Eggs

By: Jorge Fernandez and Rick Wells
From: Rustic
Makes: 1

Eggs are the ultimate all-day breakfast food and best done as simply as possible with fresh, well-sourced eggs. At Fernandez & Wells we use free-range farm eggs supplied by Clarence Court, in particular, the special old Cotswold variety known as Mabel Pearman’s Burford Browns. They have a dark brown shell and large, deep yellow yolks, and are great for all kinds of cooking. You can find Clarence Court eggs in many supermarkets now, so we definitely recommend you give them a try

Khlia-style fried eggs

Ingredients

Quantity	Ingredient
	see method for ingredients

Method

Khlia is the name used in Morocco for a type of dried meat that is sliced and mixed in with fried eggs. At Fernandez & Wells we use cecina de León – a traditional lean cut of beef that is dry cured and sliced thinly – with a couple of fried eggs and sourdough bread.

Fried eggs with za’atar

Ingredients

Quantity	Ingredient
	see method for ingredients

Method

Two fried eggs served with a drizzle of olive oil and sourdough toast. The sprinkle of za’atar, a traditional Middle Eastern mix of spices, sesame and salt, adds a touch of warmth from the souk.

Fried eggs with yoghurt and harissa oil

Ingredients

Quantity	Ingredient
500ml	olive oil, plus extra for frying
4 tablespoons	Harissa
2	eggs
85g	whole milk
	greek yoghurt, to serve
	crusty bread, to serve

Method

Make the harissa oil by adding the olive oil to the harissa paste in a glass bottle and giving it a vigorous shake.
Heat a little oil in a frying pan and gently fry the eggs over a medium heat until cooked to your liking. While the eggs are frying, warm a plate in a low-temperature oven. Once the eggs are cooked, transfer them to the warmed plate and add the Greek yoghurt and a good gulp of the harissa oil. Serve with crusty bread.

Egg mayonnaise and black pudding

Ingredients

Quantity	Ingredient
	see method for ingredients

Method

It has to be said that the black pudding goes equally well with a variety of ways of serving eggs, not least the straightforward ‘breakfast-in-a-bun’ – simply adding a beautifully cooked fried egg on top, allowing the runny yolk to seep into both the black pudding and bun. If you prefer your black pudding without the bread, scrambled eggs are a good option: gently stir the raw egg in a pan with melted butter over a low heat. Once the correct creamy consistency is achieved remove from the heat, add a little knob of butter to stop it cooking and spruce it up with a sprinkling of chopped chives. Simple.