The Ultimate Eggs Benedict

The key to achieving the perfect hollandaise is to temper, or slowly heat, the egg yolks over simmering water; it will prevent them from curdling as you gradually whisk in the melted butter. To separate the egg yolks from their whites with ease, crack each egg into your hand, one at a time, and, over a bowl or sink, pass the yolk from one hand to the other, letting the egg white drain through your fingers.

Golden Egg Rolls

This is a vegetarian dish with some protein that will satisfy hunger while leaving the diner feeling light on their toes and invigorated. Refreshing, light and energy boosting.

Eggs Benedict Strata

Eggs Benedict with Asparagus

Pancit with Quail Eggs

Pickled Eggs & Beets

Egg Salad Tea Sandwiches

Egg Salad Finger Sandwiches

Cumin and green onion brighten up this easy pantry sandwich filling.

Ham and Egg Pasta

Based on the Italian pasta carbonara, this dish uses ham instead of bacon, reducing the fat in this traditionally rich dish to about 10 g per serving. The spinach adds vitamin A, calcium, folate, potassium and fibre.

Easter Egg Cookies

Glaze these with pastel colours or pipe names on them to use as place cards. Cream of tartar makes these cookies crisp, while the icing sugar makes them tender.