Preheat the oven to 190°C/170°C/gas mark 5. Heat 1 tbsp olive oil in an ovenproof pan over a medium heat. Add 2 washed, sliced leeks and 1 finely chopped celery stalk. Cook for 5-6 minutes until the leeks are soft. Add 3 crushed garlic cloves and 1 sliced green chilli. Cook for 2-3 minutes. Shred 1/4 Savoy cabbage and add to the pan along with 2 handfuls of spinach, 1/2 tsp dried oregano and 1 tsp ground cumin. Season with black pepper and cook for 6-7 minutes until the cabbage has wilted, stirring often. Use a wooden spoon to scrape down the sides and pat the mixture down into the pan, making four indentations. Sprinkle 80g crumbled Feta over the top. One at a time, carefully crack 4 large eggs into the indentations. Transfer the pan to the oven and bake for 8-10 minutes until the eggs are cooked to your liking. Serve immediately with crusty bread.
Scrambled egg tacos
Heat 1 tbsp olive oil in a pan over a medium-high heat. Cook 1 deseeded, chopped green pepper and 1/2 a chopped onion for 3-4 minutes until just softened. Transfer to a shallow bowl. In a jug, whisk 6 large eggs together with a splash of milk, 1/2 tsp cayenne pepper and some seasoning. Melt a knob of butter in the pan over a medium heat. Once melted, reduce the heat to medium-low and pour in the eggs. Scramble for 1-2 minutes until cooked but still a little runny (they will continue to cook in their own heat. Stir in the cooked vegetables and transfer everything to a serving bowl. Serve with warmed small tortillas, chopped coriander and hot sauce, allowing everyone to build their own tacos at the table.
Sprout and sweet potato hash
Preheat the oven to 200°C/180°C/gas mark 6. Melt a knob of butter in a large pan over a medium heat. Add 8-10 sliced Brussels sprouts and a pinch of salt and pepper. Cook for 2-3 minutes on each side until golden brown, then remove to a plate. Add 1 tbsp olive oil to the pan, followed by 1/2 a finely chopped sweet potato and some more seasoning. Cook for 5-6 minutes without moving, then add 1/2 tbsp balsamic vinegar. Add 1 crushed garlic clove and 4 sliced mushrooms (if using) and cook for another 5-6 minutes. Add 50ml vegetable stock, transfer to a baking dish and place in the oven for 10-15 minutes. Meanwhile, add 1 tbsp vinegar to a pan of gently simmering water and poach 4 eggs until cooked to your liking. Remove the pan from the oven and stir in the sprouts, some chilli flakes and some seasoning. Divide the vegetables between plates and top each with a poached egg.
Smoked salmon egg boats
Preheat the oven to 180°C/160°C/gas mark 4 and line a baking tray with parchment paper. Using a bread knife, cut a V-shaped section from 2 demi baguettes, stopping the knife about 1cm from the bottom. Remove the loose bread tops and scoop out a bit of the inside, too, to form ‘boats’. (Use the scooped-out bread to make homemade breadcrumbs for another recipe.) Place the boats on the prepared tray. Divide 30g grated Gruyere and 60g smoked salmon between the boats. In a jug, whisk together 6 eggs, 3 tbsp crème fraîche, 2 tbsp chopped chives and some salt and pepper. Pour the mixture into the boats, distributing it evenly. Scatter 1/2 tbsp of capers over each boat. Bake for 20-30 minutes until the eggs are puffed. Allow to cool for 5-6 minutes, then slice each boat into four pieces and serve warm.
Asian sesame noodles with eggs over easy
In a bowl, whisk together 4 tbsp soy sauce, 2 tbsp rice vinegar, 2 tbsp sesame oil, 2 tsp Sriracha hot sauce, 2 tbsp brown sugar, 1 tsp grated fresh ginger and 3 crushed garlic cloves until well combined. Cook 4 nests of medium egg noodles according to package directions, then drain. Run the noodles under cold water, drizzle with a little sesame oil and set aside. Heat a pan over a medium heat and add a large knob of butter. Once the butter begins to bubble, crack in 4 large eggs. Cook for about two minutes, then carefully flip them over and cook for another two minutes or until cooked to your liking. Season with a touch of salt.Return the pasta to the pot you cooked it in and place over a medium-high heat. Add the sauce and toss to coat. Divide between serving bowls and top each portion with an egg, some chopped coriander, sliced spring onions and some crushed cashew nuts.