
10 May My top 3 breakfast egg recipes
Much ado about chickens
We’ve had chickens for a year now and every day, whatever time of the year it is, we get an egg from each one every day. That’ more eggs than we were expecting, yet the biggest surprise for me was how much I love these chickens. They are full of personality! The really funny thing is that each family member has a chicken that reflects their own personality in some way. Delfina chose the black Copper Marran chicken, who she named Pluto Noir (it’s a French breed). Pluto takes her time to do everything and does not follow the programme. We are always waiting for her, just like Delfina. Kazimira’s chicken is the cuddliest chicken, just like Kazi. She’s a red farm chicken called Poppy. I chose my chicken because she is supposed to be a “star layer”, but they have all turned out to be star layers. The only difference is that Snowy’s white eggs are probably the largest. She is white with a big, red comb and always on the move, like me (I’m actually in the process of getting an ADHD diagnosis). Then Susu, Y’s chicken, is a local Sussex breed and she thinks she’s a cockerel, because she struts around like she is in charge is always the first to check things out first. You can meet the ladies over on Substack, where I have posted a little video about them.
Chicken therapy
When the world feels too harsh, too difficult (which is often at the moment), I go out into the garden. As soon as I’m out there and feel the sun or breeze on my skin, I start to feel human again. Immediately, I find things to do. Someone like me relaxes in doing. I don’t just want to sit in the garden with a cup of tea. I want to either clear old stuff, plant new things, or take care of existing plants. I’ve just described the process of doing life, basically. That’s probably why it feels so therapeutic. Chickens want to do the same. The are with you, clearing, scratching, finding things, and with you all the way (usually right under your feet). That’s why they make such good pets in my eyes.
Breakfast egg recipes
Considering how many eggs we get and how good they are for you, I expect there will be a few of these posts. At the moment, breakfast is usually something to do with eggs in this household, so I’m sharing my top breakfast recipes for now. The two Polish egg recipes are ones I have grown up with. The sunrise pancake would actually be called something like “sponge cake” omelette in Polish and would usually be eaten with jam or stewed berries, as in Polska cookbook, but I wanted to get some probiotic kefir into the recipe for extra gut support, while making it more fun for the kids (this is to do with my new project). The Egyptian recipe is something my partner, Yasin, introduced me to, very soon after we met. He travels to the Middle East a lot, so it makes me feel like we are travelling, which I love. Now I have discovered the best tahini ever, I am making it all the time. All the eggs recipes take under 15min to make .
Sunrise pancakes
Course: BreakfastCuisine: PolishDifficulty: Easy4
servings15
minutesIngredients
8 eggs, separated
Pinch of salt
3 tablespoons spelt or wholemeal flour
Butter or coconut oil for frying
- Pink sauce
100g soft berries, such as raspberries (can be frozen)
150ml kefir
1 tablespoon runny honey or agave syrup
- Orange sauce
150g mango (can be frozen or tinned pulp)
150ml kefir
1 tablespoon runny honey or agave syrup
Directions
- Beat the egg whites with the salt until they form soft peaks.
- Start adding the yolks and flour, bit by bit, while mixing gently.
- Heat the oil of a frying pan and once hot, pour in ¼ of the batter. Fry for about 2min, then flip and fry for about 2min on the other side.
- Make the berry kefir by blending all the ingredients together, saving a few berries to go on top.
- Serve the fluffy pancake with the berry kefir and berries on top.
Egyptian scrambled eggs
Course: BreakfastCuisine: EgyptianDifficulty: Easy4
servings15
minutesIngredients
6 eggs
10g butter
5-6 dates, sliced
Salt and pepper
Tahini, to serve
Directions
- Melt the butter on a frying pan and add the dates. Fry for about 2min to soften.
- Add the eggs, season and stir. Cook until you get the scrambled eggs consistency you prefer.
- Divide up the scrambled eggs onto the plates and pour a teaspoon of tahini over each portion.
- Serve with buttered toast.
Polish scrambled eggs
Course: BreakfastDifficulty: Easy2
servings5
minutes10
minutesScrambled eggs with caramelised onion.
Ingredients
4 eggs
A small onion or half a big one, finely sliced
15g butter
Salt and white pepper
Directions
- Melt the butter on a frying pan and add the onion. Turn the heat down to low, cover and fry for about 5-6min, stirring occasionally so that they don’t get burnt. If they look a bit too dark for your liking, add a bit of butter and stir more often.
- Add the eggs straight to the pan and season well before stirring. Fry for a couple of minutes, stirring now and again, until the eggs are just how you like them.
- Serve with hotter buttered toast.