Our Recipes

We’ve asked members of the team to choose their favourite egg-related recipe… whether savoury or sweet, breakfast, lunch or supper. It does show just how versatile eggs actually are and how often they can be used in our diets.

For more egg recipe ideas visit:
www.eggrecipes.co.uk

 

Sausage and egg pie

Preparation time: 25 mins
Cooking Time: 30 mins
Serves: 8

Ady's
personal favourite

Method:

  1. Preheat the oven to 200C/Fan 180C/400F/Gas Mark 6. For the filling, mix the sausage meat together with the onions and herbs. Thinly roll out two thirds of the pastry and use to line the base and sides of a 20cm/8in, deep, loose-based cake tin. Trim the pastry level with the top of the tin.
  2. Brush the pastry with 15ml/3tsp of the mustard. Spoon in two thirds of the sausage meat, then make 4 deep holes, large enough to crack the eggs into. Carefully crack an egg into each hole. Cover with the remaining sausage meat, pressing it down firmly around the edges.
  3. Thinly roll out the remaining pastry and cut out a 20cm/8in round, using the cake tin as a guide. Brush with remaining mustard and place mustard side down on top of the sausage meat. Brush the top with the remaining beaten egg; fold the edges of the pastry on the sides of the tin, down over the edge of the lid; crimp to seal. Make a steam hole in the centre and use any trimmings to make decorations for the top. Brush with remaining egg.
  4. Stand the pie on a baking sheet and bake for 30-35minutes or until golden brown. Leave to cool in the tin for 15minutes before cutting into wedges to serve warm. Alternatively, cool, then chill and serve cold with salad.

 

Ingredients

350g (12oz) ready-made shortcrust pastry

4 teaspoons wholegrain mustard

900g (2lb) good quality sausage meat

1 bunch spring onions, sliced

1 teaspoon mixed dried herbs

4 large British Lion eggs, beaten

Vegetable bake

Preparation time: 10 mins
Cooking Time: 30 mins
Serves: 4

Ben Newman's
personal favourite

Method:

  1. Preheat the oven to 200C/Fan 180C/Gas Mark 6. Put all the vegetables in a square baking tray or roasting tin, add the oil and salt and pepper and toss well to mix. Roast for 15-20mins or until golden and tender.
  2. Beat the eggs together until smooth. Stir the parsley and eggs into the vegetables and return to the oven for a further 10mins or until the egg is set. Leave to cool in the tin for 5 mins before cutting into wedges and serving warm with salad.

 

Ingredients

1 tbsp olive oil

2 small red onions, sliced

1 large red pepper, deseeded and cut into chunks

150g open cup mushrooms

2 courgettes, sliced

6 large British Lion eggs

3 tbsp chopped flat parsley

Baked rice-stuffed peppers

Preparation time: 0 mins
Cooking Time: 35 min
Serves: 4

Chris Stocks's
personal favourite

Method:

  1. Preheat the oven to 200°C/400°F/Gas 6. Place the peppers on a baking sheet and brush them on the inside and cut edges with the olive oil. Place the baking sheet in the oven and bake the peppers for 15 minutes.
  2. Meanwhile, mix together the egg-fried rice, sweetcorn, peas, coriander and seasoning.
  3. Remove the peppers from the oven and spoon the rice mixture into the cavities, pressing the mixture down well and hollowing it slightly in the centre. Break an egg into each pepper and grind a little black pepper on top of each one.
  4. Return the baking sheet with the peppers to the oven and bake for a further 12–15 minutes, or until the eggs have just set.
  5. Remove the peppers from the oven and serve two halves per person, with soy sauce, if using, to drizzle over the rice.

 

Ingredients

4 large red peppers, halved and deseeded

1 tbsp olive oil

250g egg-fried rice

198g can sweetcorn, drained

50g (2oz) frozen peas

1 tbsp coriander chopped

Salt and freshly ground black pepper

8 British Lion eggs

Soy sauce to serve, optional

Gizzi Erskine's healthy egg, ham and chips

Preparation time: 0 mins
Cooking Time: 12 mins
Serves: 2

Mandy Horsley's
personal favourite

Method:

  1. Preheat oven to 220°C. Tip the potatoes into a roasting tin. Drizzle over the oil and sprinkle over the paprika. Season and mix well to coat the potatoes. Roast for 12 minutes, turning halfway through, until tender.
  2. Halfway through nestle the ham and the tomatoes, cut-side up, amongst the potatoes. Make two spaces in the tin and crack an egg (Gizzi uses free range) into each one. Return to the oven for 6-8 minutes until the eggs are just set.

