In our ideal world, brunch would occur everyday rather than be the preserve of special  occasions. And what is more brunch like than great eggs? Whether you like them fried, poached, boiled, baked, scrambled, folded or set - you are sure to find an eggciting recipe in Ed Smith's new cookbook Good Eggs. Beautifully photographed, it contains over 100 recipes for elevated eggs that are easy to whip up for breakfast, lunch, or supper. Pair any of them with a Buck's Fizz, Bloody Mary, or our personal favourite the French 75 for a cracking good time. 

- Hardcover cookbook with photographs 
- A compendium and celebration of eggs with over 100 recipes 
- 224 pages 
- Published in London 
- 17.8 x 25.5 x 2.5cm

B071452