Egg-citing Recipes For Easter Weekend, Vol 1.
With Easter fast approaching, we reached out to one of our favourite creators, Hannah Wilding, who also happens to create delicious bean-based dishes for our friends at Bold Bean. Hannah concocted some delightful egg-based toast recipes for our loavely community to celebrate the bank holiday. We can’t wait for you to try these out!
Without further ado, here are the first 2 recipes from her Egg-tastic toast series for Good In Bread.
- Jammy eggs on rye bread with asparagus and a mustardy yogurt
- Boil 4 green Asparagus & 1 egg in separate pots (setting the timer to 6 minutes for a medium boiled egg)
- While the asparagus and egg are boiling, toast 2 thinly sliced Nordic Rye bread
- Butter your 2 slices of Nordic Rye toast
- Once the egg is boiled, let it cool and cut boiled egg into 6 even crescents and lay evenly across the 2 pieces of toast
- Add the boiled asparagus to your plate and season with salt flakes and pepper
- In a small bowl, combine a tablespoon of wholegrain mustard & 1 tablespoon of plain Greek yoghurt, set aside or add it to your plate with your boiled asparagus
- Sprinkle the top of the eggs with freshly chopped chives
- Poached eggs with a chilli yogurt & dill
- Poach 2 eggs
- While the eggs are poaching, toast 2 slices of White Country Sourdough bread
- Spread generous dollops of plain yoghurt onto your 2 yoghurty slices of toast
- Then lightly lay one poached egg onto each slice of toast
- Using a small spoon, sprinkle with a generous amount of chilli oil & fresh dill
- Season with salt & pepper
Stay tuned for 2 more incredibly tasty and easy recipes n-egg-st week! Life’s too short for mediocre bread.
Jammy eggs on rye bread with asparagus and a mustardy yogurt
Poached eggs with a chilli yogurt & dill
