Eggs Benedict

For the poached egg: bring about 10cm of water (the height is more important than the volume) to the boil and turn down the heat to a simmer. Stir in the vinegar. Break your eggs separately in a little bowl, bring them very close to the water and let them fall gently over a bubble stream. With a spatula or spoon, try to ensure the egg whites don’t spread too much. Cook them for 3 minutes exactly, so that the whites are cooked, and the yolks are hot, but still soft.;Make the hollandaise:over a pan of steaming water, whisk the yolks in a bowl with the lemon juice until thickened but not scrambled. Add the cubed butter and whisk until melted and blended. Finish with salt and pepper, whisking until creamy and thickened.

Split and lightly toast the muffins and put 2 halves on each plate. Grill the slices of bacon on both sides until golden. Top each muffin half with a slice of bacon, one poached egg and cover with the hollandaise sauce.

Croque Madame

Pre-heat the oven to a high heat. Grate the gruyère and the parmesan. In a bowl, mix the yolks with the parmesan and cream, seasoning with ground pepper. Spread some butter on one slice of bread and place it butter side down on a baking tray. Layer the grated gruyère, one slice of ham, then repeat once more. Spread the creamy mixture on both sides of the remaining slice of bread. Transfer the sandwich to the oven and bake until golden. You can also turn on the grill to speed up this process. In a sauté pan, melt 1 tablespoon butter and, as it foams, crack the egg over it and cook over medium heat just until the white is cooked and the yolk warm. Once the sandwich is golden, remove it from the oven and top it with the fried egg, season the white with salt, the yolk with pepper and serve.

Omelette Arnold Bennett

Gently poach the haddock in the milk in a covered pan until it begins to flake. Pick the meat from the skin and bones, sieve the milk and let it cool. In a saucepan, melt 1 1/2 tablespoon butter and add the flour. Whisk in the milk in batches and boil to form a creamy sauce. Turn off the heat and beat in the yolks and cheese (keep some extra to finish the dish). Finish with the fish flakes and cream, and season with salt and pepper. Beat the eggs in a bowl and season lightly. Heat the remaining butter in a heavy-based omelette or frying pan and let it foam before adding the eggs. Stir them a bit and then let them set on the bottom. While the top is still creamy, pour the fish sauce over, sprinkle the rest of the cheese and place the pan under a hot grill until golden brown. Slide the omelette to your serving platter and sprinkle with fresh parsley or a herb of your choice.

Basic Perfect Omelette

Beat the eggs with a fork in a bowl, just enough to mix the yolks and whites, but without adding too much air to it. Season with salt and pepper. If you like, you can add 1 tablespoon of water/milk to make a lighter or creamier omelette. Heat the butter in a non-stick heavy-based frying pan over a medium heat until it starts foaming. Pour in the egg mixture and, as it starts to set, push the edges to the middle with a spatula and lean the pan to let any raw egg on top cover the bottom again. Shake the pan to prevent the eggs from sticking. Repeat this until half-cooked, leaving some of the creamy egg on top. Add your chosen filling (if you want one), lean the pan again to move the omelette and gently fold it in half. Slide it on to the plate.

Mushroom, Bacon and Tomato Omelette

Seed and dice the tomatoes. In a heavy based non-stick frying pan, heat the olive oil and fry the bacon slices until golden on both sides. Set them aside. In the same hot pan, fry the sliced mushrooms until softened. Set alongside the bacon. Beat the eggs with a fork in a bowl, just enough to mix the yolks and whites, but without adding too much air to it. Season with salt and pepper. If you like, you can add 1 tablespoon of water/milk to make a lighter or creamier omelette. Heat the butter in a non-stick heavy-based frying pan over a medium heat until it starts foaming. Pour in the egg mixture and, as it starts to set, push the edges to the middle with a spatula and let any raw egg on top cover the bottom again. Shake the pan to prevent the egg from sticking. Repeat this until half-cooked, leaving some of the creamy egg on top. Add the mushrooms, bacon, diced tomato and cheese. Lean the pan to move the omelette to the side and gently fold it in half. Slide it to the plate.

Basic Crêpe Batter

In a bowl or blender, quickly mix together the eggs, milk, water, flour, butter and salt, until a smooth batter is formed. Let it rest for at least 30 minutes and then sieve.

Melt a little butter in a non-stick heavy based frying pan, and turn it to coat the bottom thoroughly. Get rid of the excess fat. Pour in a ladleful of batter and quickly turn the pan again to coat the bottom. You can add a bit more batter if you’ve got any holes in your crêpe. After about a minute, flip the crêpe to the other side and cook for a further 30 seconds. Transfer to a plate, covered with a kitchen towel. Repeat this over and over until the batter is finished. You can serve it with either savoury or sweet fillings.

Crêpe Suzette

Make the crêpes using our basic crêpe recipe. Zest the oranges, being careful not to reach the bitter white pith. Then, squeeze four of them and drain the juice. Peel and cut the remaining oranges into sections (without any skin). Coat the bottom of a heavy based frying pan with the sugar over a low heat, until the sugar starts melting into a golden caramel. Add the orange liqueur and carefully tilt the pan to light the alcohol. When the flames go out, pour in the juice and zest and let the liquid reduce by half. To finish, place a crêpe into the pan, fold it in half and in half again. Repeat this with another 3 crêpes until you cover 4/4 of the pan. Transfer to serving plates and garnish with the orange sections. Carry on with the rest of the crêpes.

Bacon Tater Crockpot Breakfast

In 4-5 quart slow-cooker, layer these ingredients in order: 1/3 of the tater tots, bacon, onions, and cheeses. Repeat layers two more times, ending with the cheese layer. In a bowl, whisk the eggs, milk and flour until combined. Season with salt and pepper to taste. Pour mixture over the layers in the slow cooker. Cover and cook on low for 7-8 hours.

Poached Eggs with Roasted Stuffed Mushrooms

Peel the mushrooms remove stalks. Clean the stalks and mince in a food processor. Filling: chop the garlic and parsley finely. Slice the bacon into strips. In a pan, fry the bacon until golden. Drain and return its fat to the pan. Fry the garlic for 30sec, add the minced stalks and stir. Add the wine and boil until the mixture dries up. Turn off the heat and add the parsley and fried bacon. Season the filling with salt and pepper. Fill the mushroom cavities, cover with breadcrumbs and parmesan and roast in a very hot oven until the tops are golden (10 minutes). In another pan, bring about 10cm of water to boil and turn the heat down to a simmer. Stir in the vinegar. Break the eggs separately in a bowl, bring them very close to the water and let them fall gently over a bubble stream. With a spatula or spoon, try to ensure the egg whites don’t spread too much. Cook them for 3 minutes exactly, so that the whites are cooked and the yolks are still soft. Serve over the hot mushrooms.

Great British Fry Up: English Breakfast

Put an ovenproof dish in a low oven. Put a heavy frying pan over a medium-high flame. One or two at a time, grill the sausages, bacon, black pudding, hash browns, diced mushrooms and tomatoes slices, turning while they cook. As soon as each one is ready, transfer to the dish in the oven to keep warm. Last put the baked beans in the pan and warm gently for 2 to 3 minutes, stirring occasionally. In another non-stick pan, melt a knob of butter and add the eggs, seasoning with salt and pepper to taste. Arrange all the warm ingredients in two plates and serve with toasted bread, HP sauce or tomato ketchup on the side. Don’t forget your cup of tea.