RECIPE | The Goring hotel’s amazing egg recipes

I was recently invited by British Lion Eggs to have the most wonderful breakfast at The Goring hotel. This hotel is loved by the Royal family, so much so, that it was also the hotel Kate Middleton spent the night with her family before her wedding.

And understandably, the breakfast really is fit for royalty. We had a host of delicious egg brekkie to choose from including the one I went for, Eggs en Cocotte with Smoked Haddock, Leeks and Chives.

And The Goring has kindly shared some of their recipes with me. So if you’re after some fab brunch ideas… try these:

The Goring’s eggs en cocotte with smoked haddock, leeks and chives

Serves 1

Prep time: 10 minutes

Cooking time: 25 minutes


· 10g butter

· 20g leeks, finely sliced

· 20g smoked haddock, diced

· 1 large British Lion egg

· ½ tsp chives, finely chopped

· 1 tbsp double cream

· A pinch of salt and pepper


1. Gently heat a medium pan. Add the butter until it melts and then add in the leeks. Cook the leeks until they are soft and translucent.

2. Place the leeks into an individual ovenproof dish and spoon the diced smoked haddock on top. Season with salt and pepper.

3. Make a little well in the haddock and leek mixture and crack the egg into the hole. Spoon the double cream on the top.

4. Set the oven at 170C. Place the dish into a tray of water and bake the eggs in the oven for approximately 15 minutes.

5. To serve remove the dish from the oven, take it out of the tray of water and place it on a plate. Sprinkle it with chopped chives to finish.

The Goring’s soft poached eggs, sweetcorn pancake and crispy pancetta

Serves 2

Prep time: 10 minutes

Cooking time: 5 minutes

For the pancakes

· 1 large British Lion egg

· 150g sweetcorn kernels

· 30g strong flour

· A pinch of chopped chives

· A pinch of salt and pepper

· A drizzle of rapeseed oil for frying


· 4 large British Lion eggs

· 300ml vinegar

· 6 slices of thick cut pancetta


1. To make the sweetcorn pancake, mix the sweetcorn, egg, flour, salt, pepper and chives together in a bowl and blend until smooth with a hand blender.

2. Gently heat a non-stick pan, add a little rapeseed oil, and spoon in the pancake batter, one tablespoon at a time, to make a small pancake.

3. Gently cook the pancake for approximately one minute each side until fully cooked through and golden brown. Place the pancake to one side and repeat to make a second one.

4. To poach the eggs, fill a large deep pan with water and a splash of vinegar and bring to a rapid boil.

5. Crack each egg into an individual small bowl.

6. When the water comes to a boil, add in the eggs one at a time, letting them sink down to the bottom of the pan, they should form a teardrop shape.

7. Turn the pan down to a simmer and cook the eggs for three minutes for a runny yolk or five minutes for a harder yolk. Remove each egg with a slotted spoon and drain on a kitchen towel.