Friday, 14 October 2016

Recipes: Eggsquisite meals

British Lion Eggs ( is kick starting this year’s British Egg Week (10th – 17th October) with the launch of the #PutanEggonit campaign, which aims to encourage more adventurous ways of eating eggs.

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Egg, bacon and spinach cups (see above)

Makes 6

Prep time: 10 minutes

Cooking time: 15 minutes

• 1 tbsp olive oil, plus extra for greasing
• 6 slices of smoked streaky bacon
• 3 slices of wholegrain toast
• Olive oil for greasing
• 25g mature cheddar, finely grated
• 25g baby leaf spinach, roughly chopped
• 6 large British Lion eggs
• Salad, to serve

1. Preheat the oven to 190C/170fan/gas mark 5. Heat a large, non-stick frying pan over medium-high heat and add one tablespoon of olive oil. Add the bacon and fry for about five minutes, until just starting to crisp. Remove from the pan and set aside until cool enough to handle.

2. In the meantime take the slices of bread and cut out 4-4.5cm rounds (you should be able to get two rounds out of every slice). You can use a round biscuit cutter to do this.

3. Generously grease a six-hole muffin tin with olive oil and wrap a bacon slice around the sides. Place a bread disk at the bottom of each hole. Add the spinach and cheese, then crack an egg on top. Season with salt and pepper.

4. Place into the pre-heated oven and cook for about fourteen minutes, until the eggs are set.

5. Run a knife around the edge of each cup to release easily from the tin and serve with a side salad.

Sweet potato hash with fried eggs 

Serves 2
Prep time: 5-10 minutes
Cooking time: 20 minutes

sweet-potato-hash-w-fried-egg 590

• 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

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.

Baked eggs in Portobello mushrooms

Serves 2

Prep time: 5 minutes

Cooking time: 20 minutes


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

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.

Cauliflower pizza with spinach and egg

Makes 2 individual pizzas

Prep time: 15 minutes

Cooking time: 40 minutes



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

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.

6. Remove the cauliflower bases from the oven and spread the tomato passata on top. Tear the mozzarella and place on top.

7. Place the pizzas back into the oven for about five minutes, so that the mozzarella melts. Then crack the egg into the middle of the pizza and add the spinach.

8. Place back into the oven for a further 7-9 minutes, until the egg is set.

9. Season lightly with salt and pepper and serve.

Egg, quinoa and kale salad

Serves 2

Prep time: 5 minutes

Cooking time: 15 minutes


• 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

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.

Egg-topped courgette fritters

Serves 4

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

Cooking time: 10 minutes


• 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

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.

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