5 ways with Eggs: Breakfast Is The New Dinner

Breakfast is now the uber trendy meal of the day.
Business dinners have been replaced by breakfast meetings. Long touted as the most important meal of the day, breakfast is also now the most fashionable.

Move over black tie and fine dining, breakfast is now ruling as the most stylish time to eat whether at home, or out.  No longer is a cooked breakfast synonymous with unhealthy fry ups, and greasy foods. Beautiful and healthy cooked breakfast now feature everything from cool kid kale, to cauliflower-rice and probiotics such as kefir and kimchi.

I for one couldn’t be happier! I love both breakfast, and its most likely partner, the good old egg.
Eggs are the perfect start to the day, packed with protein, they are considered a complete protein source as they contain all of the essential amino acids that make up protein. These little powerhouses pack a solid nutritional punch and if I could be so bold, I would adapt the old adage about apples to: “an egg a day keeps the doctor away” I couldn’t think of a better way to start my day. 

Breakfast has always been my favourite meal, and topping almost any with an egg is my idea of foodie heaven.
So without further ado, lets get cracking !  

Here are 5 of my favourite egg-cellent breakfast recipes.


Why Eggs are the best meal of the day


Serves 2 

4 eggs

50 g unsalted butter 

Few sprigs fresh thyme 

Sea salt & freshly ground black pepper 

½ cup labneh

2 pieces fla bread

1 – 2 tsp’s sumac , for garnish

30g flat leaf parsley 

1/2 cup good quality olive oil 

Flat leaf parsley, for garnish

To make the parsley oil

1. In a blender whizz the parsley with the olive oil, and set aside.

To make the eggs 

2. Heat the butter in a saute pan until melted. Swirl the butter to coat the pan, add the thyme and cook the butter until browned, nutty, and fragrant, about 2-3 minutes,  Add cracked eggs and fry to your liking. Sprinkle with sea salt and freshly cracked pepper. 

While the eggs are cooking spread each of flatbread with labneh and sprinkle with sumac.

Carefully place two eggs on top of each flat bread, garnish with parsley oil and chilli flakes ( optional )   and serve immediately.



Aussie chef Bill Granger is most well known for his creamy scrambled eggs, a recipe that has literally 3 ingredients! It doesn’t come easier, and simpler than that, what more could you ask for of a recipe?

Quick, easy and delicious, a winning trifecta gets my vote everytime. 

Last year on a trip to Australia, undoubtably the world leader in modern breakfast trend, we had several breakfasts. This is my version of two of my favourites, Bill’s scrambled egg on sourdough, with a breakfast salad. 

Bills Scrambled Eggs 

(Bills Tip : If you need to prepare more than two portions, cook them in different batches to avoid crowing the pan)

Per person:

2 eggs

1/3 cup fresh cream

a pinch of salt

1 tablespoon unsalted butter

1. Place eggs, cream, and salt in a bowl and whisk together. Melt the butter in a non-stick frying pan over high heat, taking care not to burn the butter. Pour in egg mixture and cook for 20 seconds, or until gently set around the edge. Stir the eggs with a wooden spoon, gently bringing the egg mixture on the outside of the pan to the centre. The idea is to fold the eggs rather than to scramble them.

2. Leave to cook for 20 seconds longer and repeat the folding process. When the eggs are just set, turn out onto a plate and serve with hot sourdough toast.

For The Salad 

Handful mixed baby sled leaves & micro herbs

2 -3 radishes, sliced

1/2 fennel bulb sliced

Sprinkling of Zatar to serve, and a couple of tablespoons of savoury granola. 

Bills Creamy Scrambled Egg, AKA my favourite Aussie breakfast


( Low GI) 

This is one of my favourite meal prep recipes, everything can be made ahead, or made into a meal kit, and is so versatile it can be changed up by swopping out the brown rice for cauli-rice,  and omitting the salmon for plant based diets.

