♥︎Egg clouds with pancetta, thyme & oregano

For ➍

80 g pancetta*

4 eggs

2 sprigs of thyme

1 ts oregano

2 tbs olive oil

pepper & salt

Preheat the oven to 170°C. Separate the egg whites from the egg yolks. Beat the egg whites until foamy with the thyme, oregano, salt and pepper. Cover an oven tray with baking paper and spoon 4 mounds of meringue onto it. Make a well in each meringue and carefully pour in the egg yolks. Sprinkle with the finely chopped pancetta and place in the oven for 8 m.

Drizzle the eggs with a dash of olive oil and serve. Finish with arugula or another fresh herb if desired.

*Replace the pancetta with smoked turkey bacon or smoked salmon for a heart-friendly version or with spicy chorizo for an extra spicy version.

Cottage cheese pancakes

For ➋

100 g oatmeal

200 gr cottage cheese

4 eggs

butter or oil for frying

fruit such as banana or maple syrup for the finishing touch

Put all ingredients in a bowl and mix well with a whisk.

You can also blend or blend all ingredients with a stick blender for a smoother batter.

Preheat a pan over medium heat. Heat some oil or butter in the pan.

Fry the pancakes, using a large tablespoon of dough at a time. The dough is quite thick, so spread it out with the back of your spoon.

Bake the pancakes 2 m on one side, and then another 1 m on the other side. Finish the pancakes with some fruit of your choice or a drizzle of maple syrup.

Pancakes with oatmeal, bananas, coconut & cottage cheese

For ➋

50 g finely grated coconut

50 g oatmeal

2 bananas

200 g cottage cheese

4 eggs

1 pinch of salt

coconut oil or butter

coconut flakes

maple syrup

Roast the oatmeal and grated coconut in a dry pan over medium heat, until the coconut turns light brown and smells like it all over the kitchen, after about 3 m. Place in a mixing bowl and then roast the coconut flakes for finishing. Mash 1 banana and add to the toasted oatmeal and grated coconut along with the rest of the ingredients. Mix into a firm batter.

Melt a little bit of coconut oil or butter in a saucepan over medium heat. Bake the pancakes about 2 m on each side, count on a large tablespoon of batter per pancake. Depending on the size of the pan, you can bake several pancakes at the same time. *

The dough is fairly thick, so spread it out a bit with the back of a spoon for wider pancakes. If you want nice, round pancakes, spoon the batter into a greased cutter or cooking ring.

Stack the pancakes and finish with banana slices, the toasted coconut flakes and a good dash of maple syrup.

* Or put the dough in circles on a baking tray and bake in the oven for 12 m at 200 ° C. Then brown in a frying pan.

Easier recipe with 100 g of oatmeal, without banana and grated coconut.

Lemon tart with goat yogurt & speculaas

For ➑
6 gelatin sheets
150 g speculaas / gingerbread
150 g pecans
1 tbs lemon zest
80 g butter
lemon juice from ½ lemon
1 l goat yogurt
200 g lemon jam or lemon marmalade

Soak the gelatin sheets in cold water for 10 m.
Put the biscuits in a bowl and grind finely with a mixer or mortar. Do the same with the pecans. Combine gingerbread and nuts. Add 1 tbs of lemon zest and toss again.
Melt the butter in the saucepan and add the speculaas & nut mixture. Stir together.
Place baking paper on the bottom of the baking tin. Grease or spray the baking rim with butter and stick a strip of baking paper against it. Spoon in the gingerbread nut bottom and press evenly.
Put the lemon juice in a saucepan and place the gelatin leaves in it. Heat this on low heat and let the gelatin leaves dissolve.
Now stir the mixture into the goat yogurt. Stir well and pour this mixture into the pie tin.
Leave to set in the refrigerator for at least 2 h.
Take the tart out of the fridge and spoon the lemon jam or lemon marmalade on it.
Serve for breakfast or as a fresh snack

Caprese skillet eggs

For ➍
2 tbs olive oil
60 g (½ cup) chopped onion
3 medium tomatoes, chopped
½ ts salt
½ ts pepper
4 large eggs
120 g (½ cup) shredded fresh mozzarella cheese
5 (¼ cup) mixed chopped fresh basil, oregano & chives*
toasted sliced pane Pugliese or ciabatta

Heat oil in a medium frying pan over medium heat. Add onion and cook until translucent, about 3 m. Add tomatoes, salt, and pepper. Simmer, stirring occasionally, until tomatoes have softened and released their juices, about 5 m.
Use a spoon to make 4 wells in the tomato mixture and crack an egg into each one. Cover pan and cook until whites are firm and yolks are just starting to set, about 2 m.**
Sprinkle with cheese and cover again to melt cheese slightly, about 1 m. Add some freshly baked bacon or ham if wanted.
Sprinkle with herbs and serve with toast.

*Use a mix of basilicum pesto (and fresh basilicum) instead.
**Use poached eggs instead.

Japanese fluffy pancakes

For ➌-➍ pancakes
2 eggs
18 cl buttermilk
½ ts vanilla
¼ ts salt
60 g flour
1 ts of yeast
¼ ts baking soda (or baking powder)
2 tbs vegetable oil
maple syrup

Put the eggs, buttermilk, sugar, vanilla and salt in a blender and mix at low speed for a few s.
Add flour, yeast and baking soda. Continue mixing for 15/20 s.
Heat a skillet over medium heat and spread the vegetable oil inside a crown mold*.
Pour the remaining oil into the pan and place the pan in the center.
Heat for a few m before pouring the pancake dough halfway up the pan.
Cook until bubbles form at the top of the pancake.
Use a spatula to gently flip it over and cook for another 3 m.**
Serve (with maple syrup if wanted. Or ice cream. Or put some butter on top before dripping the syrup].

*Make the form yourself: cut a thin sheet of cardboard into two long strips about 4 cm wide and 31 cm long. Do the same with parchment paper. Then staple the parchment paper onto the cardboard, form it into a circle shape, and staple it closed (with the parchment paper on the inside).
**Another method suggests cooking over really low heat, covering the pan with a lid, and slowly cooking for 20 m. When bubbles appear, flip over, put the lid on aigain and cook for 20 m more m.

Read about the Japanese cotton soft cheesecake.

Oeufs en cocotte (eggs in pots)

For ➍
150 g crème fraîche
salt & freshly ground black pepper
pinch nutmeg
handful of chopped dill
4 free-range eggs
red lumpfish roe
small sprigs of dill

Preheat the oven to 180°C.
Season the crème fraîche with salt, freshly ground pepper and a pinch of nutmeg.
Place a heaped tablespoon of crème fraîche in the bottom of a ramekin, followed by a little dill.
Crack an egg on top, add a second tablespoon of crème fraîche and sprinkle with a pinch each of salt, pepper and nutmeg. Repeat with three more ramekins.
Place the ramekins in a baking dish and pour enough lukewarm water into the dish to come halfway up the sides of the ramekins.
Bake for 15 m or until the egg yolks are set to your liking.
If you like, finish each serving with a ts of red lumpfish roe and a sprig or two of dill.
Serve it with plenty of crusty bread.

*If you like, you can add chopped mushrooms, ham, smoked salmon or cherry tomatoes after the crème fraîche, or a spoonful of pipérade.
You can also throw in almost anything savoury you find in your fridge. Try swapping the dill for parsley, basil or coriander, or spice things up with a dash of Tabasco or chilli sauce.