I love eggs. My friends were a bit shocked when I told them that between the two of us we often go through a dozen eggs a week. Some of them go into cake, but an awful lot are eaten au natural. Maybe a boiled egg here, plenty of poached eggs and sometimes even double cream doused scrambled eggs.
I’m especially all for eggs for tea – eggs really are the best fast food. If it’s just me, it mighty be poached egg on toast or on top of a quick stir-fried rice, and I do love a baked egg; so obviously this recipe in Delicious immediately jumped out at me. I made it last night and am eating leftovers for my lunch as I write. I couldn’t wait to tell you to make this, and make it soon.
These are Turkish eggs, rather than the Mexican huevos rancheros, so the sauce is headily flavoured with fennel and cumin. The recipe suggest serving it with a sumac flavoured yoghurt, but plain old yoghurt will do or go completely inauthentic as we did and have it with some mashed avocado. Again, if you were being authentic, you’d eat them with flatbreads, but we had lots of French bread, all the better for scooping up the delicious sauce. We had it for dinner, but obviously it would make a perfect breakfast, in fact I was wondering how to adapt it for my own brunches…
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– I can’t help but salivate and dream of an Australian brunch when I read it. This tropical bread is fantastic slathered with lime marmalade, or do as Bill does and serve with a salt fish relish, if you can lay your hands on any. The bread is best made earlier than you want to eat it – ideally the day before – as this makes it much easier to slice and toast. And toast it you must.
, even the recipes without pictures, and none were short of spectacular. I’ve visited 
