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Simply Eggcellent #6 – the round-up

30 August 2015 by Dominic Franks

… well what a month it’s been.  I know August is a heavy month for many of us and for me it has been particularly bonkers but if I look back over my blog it seems that I still managed to get quite a few recipes made and written up… plus you’ve all come up trumps again with 28 eggceptional egg recipes.  Whilst there’s a lot of varied recipes it seems that many of you have favoured the courgette and the omelette or souffle this month and lemon and beetroot also play a big part, which is rather interesting don’t you think… once again thanks for taking the time to link up and now, without further ado here’s some egg love…

1. chocolate orange eton mess from me at Belleau Kitchen
2. wholewheat blueberry and almond muffins from Laura at I’d Much Rather Bake…
3. stuffed jacket potatoes from Jane at Onions and Paper
4. a beautiful peach tart by Craig over at The Usual Saucepans

5. baked vegetable omelet by Kat The Baking Explorer 
6. omelettey frittataey thingy from Jane at Onions and Paper
7. broccoli and cheese souffles by Lili and Lili’s Cakes
8. gruyere cheese souffle by Grace at Life Can Be Simple

9.   kick-back black forest gateau from Chocolate at Tin and Thyme
10. black forest cake by Andrea from Made with Pink 
11. eton mess tartlets by Elle and Elle Bloggs
12. cheesy coddled eggs with smoked fish by Karen from Lavender and Lovage

13. beetroot leaf kookoo kook by Shaheen from A2K
14. cloud breakfast eggs from Vicki at A Life of Geekery
15. gooey triple chocolate brownies from Kerry at Kerry Cooks
16. chocolate orange biscotti by Andrea from Made With Pink

17. cherry and almond crumble cake squares from Elizabeth at Elizabeth’s Kitchen Diary
18. courgette brownies by Sarah from Tales from the Kitchen Shed
19. brie, courgette and red pepper muffins by Ros, The More Than Occasional Baker
20. gingerbread biscotti from Claire the Foodie Quine

21. rainbow chard souffle by Camilla from Fab Food 4 All
22. holiday birthday chocolate cake by Kate the Gluten Free Alchemist
23. beets and duck eggs on toast by Emily at Cooking For Kishore
24. ham and courgette slice by Souelle at Mainly Baking

25. lemon tiramisu from Jean at Baking in Franglais
26. lemon meringue roulade by Kare the Gluten Free Alchemist
27. summer fruits picnic cake by Elizabeth from Elizabeth’s Kitchen Diary
28. stuffed egg quesadilla by Molly from Easy Cooking with Molly

… and that is what you call an amazing collection of egg recipes… watch out for next month when we’re in somewhat of a celebratory mood…

eat and of course, enjoy!

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Filed Under: Eggs Tagged With: #SimplyEggcellent, baked egg, free-range eggs, scrambled eggs

Previous Post: « vanilla and lavender plum upside down cake
Next Post: Simply Eggcellent #7 – cakes »

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Comments

  1. Camilla Hawkins says

    30 August 2015 at 10:01 am

    Wow what a fabulous array of eggceptional recipes, I'm now salivating over all the Brownies in particular:-) Thanks for running this linky, love it:-)

  2. Karen S Booth says

    30 August 2015 at 1:15 pm

    A SIMPLY egg-cellent round up of eggy deliciousness! I LOVE the Peach Tart especially!

  3. Lili Man says

    30 August 2015 at 10:10 pm

    Lots of egg-cellent dishes here! 🙂 It's just impossible not to make an egg pun. Lovely to see so many great desserts, omelettes and other soufflés too! Thanks for hosting! 🙂

  4. Kate Glutenfreealchemist says

    31 August 2015 at 11:59 am

    Fab round-up Dom….. So much eggy variation. I really love the look of that peach tart….. SO pretty!!!

  5. Corina says

    31 August 2015 at 3:11 pm

    Some lovely ideas – I think I need to have a go at a souffle now!

  6. Baking Addict says

    1 September 2015 at 10:21 pm

    So many delicious egg recipes yum yum yum!

  7. Craig - The Usual Saucepans says

    2 September 2015 at 2:08 pm

    Great selection – love the variety on show!

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About Dom In The Kitchen

My name is Dominic, I am a cook, food writer and creative event producer. I write the food blog Dom In The Kitchen and also write a monthly recipe column for Lincolnshire Life Magazine and Good Taste Magazine. I also run creative event production company The Persuaders, producing global events for brands since 1997. I am based both in the small village of Belleau in Lincolnshire and the smaller village of London! Read More…

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#ad Jubilee Cakewiches with @guylian.uk Still sl #ad Jubilee Cakewiches with @guylian.uk 

Still slightly obsessed with these cakewiches which are basically cakes made into sandwiches and all topped off with the ultimate finishing touch - a beautiful Guylian SeaShell. 