 

Ingredients

2 medium baking potatoes, cut into 1-inch cubes, parboiled

2 tablespoons olive oil

1 teaspoon smoked paprika

2 slices of good quality carved ham from a deli or deli counter (from the bone)

2 vine tomatoes, halved

2 large British Lion eggs

Spiced sweet potato and egg

Preparation time: 5 mins
Cooking Time: 60 mins
Serves: 5

Danny Williams's
personal favourite

Method:

  1. Preheat the oven to 200C/Fan 180C/400F/Gas Mark 6.
  2. Prick the potato skin all over with a fork and rub salt into the skin. Bake for 40-50 minutes or until tender.
  3. Wrap the base of the potato in foil.
  4. Cut a cross in the potato and mix the Harissa and spring onion into the potato flesh.
  5. Make a hollow in the middle of the potato and carefully crack in the egg.
  6. Scatter over the cheese and return to the oven for a further 8-10 minutes or until the egg is baked to your liking.
  7. Serve with salad.

 

1 (225g/8oz) sweet potato, scrubbed

2.5ml/1/2 tsp Harissa or chilli paste

1 spring onion, sliced

1 large British Lion egg

25g/1oz low fat cheddar cheese, grated

Cheese & bacon eggy bread bake

Preparation time: 15 mins
Cooking Time: 50 mins
Serves: 6

Rob Stephenson's
personal favourite

Method:

  1. Preheat the oven to Gas mark 3/160C/320F.
  2. Grease the base and sides of the baking dish.
  3. Dry fry the bacon in a frying pan for a couple of minutes until just cooked; set to one side.
  4. Butter the slices of bread; set to one side.
  5. Mix the spring onions and chopped fresh herbs in a bowl; set to one side.
  6. Whisk the eggs, milk, dried herbs, salt and pepper in a jug; set to one side.
  7. Mix the cheeses together in a bowl; set to one side.
  8. Place a layer of bread on the base of the dish – you may have to cut some slices to fit. Pour about a third of the egg/milk mixture on top, pressing the bread to soak it up.
  9. Sprinkle one third of the herb and cheese mix and one half of the bacon over this bread layer.
  10. Add another layer of bread, and repeat the process in step 8.
  11. Place a final layer of bread and pour over the remaining egg mixture, pressing the bread down so that the liquid is soaked up. Sprinkle the remaining herbs and cheese over the top and cover with foil.
  12. Place the baking dish onto a baking tray and put into the oven for 40 minutes. After that time, remove the foil and cook for a further 10 – 20 minutes until the egg has set (test this by inserting a knife into the centre – it should come out clean) and the top is puffed and golden.
  13. Cut into approximately 12 pieces. This dish can be eaten hot, warm or cold.

 

8 rashers of smoky bacon, cut into pieces

10 slices of thick white bread, crusts removed

30g butter, softened (approx, to to butter the bread and grease dish)

4 spring onions, finely sliced

3 tbsps chopped chives

3 tbsps chopped parsley

8 British Lion eggs

600ml semi-skimmed milk

1 tsp dried mixed herbs

Salt and pepper

75g Cheddar cheese, grated

75g Emmental cheese, grated

30g Parmesan cheese, grated

Preparation time:
Cooking Time:
Serves:

's
personal favourite

Method:

 

Preparation time:
Cooking Time:
Serves:

's
personal favourite

Method:

 

Preparation time:
Cooking Time:
Serves:

's
personal favourite

Method:

 

Preparation time:
Cooking Time:
Serves:

's
personal favourite

Method:

 

Preparation time:
Cooking Time:
Serves:

's
personal favourite

Method:

 

Preparation time:
Cooking Time:
Serves:

's
personal favourite

Method:

 

When considering recipes and servings it’s well worthwhile looking up the nutritional values of eggs. People are often surprised by the composition of eggs and all of the natural goodness that they provide – all perfectly portion controlled.

Nutrient - Amount Per 100 grams
Calories 155

Total % Daily Value*
Total Fat 11g 16%
Saturated Fat 3.3g 16%
Polyunsaturated Fat 1.4g
Monounsaturated Fat 4.1g
Cholesterol 373mg 124%
Sodium 124mg 5%
Potassium 126mg 3%
Total Carbohydrate 1.1g 0%
Dietary fiber 0g 0%
Sugar 1.1g
Protein 13g 26%
Vitamin A 10%
Vitamin C 0%
Calcium 5%
Iron 6%
Vitamin D 21%
Vitamin B-6 5%
Vitamin B-12 18%
Magnesium 2%