An Easter brunch of eggs in creamed spinach with spiced butter seeds, and a Korean-inspired take on spicy fried eggs
Eggs are for life, not just for Easter. Of course I think that, as someone who has just written a book focused on eggs. But this long weekend provides a particularly ovoid prompt. The baked-egg dish does what it says on the tin: lightly spiced seeds add bite and verve to a luscious, creamed spinach base. And the piquant, Korean-inspired skillet eggs are a winning brunch or lunch for one, and equally easy to scale up to feed a group.
These recipes are edited extracts from Good Eggs: Over 100 Cracking Ways to Cook and Elevate Eggs, by Ed Smith, published by Quadrille at £22. To order a copy for £19.36, go to guardianbookshop.com
