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best ever egg recipes by liberty

How Do You Like Your Eggs in the Morning?

What better time than Easter to improve on your egg repertoire? Liberty asks expert foodies to share their favourite recipes to elevate your breakfast spread
By: Team Liberty

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How Do You Like Your Eggs in the Morning?

How Do You Like Your Eggs in the Morning?

What better time than Easter to improve on your egg repertoire? Liberty asks expert foodies to share their favourite recipes to elevate your breakfast spread

By: Team Liberty

With Easter being the season dedicated to celebrating the humble egg, now’s the perfect time to try something a little different in the kitchen. We asked Liberty's nearest and dearest self-confessed foodies to share their signature egg breakfast recipes that’ll make getting out of bed that little bit easier. (And the tablescape they’re serving it on even better).

Image credit: Issy Croker

Brown Butter and Sage Scrambled Eggs,

by Australian food writer and editor Bre Graham

"When you cook in a kitchen that’s not your own, happy accidents can happen. One late Sunday morning in his small South London kitchen, I burnt some butter. I didn’t realize how hot his hob (cooktop) could get and, in a flash, the butter was spitting and frothing. The plan was to make us some simple scrambled eggs, but I like to see all accidents as opportunities and this one was no different. With just one mistake and a few herbs, this breakfast tasted like we had forked out a tenner for it at a posh cafe around the corner. It takes less than 5 minutes to make, yet once it’s topped with a cloud of grated Parmesan and curls of crisp sage, it looks like you could have started making it at sunrise."

Turmeric Fried Eggs with Tamarind Dressing,

by Yotam Ottolenghi and Noor Murad from The Ottolenghi Test Kitchen

"These are fried eggs but with a very eccentric wardrobe, thanks to the turmeric and chilli, which make them as good to eat as they are to look at. You can serve this easy, vibrant breakfast as it is, or alongside a potato rösti, as part of a brunch spread."

Image credit: Elena Heatherwick
Image credit: Lizzie Mayson

Breakfast Muffins with Bananas, Carrot and Seeds,

by Chef and Author Melissa Hemsley

"‘Our kitchens are great places to connect with ourselves and with others; what we cook and eat can help to build the emotional scaffolding that supports our busy lives and sustain us through the toughest times. Food alone can’t solve all our problems, but it can play a part in uplifting us, offering nourishment, physically and mentally, and inspiring a little more joy at home. Very ripe soft bananas work best for these energising breakfast muffins, but if your bananas are just ripe and not soft, then you may need to add another tablespoon of maple syrup. These are breakfast muffins, so are just a touch sweet."

Cornbread with Eggs and Green Chilli,

by author, chef and restaurateur Ravinder Bhogal

"This recipe (taken from my book, Jikoni) is really three recipes in one: the creamed corn can be eaten on toast, or is rather lovely on a jacket potato; equally, the cornbread makes for a great snack on its own pan-fried with a little butter; and the jalapeno relish is the perfect condiment to spice up anything, but especially eggs. If you can’t get fresh corn, just use frozen or tinned."

Tom's Egg Muffins,

by pro make-up artist Cher Webb

"My boyfriend Tom’s signature egg recipe is a big favourite in our household so we always have a tub of them in the fridge. Healthy, full of veg and protein and a great snack in about 20 minutes, but they last for up to four days. Absolute crowd pleaser! All you need is a few ingredients and a muffin baking tray."

Zhoug Scrambled Eggs,

by Liberty Head of Content Sophie Beresiner

"If you’re interested in an easy upgrade to your garden variety scrambled eggs, I highly recommend adding a fiery, herby swirl of middle-eastern Zhoug through just before you take them off the heat. It’s a unique combination, only elevated by hot tea to intensify the flavours. It’s my breakfast with bells on."

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