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.

French Toast

Zest the lemon trying to avoid the bitter white pith. Boil the milk with the sugar and zest. Beat the eggs until the whites are completely blended. Dip the bread slices into the milk mixture and then in the egg. Fry them in a heavy-based pan until golden on both sides and drain them on kitchen paper. Dust with sugar and cinnamon.

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 Crumpet Batter

Heat the water-milk mixture to hand hot, dissolve the sugar and add the yeast. Let it rest for 10 minutes. Sift the flour together with the salt and beat into the tepid liquid. Cover with a damp kitchen towel and let it ferment for at least 1 hour (or overnight in the fridge). If you have those 3/7,5cm cookie cutter metal rings at home, grease them with butter. Place them in a large heavy-based frying pan over a medium heat, add a little butter and spoon in about 2-3 tablespoon batter. Cook until the rounds start to harden all around (about 1-2 min), but are still creamy on the top. Remove the rings and flip them over and cook for a further 2min, until golden. Transfer the crumpets to a wire rack while you keep on cooking the rest. Serve with butter, honey or any other sweet or savoury topping.

Blue Cheese and Sage Crumpet

Heat the water-milk mixture to hand hot, dissolve the sugar and add the yeast. Let it rest for 10 minutes. Sift the flour together with the salt and beat into the tepid liquid. Cover with a damp kitchen towel and let it ferment for at least 1 hour (or overnight in the fridge). Crumble the cheese with a fork and add it to the batter, along with the chopped sage. Season with salt (if needed) and pepper. If you have those 3/7,5cm cookie cutter metal rings at home, grease them with butter. Place them in a large heavy-based frying pan over medium heat, add a little butter and spoon in about 2-3 tablespoon batter. Let it cook until the rounds start to harden all around (about 1-2 min), but are still creamy on the top. Remove the rings and flip them over and cook for a further 2min, until golden. Transfer the crumpets to a wire rack while you keep on cooking the rest. Serve with butter or dollops of crème fraîche.

Blackberry Pecan Muffin

In a bowl, beat the eggs with the cream and zest. Sift the flour with the baking powder and sugar, and mix in the berries and the nuts. Start combining this dry mixture with the egg one and, when you get to two-thirds of it, add the melted butter and carry on with the rest of the flour. Butter the muffin pan and dust it with flour (or use paper moulds). Fill them two-thirds full and bake in a 190C oven for 20min or until a toothpick comes out clean.

Blueberry Oat Muffin

Mix the milk and lemon and leave to sit for a few minutes. Add the quick oats to the milk/lemon juice mixture and stir. Beat 1 large egg lightly and melt a 1/4 the butter. Stir them into the milk/lemon juice/oats mixture. Set aside. Mix the rest of the solids in a bowl (flour, baking powder, baking soda, salt). Separately, dust the berries with a little flour, just to coat them. Add the dry mixture into the liquid until blended, but still lumpy. Fold in the berries to finish the dough. Butter the muffin pan and dust it with flour (or use paper moulds). Fill them two-thirds full and bake in a 190C oven for 20min or until a toothpick comes out clean.

Basic Berry/Nut Muffin

Lightly whisk the eggs, cream and zest in a bowl. Sift the dry ingredients together and add the berries and/or nuts, until coated. Start adding the dry ingredients to the egg mixture and stir until two-thirds are mixed. Add the melted butter and finish with the rest. Butter the muffin pan and dust it with flour (or use paper moulds). Fill them two-thirds full and bake in a 190C oven for about 20min or until a toothpick comes out clean.

Chocolate Chips Muffin

Lightly whisk the eggs, cream, brown sugar and zest in a bowl. Sift the rest of the dry ingredients together and add 3/4 of the chocolate. Start adding the dry ingredients to the egg mixture and stir until two-thirds are mixed. Add the melted butter and finish with the rest. Butter the muffin pan and dust it with flour (or use paper moulds). Fill them two-thirds full, sprinkle with the rest of the chocolate and bake in a 190C oven for about 20min or until a toothpick comes out clean.