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.

Serves: 2
Cooking time: 5m

200g Greek yogurt
1 small garlic clove, crushed
4 large British Lion eggs
25g butter
½ tsp hot paprika
a squeeze of lemon juice
sourdough bread, sliced, griddled and buttered to serve

1. Mix together the yogurt and garlic and split between two small bowls. Bring a pan of salted water to the boil then poach two eggs (Gizzi uses free range) for 3 minutes so the yolks are still soft. Lift each egg out with a slotted spoon and drain on kitchen paper.

2. While the eggs are poaching, heat a frying pan over a high heat, add the butter and paprika and cook until it starts to go slightly brown and nutty. Add the lemon juice, watching out as it will splutter. Place two eggs into each bowl of yogurt. Drizzle the butter over the egg and yogurt.

Serves 1
Cooking time: 3m

1 tablespoon butter
2 large British Lion eggs
sea salt and freshly ground pepper to taste
50g Boursin Garlic & Fine Herbs
70g smoked salmon, cut into 3 slices
½ teaspoon chives, snipped

1. Melt the butter in a small frying pan, over a medium-high heat. In a small bowl, beat the eggs (Gizzi uses free range) with a dash of water and salt and pepper until well combined.

2. Slowly pour the egg mixture into the heated pan, swirling the eggs around. With a spatula, gently draw the egg mixture away from sides into the centre, then allow the egg mixture to flow towards the sides again. Cook for 2 minutes or until the eggs are set on the base but still a little gooey right on the surface.

3. Crumble the Boursin onto half of the omelette. With a spatula, gently fold the omelette, keeping the cheese inside. Cook for another 30 seconds or until the Boursin has melted. Remove from the pan and lay the smoked salmon on top of the omelette, then sprinkle with chives to serve.

Serves: 1
Cooking time: 8m

2 slices of soft white Pain de Champagne bread
1 teaspoon butter
½ teaspoon Dijon mustard
2 tablespoons crème fraiche (or ready-made béchamel or cheese sauce)
50g grated Gruyère cheese
1 slice of good quality carved ham from a deli or deli counter (from the bone)
2 tablespoons vegetable oil
1 large British Lion egg

1. Preheat the oven to 180°C. Spread the butter on both sides of the bread then spread one side with Dijon mustard. Spread on 1 tablespoon of crème fraiche, béchamel or cheese sauce. Sprinkle on half the grated cheese and lay on the slice of ham, then sandwich together. Spread the top layer of the sandwich with the rest of the crème fraiche, béchamel or cheese sauce, then sprinkle with the rest of the cheese. Place the sandwich on a baking sheet and bake for 6-7 minutes until the cheese has melted and gone gooey on top.

2. While the sandwich is baking heat the oil in a frying pan and fry the egg (Gizzi uses free range) for 1-2 minutes basting the yolk with the hot oil as it cooks. Drain on kitchen paper and serve immediately on top of the sandwich.