“Taking a lot inspiration from a Korean kimchi jjigae (stew), these eggs are filled with flavour and are extraordinarily handy,” says prepare dinner Ed Smith.

“Sliced tteok (skinny, pleasingly chewy and bouncy discs product of rice flour) can be found on-line if not close to you, and supply heft and texture to the dish. You may alternatively (or moreover) serve these eggs with plain rice, or scoop it up with any recent, bouncy or pliable bread.”

Kimchi and gochujang skillet eggs

Much like shakshuka, however with a Korean twist (Sam A Harris/PA)

Serves: 1


Oil, for frying

50-60g bacon lardons (non-compulsory)

1 spring onion, sliced finely on a diagonal, whites and greens stored separate

100g kimchi, bigger bits roughly chopped

2-3 tbsp kimchi brine

1 tbsp gochujang

60g sliced recent tteok (Korean rice desserts)

2 medium eggs

⅓ tsp gochugaru pepper flakes (or one other chilli flake)

½ tsp toasted sesame seeds


1. Pour a touch of oil right into a 20-22 centimetre frying pan set over a medium-high warmth. Earlier than the pan is sizzling, add the lardons, if utilizing, and let these render and fry for 5 minutes till they start to color and crisp.

2. Add the white components of the spring onion, prepare dinner for one minute extra, stirring, then add the kimchi, kimchi brine, gochujang and 100 millilitres water.

3. Simmer for 5 minutes till the liquid within the pan is round one centimetre deep.

4. Scatter within the rice desserts, then make wells within the combination between mounds of kimchi and crack the eggs into them. Scale back the warmth slightly, cowl and gently simmer for 2 and a half to 3 minutes till the whites are set. Take away from the warmth. If the whites aren’t agency by this level, maintain the pan off the hob, however return the lid and test once more after 30-60 seconds.

5. Scatter over the gochugaru flakes, sesame seeds and the spring onion greens. I prefer to eat this with a spoon, straight from the pan.

Sausage laab and fried egg bun

The breakfast bap simply obtained tastier (Sam A Harris/PA)

Laab is a “salad” produced from minced or finely chopped meat or fish. Kinds differ, however sometimes the protein (cooked or uncooked), is seasoned with aromatics comparable to lemongrass, galangal, lime, fish sauce, chilli and recent herbs, and topped with toasted rice powder.

“It’s the nationwide dish of Laos, outstanding in northern Thailand too, and personally, if I see one on a menu, I can’t resist it,” says Smith.

“Additionally, whereas not in any method conventional, it makes complete sense (to me, at the very least) to show the meat inside sausages right into a laab, put that in a tender bun, and add a crisp fried egg for good measure.”

Serves: 2


200–220g plain pork sausages

Impartial cooking oil, for frying

2 cloves garlic, minced

20g ginger, peeled and finely grated

1 stick of lemongrass, finely sliced

2 makrut lime leaves, finely sliced

3 chook’s eye chillies, finely sliced

1 tsp caster sugar

½ tsp Kashmiri chilli powder

½ tsp Chinese language 5 spice

Juice of ½ lime

2 tbsp fish sauce

A handful of Thai basil leaves (or recent mint)

2 eggs

2 tender brioche burger buns, halved and evenly toasted

Pinch of rice powder


1. Toast the rice powder: Toast a pinch of rice in a small, dry pan for 2 to 3 minutes till tinged bronze. Grind to a superb grit utilizing a pestle and mortar.

2. Rating the sausages with the tip of a pointy knife. Take away the meat and discard the skins, then ball the meat right into a flat patty.

3. Warmth the oil in a wok set over a excessive warmth. Add the sausage meat and squash it down utilizing the again of a spatula. Let this fry for round 45 seconds, in order that it begins to color. Then begin to break up the patty, once more utilizing a spatula to squash and chop away at it. Maintain going till the meat is in a superb, minced meat-like consistency.

4. Add the garlic, ginger, lemongrass, lime leaves and three quarters of the recent chilli. Cook dinner the aromatics for 45-60 seconds, frequently stirring and shaking the wok.

5. Then add the sugar and spices and prepare dinner for an additional 45-60 seconds, stirring steadily and including a tablespoon of water if the meat is sticking.

6. Squeeze within the lime juice, add the fish sauce and Thai basil, then instantly take away from the warmth. Stir and put aside, permitting the basil to wilt a short while you fry two eggs in impartial oil and toast the buns.

7. To assemble, spoon the aromatic pork over the bottom of every bun. Sprinkle generously with rice powder, then place an egg on high earlier than closing the bun and tucking in.

Additionally take into account: Utilizing minced beef (a burger combine works nicely) or chopped hen livers, as a substitute of the sausage meat. Consuming the laab and fried egg with rice or flatbreads, as a substitute of the burger bun.

Tray-baked coconut omelette with aromatic salad

Flip eggs right into a hearty lunch (Sam A Harris/PA)

Each the omelette and the facet salad are aromatic, fragrant and invigorating, in keeping with Smith.

“If you happen to want, the greens could possibly be roasted and dressed prematurely and served someplace between fridge and room temperature (don’t add the herbs till the final minute, although).”

Serves: 6-8


3 medium aubergines (about 750g), lower into 2-3cm chunks

3 medium candy potatoes (about 800g), lower into 3cm chunks

4 tbsp olive oil

25g coriander, leaves picked

20g dill, picked

12 giant eggs

½ tsp floor turmeric

½ tsp flaky sea salt

1 tsp finely grated recent ginger (about 15g)

200ml coconut milk (70-80% coconut solids)

1 tbsp short-grain rice

1 tbsp caster sugar

2 tbsp fish sauce

Juice of 1 lime

25g Thai basil, leaves picked

Coconut or Greek-style yoghurt, to serve


Smith’s 4 cookbook has at least 100 completely different recipes celebrating the standard ingredient however with some elevation (Quadrille/PA)

1. Warmth the oven to 220C/200C fan/425F. Unfold the aubergines and candy potatoes over a baking sheet or roasting tin by which they simply slot in one layer. Drizzle with the olive oil, then shake the tin and roll the greens in order that they’re shiny.

2. Roast on the highest shelf of the oven for 50 minutes till each are tender and barely charred, shuffling the tin a few times throughout that point.

3. As soon as the greens are in, very, very finely chop two-thirds of the coriander leaves and one-third of the stems, plus two-thirds of the dill. Break the eggs right into a mixing bowl, add the turmeric, salt and ginger, then pop the yolks and use a whisk to completely beat them collectively. Add the coconut milk and chopped herbs and stems, and whisk once more till absolutely mixed.

4. Line a low-sided 20 x 26 centimetre baking tray with greaseproof paper and pour within the egg combination to a depth of 1 to 2 centimetres. Slide onto a shelf beneath the roasting greens and prepare dinner for round 20 minutes till the center is about. Take away and set to 1 facet to chill for 5 minutes or so.

4. In the meantime, toast the rice in a dry pan till evenly colored, then pound to a rough powder utilizing a pestle and mortar. Individually, in a big mixing bowl completely mix the sugar, fish sauce, lime juice and one tablespoon of water.

5. As soon as cooked, tip the roasted greens into the bowl. Toss and let the dressing soak in for 5 minutes earlier than including the remaining herbs. Switch to a serving platter and sprinkle generously with rice powder.

6. Portion the omelette and serve with a pile of the aromatic salad, and large dollops of yoghurt.

Additionally take into account: Serving with flaky, stretchy paratha or roti.

‘Good Eggs’ by Ed Smith (Quadrille, £22).


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