Eggs like you’ve never seen them before with truffle and bronze fennel, coppa salami and purple basil and tea-marbled eggs with pomegranate-cumin sauce.

caviar and truffle

 Truffle and Caviar eggs with black berries and bronze fennel


  • 2 eggs
  • 1 Tbs red food colouring
  • 2 Tbs crème fraîche
  • 10 blackberries
  • truffle oil
  • 2 tsp black caviar
  • bronze / purple fennel to serve


Immerse the eggs in cold water, then bring to the boil. Remove after four minutes.
Add the food colouring to the boiling water.
Lightly crack the half-boiled eggs on a hard surface, then place them back in the boiling water and boil for another four minutes (for a hard egg)
Remove from the water and carefully peel under cold, running water.
Slice the eggs in half lengthways. Remove the yolks from the two halves and blend with crème fraîche until smooth. Using a piping bag, carefully pipe the yolk mix back into the egg cavities.
Place a teaspoon of caviar onto the remaining egg halves and drizzle with truffle oil.
Serve with black berries, fennel and a slice of toasted brioche on the side.


 Devilled Anchovy eggs with Coppa Salami and purple basil


  • 2 egg shells
  • 2 slices of Coppa salami
  • 4 hard-boiled egg yolks
  • 2 Tbs crème fraîche
  • 1 tsp whole-grain mustard
  • pinch of paprika
  • 4 anchovy fillets
  • 6 capers
  • 2 hard-boiled quail egg yolks
  • purple basil to serve

Line the eggshells with the Coppa salami.
Blend together the egg yolks, crème fraîche, mustard, paprika, anchovy and capers.
Spoon or pipe the mixture into the egg shells.
Garnish with quail egg yolk and basil.


Marbled eggs with pomegranate-cumin sauce


  • 2 eggs
  • 2 quail eggs
  • 4 black tea bags, such as English breakfast
  • 4 Tbs pomegranate molasses
  • 2 Tbs dark soy sauce
  • 1 tsp ground cumin
  • 2 baby lettuce heads, washed
  • 2 tsp seven spice


Immerse the eggs in cold water, then bring to the boil. Remove after three minutes.
Add the tea bags and soy sauce to the boiling water. lightly crack the eggs on a hard surface, then place them back into the boiling water and boil for another three minutes (for a medium egg), remove and peel carefully under cold, running water.
In a small bowl – or tea cup, combine the pomegranate molasses, soy sauce and cumin.
Serve the eggs with washed baby lettuce, a sprinkle of seven spice and the sauce on the side.

*for the 7 spice:
Cmbine together 1 Tbs of the following – black pepper, paprika and ground cumin with 1/2 tsp of each – ground cloves, coriander, nutmeg and cinnamon plus a pinch of ground cardamom seeds.
Store in an airtight container.

how to

Upcycled egg cups

Upcycle old, chipped crockery by first breaking it into interesting shapes and then glueing the pieces together to create one-of-a-kind egg cups. They’re great for displaying – just watch out for the sharp shards.

Production by Maranda Engelbrecht – Photography by Gerda Genis/FotoFactory/Nikon

First published in the REVAMP Issue 77

More fresh inspirational recipes like roasted nuts and cream cheese slices, sensational summer platters and pink plates of seafood.