#PutAnEggOnIt: 5 delicious egg recipes to celebrate British Egg week!

egg recipes

It has to be said, I LOVE eggs. These unassuming yet ever so versatile entities are not only packed with protein but can also turn a meal from zero to hero in an instant. Breakfast, lunch or yes! even dinner, eggs have got it going on on every level in my humble opinion. So in celebration of British Egg Week which runs until 17th October, let me present to you five delicious egg recipes courtesy of British Lion eggs!

1. Baked eggs in Portobello mushrooms

egg recipes

Serves 2

Prep time: 5 minutes

Cooking time: 20 minutes

Ingredients

• 4 large portobello mushrooms
• Olive oil, to drizzle
• 4 slices of wafer-thin ham
• 4 large British Lion eggs
• 1 tbsp parsley, roughly chopped

Method

1. Preheat the oven to 220C/200fan/gas mark 6. Line a baking sheet with baking parchment and place the mushrooms on top. Drizzle with olive oil. Bake in the pre-heated oven for ten minutes.

2. Remove the mushrooms from the oven and drain off any excess liquid. Line each mushroom base with a slice of ham, then crack an egg on top. Season lightly with salt and pepper.

3. Bake for seven minutes, or until the white is just set and the yolk is still runny.

4. Serve with the parsley sprinkled on top.

2. Egg-topped courgette fritters

egg recipes

Serves 4

Prep time: 10 minutes (plus 10 minutes standing time for courgettes)

Cooking time: 10 minutes

Ingredients

• 3 medium courgettes
• 5 spring onions, trimmed and finely sliced
• 7 medium British Lion eggs
• 150g self-raising flour
• 90g parmesan, finely grated
• 1/2 heaped tsp baking powder
• A generous pinch of chilli flakes, plus extra for garnish
• 2 tbsp olive oil
• Rocket and tomato salad to serve

Method

1. Coarsely grate the courgettes on a box grater and place in a sieve over a bowl. Season with a pinch of salt and leave to stand for ten minutes.

2. Squeeze out as much moisture as you can from the courgettes, then place them into a large mixing bowl with the spring onions, garlic, three eggs, flour, parmesan, baking powder, chilli flakes and some seasoning. Mix to combine.

3. Heat one tablespoon of olive oil in a large, non-stick frying pan over a medium-high heat and add about two tablespoons of the mixture to the pan for every fritter. Fry for about three minutes each side until golden and crisp. You should get twelve fritters out of the mixture.

4. While the fritters are cooking, bring a pan of water to just below a simmer. Stir the water to create a whirlpool effect. Crack an egg into a small bowl, and as the ‘whirlpool‘ is dying down, carefully drop the egg into the water. Leave to poach for about three minutes, until the white is set and the yolk is still runny. Then remove with a slotted spoon.

5. Serve two courgette fritters topped with a poached egg per person. Sprinkle with extra chilli for garnish. Serve with a tomato and rocket salad.

  

3. Cauliflower pizza with spinach and egg

egg recipes

Makes 2 individual pizzas

Prep time: 15 minutes

Cooking time: 40 minutes

Ingredients

For the base:
• 1 medium cauliflower
• 100g ground almonds
• 1 tsp dried Italian herbs
• 3 medium British Lion eggs

To top:
• 125ml tomato passata
• 125g mozzarella
• 100g bag baby spinach
• 2 medium British Lion eggs

Method

1. Break the cauliflower into florets. Place in a food processor (you might have to do this in batches) and whizz until the cauliflower resembles couscous.

2. Place the cauliflower into a bowl, cover with cling film and microwave on high for four minutes, until soft. Leave to cool, then place into a clean tea towel and wring out as much moisture as possible.

3. Preheat the oven to 200C/ 180 fan / gas mark 6. Line two baking sheets with parchment paper. Place the cauliflower into a clean bowl, add the ground almonds, dried herbs, eggs and season generously. Mix well until combined, then divide into two and place each half onto the lined baking sheet.

4. Using your hands, shape each half into a circle, about one centimeter thick, and slightly thicker around the edge. Bake in the oven for twenty-five minutes, until golden and starting to crisp.

5. Meanwhile microwave the spinach in its bag for two minutes. Leave to cool slightly, then squeeze out any excess moisture.

4. Egg, quinoa and kale salad

egg recipes

Serves 2

Prep time: 5 minutes

Cooking time: 15 minutes

Ingredients

• 100g quinoa, rinsed
• 100g kale, any tough stems removed
• 2 large British Lion eggs
• 1 avocado, skin removed and destoned
• 3 tbsp pomegranate seeds
• 1 1/2 tbsp olive oil
• 2 tbsp lemon juice
• 1 tsp runny honey
• 1 small garlic clove, crushed

Method

1. Place the quinoa in a medium saucepan. Cover with cold water, bring to the boil and simmer for about 12-15 minutes until tender. Add the kale to the pan for the final three minutes. Drain, then rinse under cold water to cool and place in a large bowl.

2. Meanwhile bring water to a boil in a small saucepan, add the eggs and simmer for seven minutes. Drain under cold water, peel and cut into quarters. Add to the bowl with the quinoa and kale.

3. Slice the avocado thinly and add to the bowl along with the pomegranate seeds. Combine the olive oil, lemon juice, honey and garlic with some seasoning in a small jug. Then pour over the quinoa salad and toss gently to combine.

5.Sweet potato hash with fried eggs

egg recipes

Serves 2

Prep time: 5-10 minutes

Cooking time: 20 minutes

Ingredients

• 2 tbsp olive oil
• 50g cooking chorizo, sliced
• 1 onion, finely chopped
• 1 garlic clove, finely chopped
• 500g sweet potatoes, peeled and cut into 1.5cm cubes
• 100g sweetcorn/1 corn on the cob, kernels removed
• 2 medium British Lion eggs
• 2 spring onions, finely sliced
• 1 red chilli, deseeded and finely chopped

Method

1. Heat one tablespoon of olive oil in a large, non-stick frying pan over medium-high heat. Add the chorizo and cook for five minutes until crisp.

2. Remove the chorizo onto a plate with a slotted spoon. Add the onion to the pan and cook for 5-7 minutes until soft, adding the garlic to the pan for the final minute. Then remove the onion from the pan and add to the chorizo.

3. Microwave the sweet potato on high heat for four minutes until just starting to soften. Add the sweet potato to the pan and cook for 10-15 minutes, until golden and crisp, adding the chorizo, onion and sweetcorn to the pan for the final three minutes to warm through.

4. Heat the remaining olive oil in a separate pan and fry the eggs until the white is just set and the yolk is still runny. Lightly season with salt and pepper.

5. Divide the hash between two plates and top with the fried eggs. Garnish with spring onion and chilli.

Which of these recipes are you tempted to try? Do leave a comment below and let me know what you’re drooling over….

For more delicious recipes involving yummy eggs visit www.eggrecipes.co.uk.

*This post is in collaboration with British Lion Eggs.

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