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  • Eggs Three Ways

    High in protein and incredibly versatile - eggs are a winning ingredient. 

    Always lurking at the back of the fridge, they can be enjoyed for breakfast, brunch, lunch or dinner; poached, fried, scrambled or boiled! 

    From a fresh frittata recipe to a superfood (super-good) scrambled egg suggestion, here's three of our favourite ways to eat them... 

    Superfood Scrambled Egg

    Serves 2

    I N G R E D I E N T S

    2 tbsp pumpkin seeds
    2 tsp rapeseed oil
    100g spinach, roughly chopped
    1 tomato, chopped
    1 garlic clove, crushed
    ½ tsp turmeric
    ½ tsp curry powder
    4 eggs, beaten
    150g smoked salmon
    Toast, to serve (optional)

    M E T H O D 

    Tip the pumpkin seeds into a saucepan and toast over a high heat until they start to pop, then transfer to a plate.

    Add the oil to the pan along with the spinach, tomato and garlic. Cook for 1-2 mins until the spinach has wilted, then add the turmeric, curry powder and eggs.

    Scramble the eggs over a medium heat – take the pan off the heat before they look too dry. Serve with the salmon, on toast, if you like.

    Recipe & photography by BBC Good Food 

    Potato and Chorizo Breakfast Hash

    Serves 2

    I N G R E D I E N T S

    1 large onion
    1 clove of garlic
    120 g quality chorizo
    2-3 cooked potatoes
    1/2 bunch of fresh flat-leaf parsley
    Olive oil
    2 large free-range eggs

    M E T H O D 

    Preheat the oven to 180ºC/gas 4. Peel and finely chop the onion and garlic, chop the chorizo, dice up the cooked potato and pick and finely chop the parsley.

    Gently fry the onion and garlic in a little oil in an ovenproof pan until the onion is soft. Add the chorizo and fry for 2 to 3 minutes. Add the potatoes and cook for 5 minutes more, then crack the eggs on top.

    Transfer the pan to the preheated oven and bake for 8 minutes, or until the egg white is set but the yolk is still runny. Sprinkle with sea salt, black pepper and the parsley, to serve.

    Recipe & photography by Jamie Oliver 

    Spring Onion Frittata 

    Serves 2-3 

    I N G R E D I E N T S

    5 eggs
    ⅓ cup water or milk
    1 large clove garlic, minced
    Olive oil, for the pan
    3-4 thin spring onions, chopped small, plus slice a few into thin vertical strips
    ½ cup chopped asparagus tips
    ½ cup peas
    ¼ cup fresh mozzarella pieces
    ¼ cup crumbled feta
    ¼ cup chopped tarragon
    Salt & pepper
    A few pinches of red pepper flakes

    M E T H O D 

    Preheat your oven to 375 degrees, in a medium skillet, lightly sauté the chopped onions & asparagus pieces in a bit of olive oil, salt & pepper. Remove from the pan after just a few minutes.

    Blend eggs, water, salt and pepper in a blender until combined and lightly foamy. Wipe out the skillet you used previously and coat it with a bit of olive oil. Pour in the eggs and add half of the veggies.

    Put the skillet in the oven, and bake for 10 minutes. Then (carefully, without moving the skillet around too much), add the rest of the veggies and the cheeses. Continue to bake for another 10-15 minutes or until the frittata is puffed up and the eggs are set.

    Top with chopped tarragon, a grind of pepper and a few red pepper flakes. Let cool before slicing.

    Recipe & photography by Love and Lemons