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Delicious EGGS

Croque madame

”Learning to cook an egg properly is a wonderful start to a cookery journey. Watching eggs transform in the mixing bowl or pan creates an enduring sense of child-like wonder – the sizzle of an egg crisping in hot oil, the glorious moment when you plunge a toast soldier into a warm runny yolk or the fascination as you watch egg whites beat into pillow-like clouds of meringue… This recipe collection celebrates all that’s wonderful about the egg, from croque madame to a showstopper cake. I hope you enjoy (and cook) them all.”

RECIPES AND FOOD STYLING THE FOOD TEAM PHOTOGRAPHS TOBY SCOTT STYLING DAVINA PERKINS

ENJOY THE FLUFF WITH THE SMOOTH Îles flottantes with marsala and roasted rhubarb
THE PERFECT BRUNCH Scrambled eggs with avocado and smoked salmon salsa
GROWN UP EASTER TREATS Spiced prawn scotch eggs
SAY CHEESE! Best of British cheese soufflé

JRR TOLKIEN, THE HOBBIT

GREENS, EGGS AND HAM Gammon steaks with peas, herb hollandaise and poached eggs
THE TECHNIQUES Poaching & hollandaise

Grilled gammon steaks with peas, herb hollandaise and poached eggs

SERVES 4. HANDS-ON TIME 35 MIN

FOOD TEAM’S TIP

You could replace the gammon with grilled, crisp-skinned salmon fillets brushed with the honey-mustard glaze.

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About Delicious Magazine

The April issue of delicious. is packed full of Easter fun: a prep-ahead feast with timeplan, Nathan Outlaw’s outrageously good pies, Mary Berry’s perfect scones, seasonal bakes and a family quiz. And what would Easter be without chocolate? Try our dreamy choc puddings and make your own designer eggs. After all the fun, relax with one-pan midweek suppers and ideas for leftovers and money-saving meals. Plus all the tips and techniques to make you a better cook and a free egg recipe supplement.
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