Serves 2

For the rice

2 cups cooked brown rice 

1 red onion, thinly sliced

2 tablespoons coconut oil or ghee

1/2 teaspoon curry powder

1/2 teaspoon garam masala

4-5 spring onion sliced 

2-3 tablespoons chopped fresh coriander

2 large farm fresh eggs 

To serve

1/2 large avocado

100g smoked trout ripens

Lemon wedges

Fresh coriander 

  1. To make the rice, heat the oil or ghee in a non stick pan over a medium heat, and fry the onion until crispy. 
  2. Add the spices and fry until aromatic for 1- 2 minutes taking care not to burn them. Add the rice, spring onions and coriander and cook for 5 – 8 minutes until heated through.
  3. Cook the eggs according to your liking. I like mine soft and love a handy gadget I was given for timing them. Alternatively the simple instructions on this website are a great guide! 
  4. To serve, arrange rice on plates or in bowls, peel and place eggs on top of the rice and serve with the avo slices, smoked trout and a wedge of lemon.


I have very fond childhood memories of poached egg on toast for a quick Sunday supper. I’ve elevated the humble slice of toast to these delicious waffles, which will be good anytime of the day, breakfast, lunch, or dinner! 

For the waffles

1/2  cup self raising flour

1/2 teaspoon salt

1 tablespoon sugar 

1 cup milk

1 large eggs, 

4 tablespoons butter, melted

2-3 tablespoons Piquante Pepper slices , mild or hot

1 cup fresh corn kernels (from 1 large ear) or 1 cup frozen corn kernels, thawed

1/2 cup grated Cheddar

For the eggs

2 farm fresh eggs 

1 tablespoon white vinegar 

To serve, salted cocktail tomato, and crispy bacon (optional)

Preheat waffle iron.

2. For the waffles: In a large bowl, whisk together flour, salt and sugar. In another bowl  whisk together milk, egg and butter. Pour milk mixture into flour mixture and stir until just combined. Fold in piquant pepper slices, corn and cheese.

3. Spray waffle iron with cooking spray. Pour batter onto grates and spread to edges with a spatula. Cook until waffles are golden, 5 to 7 minutes. Transfer to a plate, loosely cover with foil and keep warm in oven. Repeat with remaining batter, misting grates with cooking spray before each new batch.

4. For the eggs: I like this method of poaching, it gives you a poached egg with a flatter appearance but is easier to do if you want to cook two at once.

  1. Crack your egg into a bowl or onto a saucer. If there is any very runny white surrounding the thicker white then tip this away.
  2. Bring a pan of water filled at least 5cm deep to a simmer. Don’t add any salt as this will break up the egg white. 
  3. Gently tip the egg into the pan, the yolk will follow the white.
  4. Cook for 2 minutes then turn off the heat,  and leave the pan for 8-10 minutes.
  5. Lift the egg out with a slotted spoon and drain it on kitchen paper before serving.

To serve, top the waffles with poached egg and serve with accompaniments of your choice.


The soft yolks of the eggs create a delicious creamy topping for the polenta, another great brunch or dinner recipe.

serves 4

For the polenta:

2 cups polenta

6 cups water (depending on how thick you like your polenta)

1/2 cup hard cheese, shredded (Parmesan or Romano)

3/4 teaspoon salt

2 cups fresh cream

2 tablespoons butter

100g marinated artichoke

3-4 sprigs fresh thyme 

4 farm fresh eggs 

  1. Heat water in a large pot, when boiling, slowly pour in polenta. Lower the temperature to simmer and cook for about 20-25 minutes, until polenta has absorbed the water. Stir in the cream.
  2. Take the pot off flame and stir in the grated cheese. Season with salt and pepper. Cover and set aside while poaching the eggs.
  3. Poach eggs to your liking using the method above, I recommend soft so that the yolk creates a lovely silky texture onto of the polenta.
  4. To serve, plate the polenta, scatter the artichokes over the polenta, with the thyme, and top with the poached eggs, garnish with extra Parmesan shavings and a good grinding of black pepper. 

best way to serve eggs for breakfast
Egg-cellent eggs


Thank you to my egg-loving friend Roelene Prinsloo for the images.

Recipes and styling: Taryne Jakobi 


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