For many people, us included, breakfast isn’t breakfast without an egg or two (a recent report shows we’re eating 10% more). But this portable and perfectly packaged food shouldn’t be confined to soldiers and fry‑ups. Their versatility, relative cheapness and high protein content make them ideal for packed lunches. Do buy the best you can – it does make a difference.
• The yolk of a semi-soft boiled egg makes an extra dressing for potato salad. Wash 250g salad potatoes, add to a pan of cold water and bring to the boil. Lower the heat slightly and cook for 7 minutes, then carefully add a large room-temperature egg and cook for a further 7 minutes. Fish the egg out and cover with cold water. Drain the potatoes and, while still warm, season, then add a dressing made of ½ finely chopped shallot, 1 tsp dijon mustard, 1 tsp wholegrain mustard, 1 tbsp olive oil, 1 tbsp red wine vinegar (adjust quantities to taste). Mix and add to your lunchbox, nestling the unpeeled boiled egg within. At lunch, crack your egg (without alarming any nearby colleagues), peel and slice into quarters. The yolk should still be just squidgy.
• A quick sauce gribiche is an easy way to jazz up any leftover meat or (arguably even better) roasted or grilled veg. Boil 1 large egg for 8½ minutes, then place in cold water. Finely chop ½ shallot or small red onion and add 2 tbsp white wine vinegar (leave to sit). Finely chop ½ a bunch of parsley and chervil leaves, 1 tbsp capers, 4 cornichons. Add to your lunchbox before mixing with around 3 tbsp olive oil. Chop the egg, then add together with the shallot and vinegar. Mix, season to taste. Refrigerate and eat with veg or meat.
• Eggs can meet few more delicious fates than becoming a tortilla, though the onions take a while, so cook the night before. Chopped chard, cooked till just wilting (add to onions after 15 mins) is a lovely optional addition. Finely slice/mandolin 1 large onion into thin half-moons. Heat 3 tbsp olive oil in a frying pan, add the onions and fry on a medium heat until soft and sticky (around 20 minutes), stirring occasionally, adding a little water if they dry out. Beat 4 eggs together, season generously, then add to the onion pan. Cook for around 5 minutes on a medium heat, then finish under the grill until fully cooked through.
• Mix things up with an egg curry: boil 2 large eggs for 7½ minutes then leave to sit in cold water. With a small hand blender whizz 3cm ginger, 2 garlic cloves and 1 green chilli into a paste (or use a pestle and mortar). Add 1 tbsp vegetable oil to a pan, fry the paste for a couple of minutes then add ½ tsp ground cumin, ½ tsp cinnamon, ½ tsp turmeric and a good pinch of salt. Fry for a minute then add a 400g tin of cherry tomatoes. Cook for 10 minutes on a medium heat until slightly reduced then add 200g spinach and cook until just wilted. Transfer to a Tupperware. Before lunch, peel the eggs, halve and add to the sauce before reheating until piping hot.
