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Minature chilli rellenos made with padron peppers.
The usual Spanish croqueta is made with jamon. These versions are made with smoked salmon. They work really well and would not go amiss on any tapas menu.
The exact constituent parts of an authentic Niçoise salad is a matter of contentious debate. There must be as many points of view as there are cooks. So I am throwing my hat into the ring and offer up Niçoise with asparagus!!
There are more authentic versions of the classic Mexican Heuvos Rancheros elsewhere on this site, but this is for knocking up in flash on a weekend morning.
I’ve posted another recipe for fish taco using salmon. This versions has a developed sauce which is rather like a Mexican tartar sauce. I’ve also added street-style corn on the cob which is a perfect accompaniment.
We didn’t eat Chicken Kiev when we were growing up – we had cordon bleu instead. They’re a lot easier than a Kiev but just as tasty. Great for kids.
These were trending a while back, but they were made famous long ago by Peter Gordon at Kopapa in Covent Garden London (now closed). I had them there and thought them a bit gloopy (sorry Peter/Turkey).
‘Here’s a dish that you can’t really mess up, it’s a super easy, tasty, family breakfast, full of everything you need to start the weekend.’
‘Arancini balls inspired by our favourite Italian crime show, Inspector Montalbano!’
‘Ah a bit of spice in the morning, with a traditional Mexican breakfast. Sometimes I ask Dad to make these if I’ve had a few beers the night before…’
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