Egg dish

Scrambled eggs need to be cooked and stirred gently until they are creamy and barely cooked. Over-cooking will toughen them. Eat them straight away or they’ll become watery. Note

Make sure to always use the freshest eggs when poaching, as the thick egg white clings tightly to the yolk. Old eggs don’t hold their shape because the whites are thin and runny, so they tend to spread out in the water. Note

An exquisitely Mediterranean breakfast dish served with a gorgeous capsicum olive relish.

Soufflés must be made just before serving. Note

Sweet chilli relish is available in most supermarkets and delicatessens, or other any chutney or relish would be suitable. Note

If kipfler potatoes are unavailable you can use baby new potatoes. You could also use aïoli, a garlic mayonnaise, instead of plain mayonnaise, and lemon juice instead of warm water to jazz this salad up. Note

A light and healthy Indian-style breakfast dish that packs a real flavour punch.