Serves: 2
Cooking time: 9 m

4 large British Lion eggs, hard-boiled
2-3 tablespoons vegetable oil
1 onion, finely chopped
3-4 cloves garlic, finely chopped
3cm piece ginger, grated
1-2 green chillies, finely chopped
½ tablespoon tomato purée
¼ teaspoon sea salt
3/4 teaspoon turmeric powder
½ teaspoon ground cumin
½ teaspoon ground coriander
3/4 teaspoon garam masala
1 tomato, finely chopped
200ml coconut milk
100g petite pois
2 tablespoons coriander leaves, chopped
Chapattis or rice to serve

1. Remove the shell from the boiled eggs (Gizzi uses free range), halve & put aside. Blend the oil, onion, garlic, ginger, green chillies and spices together. Heat a wok and add the paste and fry for 3-4 minutes.

2. Add the tomato, coconut cream and peas and simmer for 5 minutes. For the last 2 minutes of cooking add the boiled eggs. Serve the egg curry hot, garnished with coriander leaves, with chapattis or rice.

Serves: 1
Cooking time: 1 m

2 tablespoons vegetable oil
2 large British Lion eggs
1 tablespoon oyster sauce
small pinch ground white pepper
2 spring onions, finely sliced
1-2 red chillies, finely sliced

1. Heat oil in a hot wok until the surface seems to shimmer slightly. Crack the eggs (Gizzi uses free range) into the hot oil and fry for 1 minute, basting the yolk continually with the hot oil for 1 minute.

2. Carefully slide a fish slice under the eggs, lift out of wok. Drizzle eggs with oyster sauce and garnish with pepper, spring onions and chillies.

Serves: 1 (hollandaise serves 4)
Cooking time: 11 m

To make the hollandaise:
2 large British Lion egg yolks
½ teaspoon tarragon or white wine vinegar
a pinch of sea salt
a splash of ice cold water
125g unsalted butter, ice cold and cut into cubes
a squeeze of lemon juice
cayenne pepper

For the rest of the dish:
2 large British Lion eggs
1 English muffin, halved
2 slices of good quality carved smoked ham from a deli or deli counter (from the bone)
1 large vine tomato cut into 4 width ways
½ avocado, peeled, stoned and sliced

1. Put two egg yolks (Gizzi uses free range), ½ teaspoon of tarragon or white wine vinegar, a pinch of salt and a splash of ice-cold water in a metal or glass bowl that will fit over a small pan. Whisk for a few minutes then put the bowl over a pan of barely simmering water and whisk continuously until pale and thick (about 3-5 minutes).

2. Remove from the heat and slowly whisk in the cubes of butter, bit by bit until it’s all incorporated and you have a creamy hollandaise (if it gets too thick, add a splash of water). Season with a squeeze of lemon juice and a little cayenne pepper. Keep warm until needed.

3. Bring a pan of salted water to the boil then poach two eggs for 3 minutes so the yolks are still soft. Lift each one out with a slotted spoon and drain on kitchen paper.

4. To make eggs Benedict, toast 2 muffin halves, top each with a slice of ham, a slice of tomato, a few slices of avocado a poached egg and spoon over a generous helping of hollandaise.