Bill: Early morning is my favourite time of day, always has been. I love waking up early and pottering in the kitchen while it’s still dark outside… there’s something very comforting and nurturing about it.
I make an effort to have breakfast with my family. We usually all decide on our breakfast, whether it be buckwheat pancakes, or soft-boiled eggs or whatever, and we all share in its preparation while getting ready for the day. I can’t wait until my girls are old enough to bring me breakfast in bed, but until that time comes we usually have a gang of friends over on a Sunday morning.
Place a large non-stick frying pan over a medium to high heat for 1 minute. Add 2 tsp olive oil and swirl until the base of the pan is evenly coated. Carefully crack 2 eggs into the pan and sprinkle with salt and pepper. Cook for 1 minute. If you like the yolks of your eggs harder, cover the pan with a lid and cook for another minute. Serve with sourdough or wholemeal toast and spicy tomato relish.
Place 2 eggs, 80 ml cream and a pinch of salt in a bowl and whisk together. Put 10g butter in a non-stick frying pan over a high heat. Once the butter is melted, pour in the egg mixture and cook for 20 seconds, or until it begins to set around the edge. Using a wooden spoon, stir and bring the egg mixture on the edge of the pan into the centre. It is important to fold the eggs, not scramble them. Leave for 20 seconds, then repeat the folding process. When the eggs are just set, turn out onto a plate and serve with sourdough or wholemeal toast.
Place a saucepan of water over a high heat and bring to the boil. Gently place your eggs, which should be at room temperature, into the water then adjust the heat until the water is simmering. For a soft-boiled egg, cook for 4 minutes, medium-boiled 5-6 minutes and hard-boiled 10 minutes.
Fill a shallow frying pan with water until it is 5 cm (2 inches) deep and place over a high heat. Once the water boils, turn off the heat and break the eggs directly into the water. Crack the shells open at the water surface so the eggs simply slide into the water. Cover with a tight-fitting lid and leave to cook for 3 minutes, or until the egg whites are opaque. Remove from the pan with a slotted spoon and drain on a clean tea towel (dish towel).
The recipes are taken from Best of Bill by Bill Granger (£25), published by Murdoch Books.
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