Trio of Eggs

Crack 6 quail eggs into a bowl. Pour white wine vinegar over them to cover. Boil a pan of water and stir with a wooden spoon. Add quail eggs and poach.

Mix together 3 free range eggs, 2 tbsp milk and a knob of butter.

Pour into a warm pan on a moderate heat. Stir the eggs until scrambled. Pour the scrambled eggs onto toast and top with a poached quail egg and a generous serving of Onuga

Warning: The consumption of raw or partially cooked eggs carries a risk of salmonella, particularly for pregnant women, children and the elderly.

Onuga Soldiers

Soft boil two free range eggs and slice the tops off each one with a serrated knife. Quickly scoop out the insides into a small bowl and mash together with a fork. Add a small knob of butter. Season to taste. Spoon the hot egg mixture back into the shells, place in egg cups, and sprinkle with chopped chives. Serve immediately with bread or brioche soldiers topped with butter and Onuga.

Warning: The consumption of raw or partially cooked eggs carries a risk of salmonella, particularly for pregnant women, children and the elderly.