Three Different Ways To Cook With Eggs


Three ways with eggs from Clarence Court


Who doesn’t love a good sandwich? Juicy steak and glorious, runny fried eggs

make such good bread fellows – especially when paired with rich melted cheese and a punchy, herby chimichurri sauce. We’ve taken the joy of a classic steak sandwich to new, heavenly heights.

Serves 2(with extra sauce to keep for a week)

Prep time: 5 mins + 30 mins freezing

Cook time: 10 mins


1 large sirloin steak

1 large bunch of parsley, leaves picked and finely chopped

½ bunch of coriander, leaves picked and finely chopped

200ml vegetable oil, plus a little extra for frying

100ml red wine vinegar

1 red chilli, deseeded and

finely chopped

2 garlic cloves, finely chopped

1 teaspoon dried oregano

Unsalted butter

Sea salt and freshly ground black pepper

50g mozzarella, grated

50g provolone, grated

2 Old Cotswold Legbar eggs

2 demi baguettes or large submarine rolls

A handful of fresh rocket leaves


Trim the fat from the steak, place into a sandwich bag and pop into the freezer for 30 minutes (this helps to tense the meat so it’s much easier to thinly slice.) Meanwhile, to make your chimichurri sauce, finely chop the parsley and coriander, if you haven’t already. Place into a bowl and combine with the vegetable oil, red wine vinegar, chilli, garlic and oregano. Cover and allow the flavours to infuse.

Once the steak has had its time in the freezer, take it out of the bag and slice as thinly as you can. Preheat the grill to high and place a large frying pan on a medium-high heat. Halve the baguettes, butter them, and place on a baking tray cut side up. Toss the steak in a little vegetable oil and add to the hot pan. Stir fry for 3-4 minutes until slightly crisp on the outside and just cooked in the centre. Arrange the steak on the cut halves of the baguette and scatter the cheese over evenly, leave to one side whilst you fry the eggs to your liking (sunny side up is our favourite for this.) Place the tray of baguette halves under the grill for 2 minutes or so to melt the cheese and toast the bread. Remove from under the grill, drizzle over enough chimichurri sauce to taste. Crown with an egg each, drizzle over more sauce and finish with fresh rocket. Sandwich together and devour!

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Salads are an absolute joy and this is no exception. Inspired by the produce of California, it’s full of sunshine and freshness.

Serves 4

Prep time: 10 mins

Cook time: 10 mins


4 Old Cotswold Legbar eggs 300g quinoa

50g blanched almonds

Juice of 2 limes

Juice of 1 orange

1 pomegranate

1 small bunch of coriander, finely chopped

Sea salt and freshly ground black pepper

40ml walnut oil

125g soft goat’s cheese

1 ripe avocado, quartered and destoned

4 ripe apricots, halved and destoned

30g selection sprouts (like pea, alfalfa)

Flatbreads and hummus, to serve


Softly boil the eggs to your liking, cool in iced water and peel. Cook and cool the quinoa according to the packet instructions, then tip into a large mixing bowl. Preheat the oven to 200°C/180°C fan and place the almonds on a small baking sheet. Roast the almonds for 5 minutes or until golden, then remove from the oven and allow to cool.

Tip the lime and orange juice into a jam jar. Halve the pomegranate and squeeze the juice out of 1/2 through your hands into the jar. Add most of the chopped coriander, season and top up with 40ml walnut oil. Shake well and tip half over the quinoa and mix.

Griddle the avocado and apricots until lightly softened and charred. Crumble the goat’s cheese.

Roughly chop the almonds and mix most into the quinoa along with the goat’s cheese and pomegranate seeds, leaving a few to finish. Spoon onto a large platter. Halve the eggs and arrange them on top with the avocado and apricots. Spoon over more dressing. Sprinkle over the remaining coriander, almonds, pomegranate seeds and finish with the sprouts and a pinch of salt.

Serve with flatbreads and hummus then revel in the fresh Californian vibes.

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with pecans & cranberries

Why do brownies get all the attention? Blondies are just as delicious and easy to make! Try our fruit and nut version with extra white chocolate – for good measure

Makes 12–16

Prep time: 15 mins

Cook time: 30 mins


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 raising flour

Pinch of sea salt

½ teaspoon ground cinnamon

½ teaspoon ground ginger

50g pecans, chopped

50g dried cranberries

100g white chocolate, chopped into chunks plus 30g extra for melting and drizzling

50g caramelised white chocolate, chopped (optional)

A small handful of fresh raspberries (optional)


Preheat the oven to 175°C/155°C fan. Grease and line a 20x20cm square cake tin.

Melt the butter in a medium sized saucepan, then stir in the sugar and vanilla essence. Allow to cool for 5-10 minutes then whisk in the egg and lemon zest. Fold in the flour, salt, cinnamon and ginger. Stir in the chopped pecans, cranberries and chocolate then spoon into the prepared cake tin.

Gently press the chopped caramelised white chocolate and fresh raspberries into the blondie mix. Bake in the oven for 25 minutes or until just set with a light crust on top. Allow to cool in the tin placed on a cooling rack, then cut into pieces and serve. Drizzle over a little melted white chocolate if you fancy.

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Recipes featured in Eggstravganza, Clarence Court’s first cookbook available online at clarenceboutique.co.uk. RRP: £20

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