A SIMPLE OMELETTE

First, break the eggs (allow two eggs per person, or three if you like your eggs!) into a basin and beat them just enough to blend the yolks and whites together. Then add a tablespoon of milk per egg, a pinch of salt, a pinch of pepper and mix these all together.

Add some oil to your frying pan, and warm. Add the omlette mixture to the pan and imediately stir using a fork until the liquid egg is solid. When the eggs are delicately set, but still creamy on top, roll the omelette over, and serve.

This method will produce a creamy omelette without a hint of toughness. If you'd like your omelette a little tougher, just allow it to cook for a bit longer, until slightly brown.

A STUFFED OMELETTE

As above, but adding the filling to the omelette just before you turn the omelette and serve. Typical fillings are: cheese, mushroom, ham, tomato.... yum yum!!

EGGS BENEDICT

You will need:

For the sauce:
1 ½ tbsp White Wine Vinegar
1 ½ oz Butter, melted
1 large Lion Quality Egg Yolk
Salt and freshly ground Black Pepper
To complete:
2 large Lion Quality eggs
2 slices ham
Buttered Toast to serve

For the sauce: Place the vinegar in a small pan and simmer until reduced by half. Place the egg yolk and vinegar in a small heatproof bowl and set it over a pan of gently simmering water. Whisk the egg yolk until the mixture is thick enough to leave a ribbon trail when the whisk is lifted. Gradually whisk in the butter until the mixture has thickened. Season to taste. Remove the bowl from the heat. And set aside.

To complete, pour 5cm/2in water in a large frying pan and bring to a gentle simmer. Carefully crack the eggs into the simmering water and simmer for 2-3mins or until the eggs are poached to your liking.

Place 2 pieces of buttered toast on each plate, top with the slices of ham, then place a poached egg on top. Spoon a little of the sauce over each and serve.

SCRAMBLED EGGS

You will need:

2 Tablespoons Milk

Half Ounce Butter

2 Eggs

Salt and Pepper

Buttered Toast

Heat the milk and butter in a strong saucepan, but do not boil. Beat the eggs, add salt and pepper and pour into the saucepan. Stir over a gentle heat until the mixture begins to thicken, then remove from the heat and stir until creamy. Pile on to hot buttered toast, and serve immediately.

BAKED EGGS IN SAUSAGE

You will need:

Half Pound of Sausage meat

1oz Butter

1 teaspoon Chopped Parsley

4 Eggs

Pepper and Salt

Butter four small china dishes, and line with the sausage meat. Put in a moderate oven to bake for approximately 15-20 minutes, then remove from the oven. Break the eggs carefully, and place one in each of the sausage-lined dishes. Sprinkle with pepper and salt, and top each with a little butter. Cover with greased paper, and return to the oven for 15 minutes, or until the eggs are set. Just before serving, sprinkle with fresh, finely chopped parsley.