Donal Skehan

Oeufs Cocotte

This is a wonderfully simple little French dish which makes a perfect weekend brunch.

Serves 2
4 large free range eggs
6 tablespoons of cream
A generous knob of butter
Sea salt and ground black pepper
Toast and bacon to serve

Preheat the oven to 200˚C.

Butter 2 large ramekins and place in a highsided baking dish.

Pour half the cream into the bottom of the ramekins. Break 2 eggs in to each ramekin and pour over the remaining cream.

Add a small knob of butter to each ramekin and season with sea salt and ground black pepper.

Pour boiling water half way up the sides of the ramekins in the baking dish and place on the middle rack of the hot oven.

Bake for 10 minutes.

Serve with some buttered toast soldiers to dip with and some bacon just off the pan.

Continue reading >>

Scrambled Eggs with Goat’s Cheese and Rocket

A recent trip to NYC provided me with the inspiration for this little  beauty of a breakfast.  We snaffled one of these in an organic  restaurant just below the Brooklyn Bridge,  sitting elbow to elbow with a crowd of skinny-jeaned espresso drinkers.  My everyday breakfast tends to be scrambled eggs, so I was happy to try  something a little different.  Although not exactly  groundbreaking, the simple addition of rocket and goat’s cheese makes  these eggs served on a croissant a fantastic lazy breakfast treat.

Serves 2
2 large croissants
2 handfuls rocket leaves
4 large free-range eggs
Sea salt and freshly ground black pepper
1 tsp butter
90g goat’s cheese
A few chives, snipped with a scissors, to serve

Slice open the croissants and fill with a generous amount of rocket leaves. Set aside.
In a small non-stick saucepan with a handle, whisk the eggs together until combined. Place the saucepan over a medium-low heat and, using a wooden spoon, slowly pull the eggs towards the centre. Keep the mixture moving until you have really creamy scrambled eggs. Make sure not to overcook the eggs — take them off the heat while they are still slightly runny and creamy.

Season with sea salt and black pepper and stir through the butter and goat’s cheese. Serve in the open croissants with an extra sprinkle of black pepper and a few snips of chives.

Continue reading >>

Sweet-Potato Breakfast Fries

The Method

Continue reading >>

Breakfast Goes Big!

To be perfectly honest, during the week, for me breakfast tends to be the meal of the day I make the least effort for.  In fairness I still end up pulling something out the bag and this is purely down to the one and only line my mom successfully drilled into me as a kid, that “Breakfast is the most important meal of the day”.  So despite my bleary eyes, porridge still manages to be religiously shoved on the stove in what can only be described as some sort of fuzzy headed catatonic state, before the day starts.  Or if I have a little more time, scrambled eggs, on toast is the first call of the day.

Continue reading >>

Lemon Drizzle Slices


The perfect accompaniment to a nice cup of tea, these lemon drizzle slices are a light and zesty.  A nice alternative for those who don’t particularly love heavy baking.  If you aren’t too keen on baking, this all in one recipe makes things very simple and should leave you with fairly impressive results.

Makes 30 slices.
225g caster sugar
250g self-raising flour
1 teaspoon baking powder
4 large free-range eggs
225g butter, at room temperature
3 tablespoons of milk
Zest of 3 lemons

For the lemon drizzle icing:
200g icing sugar
Juice of 1 lemon
Zest of 1 lemon

Pre-heat the oven to 160°C. Line a rectangular baking tin (30cm x 23cm) with parchment paper. Place all the dry ingredients in a large bowl and make a well with the back of a spoon. Add the eggs, butter, milk and zest and beat with a hand mixer until well combined for about two minutes. Pour the mixture into the lined tin, place in the oven on the middle rack and cook for 35 minutes until golden brown on top and risen. Turn out on to a wire rack and allow to cool completely before icing.

Whisk together the ingredients for the drizzle and spread over the top of the cooled lemon cake. Slice into 30 pieces.

Continue reading >>