Eggs for breakfast. They’re supposed to be the best all-round choice right? No carbs, low calorie, good fats, high protein, plenty of vitamins and minerals. Sounds a million times better than the piece of jam on toast I sometimes find myself shovelling in whilst I’m trying to empty the washing machine, test Lewis on his spellings and look for the missing football sock - all at the same time! Jam on toast = bad (and hungry again 20 minutes later). Eggs = good (and getting on with work without the interruptions of mid-morning carb/sugar cravings).
If I am having eggs for breakfast during the week, it tends to my 9-minute creamy eggs and Kale, Breakfast Pizza topped with eggs (yes thats a thing!), Hashbrown breaksfast bake, Creamy Eggs and Kale Breakfast, or my feel-good guacamole egg breakfast bowl. Sometimes a simple hard boiled egg to nibble on with my morning coffee is exactly what I fancy too. When British Lion Eggs approached me to create a new egg breakfast recipe for British egg week (that’s this week!) I couldn’t wait to get cracking. I can’t believe I just said that. So sorry. No more egg puns I promise! Anyway, British Lion Eggs sponsored this post and also shared some other egg breakfast recipes with me. They’ve been working with Shay Cooper - executive chef at the Michelin-starred Goring hotel, to pull together hints and tips on making luxurious hotel breakfasts at home.
As well as sharing the recipes for 6 of the hotel’s famous breakfasts, Lion eggs also created 6 simpler versions - perfect for weekday mornings. You can find all the recipes here. I really want to try the eggs en cocotte with smoked haddock, leeks and chives ???????? For my recipe, I went down the brunch approach with a something that started off as hueveros ranchos, and eventually ended up as a garlicky, spicy bean-based dish with eggs nestled in nicely amongst crispy breadcrumbs and pancetta. All made in one pan, and guaranteed to keep you going right through the afternoon slump!
The Spicy Egg Breakfast with Smashed Beans and Pancetta Recipe:
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