Beat the heat with 4 crunchy recipes, from fancy bagels to fabulous blondes

Eggs are wonderfully versatile in the kitchen. From frying to scrambling to poaching, there are plenty of ways to use them for a relatively inexpensive and quick meal when you’re in a hurry.

But besides being a delicious and healthy stand-alone option, they’re also the perfect addition to many delicious dishes and divine desserts.

Whether you’re looking to whip up the perfect summer dessert this weekend or want to beat the heat with a refreshing salad, eggs are a nutrient that can be mixed into a variety of recipes.

So here are four simple yet elegant ways to treat your guests – or just yourself – using specialty eggs…

Summer semifreddo


Summer semifreddo is a refreshing and fruity dessert

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  • 300g fresh or frozen summer berries (mixture of strawberries, raspberries, blackcurrants, currants and blackberries)
  • 150g good quality lemon curd
  • 1 tablespoon of limoncello
  • 3 large Burford Brown eggs, separated
  • 50g caster sugar
  • 2 unwaxed lemons, zested
  • 400 ml fresh cream
  • 50g good quality shortbread biscuit
  • 50g unsalted shelled pistachios (blanched if available)


  1. Line a 2 lb loaf pan with a long strip of parchment paper that goes up the short sides leaving an overhang. Put in the freezer.
  2. Put 150 g of berries in a small saucepan. Simmer over low heat for 20 minutes until the fruit has broken down, strain through a sieve into a bowl, then set aside and let cool.
  3. Mix the lemon curd with the limoncello and set aside.
  4. Put the egg yolks and the sugar in a bowl, whisk until they whiten, then incorporate the lemon zest. In another bowl, whip the cream until stiff and in a third bowl, whip the egg whites until stiff. Gently fold the cream and egg whites into the yolk mixture.
  5. Pour half of the cream mixture into the cooled mold. Pour in half of the cooked berry mixture and scatter over a few whole berries.
  6. Pour over the lemon curd, then the rest of the creamy mixture. Pour in the remaining cooked, whole berries, reserving a few whole for serving, and place uncovered in the freezer for 4 hours. Cover and freeze another 4 hours or overnight.
  7. Before serving, place the mold in the refrigerator for 20 minutes.
  8. Blend the shortbread and pistachios in a food processor.
  9. Invert the semifreddo onto a plate. Sprinkle with shortbread and pistachio crumbs, slice and serve with reserved fruit.

French Toast Bagels with Herb-Smoked Salmon Pâté


French Toast Bagels with Herb-Smoked Salmon Pate is a great lunch option
French Toast Bagels with Herb-Smoked Salmon Pâté make a great lunch option


  • 2 bagels, 2-3 days if possible
  • 3 Old Cotswold Legbar eggs, beaten
  • 1 tablespoon finely grated Parmesan cheese
  • 1 teaspoon horseradish, optional
  • 100g smoked salmon slices
  • 150g cream cheese
  • Zest and juice of one lemon
  • A small bunch of sweet herbs, such as dill and chives, chopped
  • 1 teaspoon of capers
  • Black pepper
  • 2 tablespoons of butter
  • Watercress salad, watercress or other peppery salad leaf, for serving


  1. Start by cutting the bagels in half.
  2. Whisk the eggs in a large shallow bowl with the grated Parmesan and horseradish, if using. Soak bagels, cut side down, in mixture for 5 minutes.
  3. Place the smoked salmon, cream cheese, half the lemon zest and juice, herbs, capers and a dash of black pepper in a food processor and blend until almost smooth. Transfer to a bowl.
  4. Put a large skillet over medium heat, add the butter and let it melt and foam. Place the halved bagels in the pan, cut side down, and fry for 5 minutes or until golden brown. Flip and fry on the other side until crispy and golden. Transfer bagels to plates and top with salmon pâté.
  5. Drizzle with remaining lemon juice and zest and serve with a handful of pepper salad leaves.

vegetarian caesar salad


Eggs are a great alternative to use in a Caesar salad
Eggs are a great alternative to use in a Caesar salad


  • 50g cashew nuts
  • 1 small half-baguette
  • Olive oil
  • 2 garlic cloves, crushed
  • 1 tablespoon of capers
  • 2 teaspoons of nutritional yeast
  • 1 teaspoon of tahini
  • 125ml cashew milk
  • 1 lemon
  • 1 teaspoon vegetarian Worcestershire sauce
  • 2 Old Cotswold Legbar eggs
  • 1 ripe avocado
  • 2 Little Gem lettuces
  • Shavings of vegetarian Italian hard cheese, optional


  1. Heat the oven to 200ohC/180ohC fan/gas mark 6.
  2. Place the cashews in a bowl of cold water and soak for 20 minutes.
  3. Cut the baguette into crouton-sized pieces and place in a roasting pan. Drizzle with 2 tablespoons of olive oil and add the crushed garlic. Sprinkle with capers, toss and place in the oven to cook for 15-20 minutes or until toasted.
  4. Drain the cashews and place them in a blender. Add the nutritional yeast, tahini, cashew milk, a squeeze of lemon juice and Worcestershire vegetarian sauce. Blitz until smooth.
  5. Boil the eggs, then place them in cold water until ready to peel.
  6. Put a griddle on high heat. Slice, pit and peel the avocado and halve the lettuce, then grill until just charred.
  7. To serve, place 2 lettuce halves and half an avocado on plates. Peel the eggs then cut them in half and add them to the plates. Drizzle with dressing, sprinkle over croutons and add a few shavings of vegetarian cheese, if desired.

White Chocolate Blondies

GIVE 12-15

White chocolate blondies are ideal for those with a sweet tooth
White chocolate blondies are ideal for those with a sweet tooth


  • 120g unsalted butter
  • 250g soft light brown sugar
  • 1 teaspoon vanilla essence
  • 1 Clarence Court duck egg
  • 1 lemon, zested and finely grated
  • 200g self-rising flour
  • Pinch of sea salt
  • 1⁄2 teaspoon ground cinnamon
  • 1⁄2 teaspoon ground ginger
  • 50g chopped pecans
  • 50g dried cranberries
  • 100g white chocolate, cut into pieces, plus 30g additional melted chocolate, for drizzling, optional
  • Small handful of fresh raspberries, plus extra for serving


  1. Preheat the oven to 175ohC/155ohC fan gas mark 3 1⁄2. Butter and line a 20 x 20 cm square cake tin.
  2. Melt the butter in a medium saucepan, then stir in the sugar and vanilla essence.
  3. Leave to cool for 10 minutes, then stir in the egg and lemon zest. Stir in flour, salt, cinnamon and ginger.
  4. Stir in chopped pecans, cranberries and chocolate, then pour into prepared cake pan and gently press fresh raspberries into blondie mixture.
  5. Bake for 25 minutes or until just set with a light crust on top.
  6. Leave to cool in the pan before cutting into pieces. Serve with fresh raspberries and drizzled with a little melted white chocolate if you feel like it.

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