As Eggbreak opens for all-day breakfast in London, head chef Tom Zeederberg and others share the Soho House egg recipes you can crack at home...

 

Soho House New York's eggs in purgatory

1 small clove garlic, peeled and chopped
Olive oil
1⁄4 teaspoon dried chilli flakes
1 tsp fresh oregano, finely chopped
400g can chopped tomatoes
2 eggs
2 slices sourdough bread, grilled
Parsley
Chives
Dill
Lemon

Sauté the garlic in the oil until fragrant, then add the chilli flakes, oregano and tomatoes and simmer until the butter has melted. Season well.
Crack in the eggs. The sauce must be hot enough to cook them. Simmer until the eggs start to set, then place in a preheated 180C (350F) oven for five minutes until the whites are solid but the yolks are still runny.
Serve with grilled sourdough and parsley salad made with parsley, chives, dill, lemon, olive oil and salt.

Wes Whitsell

eggbreak's bacon and egg muffin

Fermented habanero hot sauce
1 English muffin
Butter
2 rashers smoked streaky bacon
Handful kale
1 fried egg
Dash of red wine vinegar

For the hot sauce: put on kitchen gloves, wash and remove stems from 1kg habanero peppers. Roughly chop and mix with 70g salt and 200g riesling, put in a jar and cover with a muslin. Leave to sit in a warm part of the kitchen for 4-6 weeks, stirring twice a day – remove any mould. Once you see bubbles, blend and add 500-600ml distilled vinegar, to taste.

For the bun: slice the muffin in half, butter evenly and toast. Fry bacon in a pan until crispy then rest on a paper towel to remove the fat. In the same pan heat the butter and kale; when the kale starts to wilt, add some red wine vinegar and season with salt and pepper. Place kale and bacon in the muffin and top with a fried egg and a little habanero hot sauce.

Tom Zeederberg

Chicken Shop Chicago's devilled eggs

4 eggs
2 rashers bacon, cooked and finely chopped
50g grated cheese (ideally Hook’s ten-year aged Cheddar)
1 tbsp chives, chopped
125g sour cream
100g mayonnaise

Cook as many eggs as you need (at Chicken Shop, this is done in a steam oven but assuming your kitchen at home doesn’t have one, it’s fine to boil them for six or seven minutes).

Ice the cooked eggs and peel while still warm. Cut the eggs in half once peeled and separate the yolks from the whites. Soak the whites in water to clear any remaining yolk.

Push the cooked egg yolks through a sieve or tamis into a mixing bowl and combine well with the bacon, cheese, chives, sour cream and mayonnaise. Season to taste. Adjust with more mayo if needed.

Moosah Reaume

eggbreak's farro salad

100g farro
1⁄2 candy beetroot
100g feta
1 avocado
2 tbsp sorrel pesto (see recipe below)
Radish & mustard sprouts (or other leaves)
63°C egg

Boil farro in salted water for about 10 minutes, until soft. Drain and leave to cool. When ready, dress with sorrel pesto (blend 1 bunch blanched sorrel,1⁄2 bunch basil,1⁄2 bunch parsley and 1⁄4 bunch chervil with 20g toasted pine nuts, zest of 2 lemons, 200ml olive oil and champagne vinegar until smooth).
Peel and shave beetroot into ice-cold water.
Crumble feta and slice avocado into a fan.
Dress leaves with lemon juice and olive oil.
Assemble each ingredient separately on a plate and top with a 63°C egg.
At Eggbreak we cook this in a Rational steam oven for 43 minutes, cooling in a blast chiller and warming in boiling water for service.

TZ

 

Soho House New York

A hotel and member's club in Manhattan's Meatpacking District