SHOPPING LIST: Cooking Skills: Eggs 1, Chapter 3 (Fried Eggs)

Eggs: the five recipes use 6 medium eggs and the three experiments use 7 more, so buy 13 (a box of 10 and a box of 6).
Choose Lion-marked eggs.

Sunny-side-up egg on toast (1 portion)
[ ] 1 tsp olive or rapeseed oil
[ ] 1 medium egg
[ ] 1 slice wholemeal bread
[ ] Pinch of salt and black pepper
    Cupboard check: salt and black pepper are probably already at home.

Over-easy egg (1 portion)
[ ] 1 tsp oil or butter
[ ] 2 medium eggs
[ ] Pinch of salt and pepper
[ ] 1 slice wholemeal toast to serve
    Cupboard check: salt and pepper are probably already at home.

Basted egg with greens (1 portion)
[ ] 1 tsp butter (or oil)
[ ] 1 medium egg
[ ] 1 large handful (about 60 g) baby spinach
[ ] 1 small garlic clove, sliced
[ ] 1 slice wholemeal toast
[ ] Squeeze of lemon juice
[ ] Pinch of salt and pepper
    Cupboard check: lemon juice, salt and pepper are probably already at home.

Crispy-edged egg with chilli (1 portion)
[ ] 1 tbsp olive or rapeseed oil
[ ] 1 medium egg
[ ] Pinch of chilli flakes
[ ] Cooked rice or toast to serve (a small bowl, about 100 g cooked rice)
[ ] 1 tsp soy sauce
[ ] Squeeze of lime or lemon
    Cupboard check: lime or lemon are probably already at home.

Fried egg sandwich (1 portion)
[ ] 2 slices wholemeal bread or 1 roll
[ ] 2 rashers of back bacon (optional, leave out for a vegetarian version)
[ ] 1 medium egg
[ ] 1 tsp oil
[ ] 1 tbsp ketchup or brown sauce, or a slice of tomato