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  • BBC Good Food Magazine

    EXCELLENT EGGS

    Mar 24, 2022 5 minutes
    photographs LOUISE HAGGER

    Eggs are in a class of their own: they can complete a meal, perform magic by binding other ingredients together and even provide sustenance all on their own.

    I love scotch eggs, and my arancini-inspired version is a brilliant way to use up any leftover risotto (p88).

    Egg and prawn mayonnaise is a dish that was introduced to me by an Icelandic student who stayed in our family home when I was little. It sounds simple – and it is – but it’s also delicious, and makes a lovely breakfast or lunch when you need something quick and filling (p90).

    My quiche recipe on page 88 celebrates asparagus season – I use crème fraîche to give it a nice tartness, which pairs well with the salty feta.

    Melissa is one of our regular columnists as well as running recipe project

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