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My Perfect Scrambled Eggs with Chilli Jam

The perfect scrambled eggs are most definitely down to personal taste, for me they have to be creamy so that they slide smoothly off the back of a wooden spoon. The eggs will continue to cook after you remove them from the heat so I think the key is to err on the side of them being underdone rather than ending up with chunky rubbery scrambled eggs.

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Spanish Fried Eggs with Chorizo and Potato Hash

If you wanted to serve this chorizo and potato hash as a little tapas style dish, simply leave out the egg. This recipe would also make a hearty breakfast! Serves 4 6 medium sized potatoes 150g of chorizo sausage, cut into bitesize chunks 1 onion, chopped Juice of 1/2 lemon Sea salt and ground black pepper 4 eggs Place the potatoes into a pot of boiling water and simmer for 15 minutes or until tender when pierced with a fork. Drain and place in a bowl of cold water until cool, drain again, slice into chunks and set aside. Heat a frying pan over a high heat and add in the chorizo, frying until sizzling and bright red. The chorizo should render out a rich red oil which you can fry the potatoes and onions in. Remove the chorizo from the pan and set aside on a plate. Fry the onion in the pan in the chorizo oil for 3-4 minutes until soft. Remove from the pan and set aside with the chorizo. Add in the potatoes and fry for 5-6 minutes or until crisp and golden. You may need to add a drop of oil into the pan if you don't have enough. Add the onions and chorizo back into the pan, add a squeeze of lemon juice and season with sea salt and ground black pepper. Remove the hash from the pan and place in a serving plate. Add another drop of oil to the pan and fry the eggs until the white has set but the yolk is still soft and runny. Serve the eggs on top of the hash and dig in!

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Big Brunch Tomato Eggs

Are you ready to meet your new Saturday morning breakfast cure? These eggs are going to change your weekends forever! If you are on the lookout for the perfect little throw together late breakfast this super easy dish hits all the right buttons. If you manage to stumble out of bed, serve these tasty eggs with some toasted crusty bread and you'll be laughin'! They also work if you are wide awake too! Serves 2 generous portions 2 tablespoons of olive oil 1 small onion, finely chopped 2 garlic cloves, finely chopped 400g tin of chopped tomatoes A good handful of spinach, roughly chopped A small handful of basil, roughly chopped 4 large free range eggs A little grated Parmesan cheese to serve A generous pinch of sea salt and black pepper In a large frying pan heat the oil and fry the onion and garlic slowly for 7-10 minutes until soft but not coloured. Add the chopped tomatoes and simmer for 10 minutes or until the sauce thickens. Stir through the basil and spinach until it has wilted. With the back of a spoon make four wells in the sauce and then crack the eggs in. Cook the eggs in the sauce until the white is cooked through and the yolk is still soft. Season with sea salt and black pepper and a good sprinkle of Parmesan cheese. Serve the eggs in tomato sauce on top of some crispy crusty bread for a hearty brunch!

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Soft Boiled Egg with Home Fries

Home fries can easily be adapted to whatever you may have in your fridge, add some bacon pieces, some finely chopped red pepper, or even some mushrooms. I generally boil the potatoes ahead of time the night before, as the whole process can seem a little more work for a breakfast meal when done all at once.

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