#cakes #cake #cakesofinstagram #picnic #jubilee #celebration #party #partyfood #food #foodies #platinumjubilee
Tomato, Feta and Strawberry Salad with my Slightly Tomato, Feta and Strawberry Salad with my Slightly Pickled Pink Onions

I wanted to share the pics of this salad the moment I made it cos it’s just so vibrant and summery. 

The real star of the show are the amazing slightly pickled pink onions… but… (and I hate to be a tease) you’ll have to wait till next week for the recipe!

#salad #salads #tomatoes #feta #healthy #healthyfood #healthyeating #food #foodblogger #foodie #foodiesofinstagram #britainsbesthomecooks_
I love my garden for many reasons… #worldnakedg I love my garden for many reasons…

#worldnakedgardeningday2022 #garden #gardeninspiration #gardening #nakedgardeningday2022 #summer #muscles #gym
Apricot & Strawberry Frangipani Pudding (recipe be Apricot & Strawberry Frangipani Pudding (recipe below)

This pudding is like a bowlful of summer. It’s light and fruity and sweet and so easy to put together.  I think it’s also quite unexpected to serve a pudding when fresh fruit is in abundance and a simple fruit salad would suffice but that’s what I adore about this.  Plus, this pudding makes very good use of those punnet’s of strawberries that look great in the supermarket but in fact taste all spongy and gloopy when you get them home.

Here’s the #recipe:

🍓 200g butter
🍓 200g golden caster sugar
🍓 3 large free-range eggs
🍓 200g ground almonds
🍓 100g strawberries – quartered
🍓 4 apricots – sliced into wedges
🍓 the finely grated zest and juice of half a lemon
🍓 2 tablespoons @fage_uk Greek Yoghurt
🍓 1 teaspoon @little_pod Vanilla Bean Paste

I greased a 20cm fluted ceramic pie dish and pre-heated the oven to 160C

beat the sugar and butter together in a large bowl until light and creamy… a stand mixer will do this in 4 minutes, a hand held electric whisk will do it in 6 minutes and a wooden spoon will do it in 8 minutes.

add the eggs and 1 tablespoon of ground almonds and beat in, then add the rest of the ground almonds and gently beat in, followed by the Greek Yoghurt, lemon zest and juice, vanilla and half the strawberries and beat in – the strawberries will become mush – which is exactly what you want.

lay half the remaining fruit into the bottom of your dish and cover with the frangipane batter, then scatter the remaining fruit on top

bake for 45 mins or until darkly golden brown, then remove from the oven and let it cool to set

#pudding #summerfood #summer #strawberry #strawberries #apricot #frangipani #cake #cakesofinstagram #cakes #food #foodie #britainsbesthomecooks_
Potato Kugel Traybake with Poached Eggs and Mushro Potato Kugel Traybake with Poached Eggs and Mushrooms

Is there anything more ‘Sunday Brunch’ than a crispy rosti with a delicately fragile poached egg on top? This Traybake rosti is a twist on a Jewish potato cake made with potatoes, carrots and onion. It’s amazing and really does make the perfect brunch. 

What are you having for brunch today?

for the kugel:
🍳 5 medium potatoes
🍳 2 large onions
🍳 2 large carrots – roughly grated
🍳 2 eggs – beaten
🍳 2 tablespoons flour
🍳 salt and pepper
🍳 a large handful of fresh rosemary
🍳 2 tablespoons of olive oil

for the poached eggs:
🥚 2 eggs per person
🥚 water
🥚 salt
🥚 a ramekin or similar

pre-heat the oven to 180C and butter your baking tin… i’m using an oblong swiss roll tin but any metal pan will do, a quiche or tarte tin is good.  Earthenware will work too but there’s something about the metal tin that makes it more ‘roasty’

Cut the potatoes and carrots into large chunks and par-boil till just beginning to yeald, drain and place in the fridge for one hour.  I usually do mine the night before.

Once the potatoes and carrots are cold, grate them and add them with the rest if the ingredients to a large bowl and mix together well.

Tip into your cake tin or roasting tray and roast in the oven on 190C till golden and grisp around the edges, roughly 40 mins

To make the poached eggs I prefer to use my large shallow cast-iron casserole dish.  There’s something about the cast-iron that holds the heat and cooks them evenly.  Fill the pan with water and heat it till it’s rapidly boiling, then turn down the heat until it is just steaming. 

Once it’s steadily hot with no bubbles lower the eggs into the hot water and leave them alone at this exact heat.  They should take about 5 minutes to become perfect with soft yolks but feel free to go until you like them.

#rosti #breakfast #brunch #sunday #eggs #poachedeggs #food #foodie #foodiesofinstagram #breakfastideas #britainsbesthomecooks_
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