wait about 20 seconds before adding the next egg. Poach the eggs for 3 minutes, remove them with a slotted spoon and set 2 eggs on the yoghurt mixture. Spoon the spicy butter over the eggs and drizzle the rest on the plate. Serve with small pita breads to mop up the sauce.
3 eggs, separated salt and pepper 15g + 15g parmesan, grated a handful of chives, chopped 15g butter
Separate the eggs into two large mixing bowls. Add a generous pinch of salt and a few grindings of pepper to the yolks. Whisk together and set aside. Whisk the egg whites until firm, glossy peaks form. Add half of the egg whites to the yolks and stir well until the whites are thoroughly combined and you have a looser consistency. Mix in 15g of the parmesan as well as the chives. Now add the remaining egg whites and gently fold the mixture together until well combined. Place a frying pan over medium heat and add the butter. Allow to melt and bubble. Pour the egg mixture into the pan and spread the mixture with a spatula. Smooth the surface as well. Cover the pan with a lid and cook until the top is just set – about 2-3 minutes. Remove the lid and scatter the remaining 15g of parmesan on top and cook for another minute. Slice the omelette out of the pan onto a serving plate and fold the omelette over on itself. Serve immediately.