Easter is all about eggs, but perhaps it’s not wise to eat the chocolate variety for breakfast, lunch AND dinner. Here are a few savoury dishes using the real things.
Devilled Easter eggs
Middle Eastern scotch eggs with tahini yoghurt
Venison scotch eggs
Soft-boiled eggs with ‘nduja
Eggs, caviar and buttered soldiers
Peppers and eggs
Chorizo-stuffed eggs
Leeks vinaigrette with quail eggs and brioche crumbs
Scotch eggs
Grilled quail eggs, radish salad, barberry salt
Indian-style curried eggs with rice
Mushrooms on toast with poached eggs and hollandaise
Devilled eggs with celery and coriander salt
Celery heart, charred Treviso, and egg salad
Pickled eggs with coriander salt
Pea, zucchini and mint fritters with eggs and feta sauce
Quail eggs Benedict tartlets
Egg hoppers with green sambol and coconut gravy
