From perfect meringues, to banting eggs and soldiers, these four recipes have got every occasion covered.

Fluffy fruity flapjacks

Whip up a batch of spongy, featherlight flapjacks studded with fresh berries for the weekend feast. Whisk 1 free-range egg, 1 cup milk, 140 g flour, 250 g ricotta cheese and 1 t bicarbonate of soda. Fold in a handful of fresh, seasonal berries, then fry the batter in batches in a nonstick pan in a little oil, until they’re golden and firm (when tiny bubbles appear, it’s time to flip them over). Serve with syrup for drizzling, a plunger of coffee and the morning papers.

Boiled egg with crispy bacon soldiers

Avoiding carbs? No sweat. Simply swap out your favourite toast soldiers for crispy bacon strips to dip into your soft-boiled morning egg. To make the bacon soldiers, pan-fry bacon rashers (2 per person; more if you’re feeling indulgent) in a nonstick pan (you can also bake them on baking sheet directly under the grill) until crisp but not burnt. For the eggs, heat a saucepan of water over a high heat until almost boiling, then add 4 eggs and turn the heat down, and simmer for 5 minutes. Nestle the soft-boiled eggs in egg cups, spoon off the tops, then dip the crispy rashers into the oozy yolks.

Poached egg pizza

Pizza for breakfast? You bet. All it takes are a couple of beautifully poached eggs. Make you pizza base as you usually would (or cheat and get a ready-made one…no-one will know), pop into the oven until the crust is golden brown and crispy, then top with rounds of pan-fried chorizo, baby spinach leaves and poached eggs. To poach the perfect egg, bring a saucepan of water to a simmer. Add 2 t apple cider vinegar. Using a whisk, create a vortex in the water by vigorously stirring it, then crack 1 free-range egg into the vortex. Cook for 4 minutes, then remove using a slotted spoon. Repeat with another egg. Pat the eggs dry with a bit of kitchen paper, then gently place on the cooked pizza. Finish off with a bit of chilli oil, if you like.

Meringues with poached fruit

Crisp shells encasing sweet, gooey centres? What’s not to love? Add poached stone fruit to the mix and you have yourself a weekend party. To make individual meringues, beat 4 free-range egg whites (you can use the yolks for lemon curd or a creamy carbonara) with an electric beater until soft peaks form. Gradually add 440 g caster sugar while beating until stiff peaks form and the whites are thick and glossy. Fill a disposable piping bag with the meringue mixture and cut the tip off to make a 5-mm hole. Pipe mounds onto a greased baking sheet or silicone baking mat, then bake for 1 hour in an oven preheated to 120°C. Serve your meringues with a dollop of whipped cream, poached stone fruit and chopped pistachios.

Did you know: Woolies only sells free-range whole eggs It’s the only major SA retailer to do so.