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How do you like your eggs in the morning?

To celebrate National Breakfast Week, our Executive Chef James has shared some top tips on how to prepare the greatest of eggs!


When poaching eggs, make sure the water is not at boiling point. Ideally at around 75 degrees, place ½ a teaspoon of white wine vinegar in the poaching water, as this will help the egg to coagulate. Also when placing the egg in a cup ready to be poached, add a dash of white wine vinegar and keep it in the cup for 2 minutes, as this helps the whites to hold well in the pan.


For a healthy omelette, use the egg whites, but for an extra light omelette, whip the egg whites until they have doubled in size. You can cook the omelette in exactly the same way as a normal omelette, but it is a super healthy way to enjoy eggs! Ideal with mushrooms, baby tomatoes and spinach.



For the best scrambled eggs, first beat 4 eggs well, then place through a fine sieve. Place a teaspoon of butter in the pan – once it starts to foam, add in the smooth eggs and season with salt and pepper. You must use a medium heat and always keep stirring the pan. When the eggs begin to scramble, add a dash of double cream and a spoon of Cornish clotted cream. Keep stirring until the scrambled eggs have just set, check the flavour and add a touch of salt if necessary. Enjoy on granary toast!


When frying eggs, first place a dash of corn oil in the pan, followed by a small spoon of butter. Then place the egg in the pan and cook it on a gentle heat – this will keep the yolk beautifully runny and the egg whites will set gently and not spit everywhere.



Enjoy this recipe for a filling lazy breakfast for two. For the Hollandaise sauce, put 2 teaspoons of lemon juice and the same amount of white wine vinegar in a small bowl. Add 3 egg yolks and whisk over a pan of simmering water until the mixture thickens. Gradually whisk in 125 grams of butter then season and keep warm. Poach 4 eggs as above, then add the creamy sauce, eggs, a couple of slices of salmon and a garnish of chopped chives to your halved and buttered English muffins.

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