Posted 27th Jan 2015
Celebrate Breakfast Week (from 25th to 31st January 2015) with Fairburn's eggs to create a hearty breakfast that champions British food, farming and production
Breakfast Week is an annual national campaign to highlight the importance of eating breakfast. Think you don’t have the time for breakfast...? Why not boil up a batch of eggs at the weekend for a hard boiled egg on the go. Or crack an egg into a cup and put it in the microwave for 60 seconds on high heat. Stir and season and breakfast is ready. Alternatively an egg takes just two minutes to fry – surely there’s time for that!?
For the good that it provides, there is no reason not to make time for breakfast, and we've teamed up with LJ Fairburn & Son to bring you delicious egg recipes and fun breakfast facts to get your morning off to an egg-cellent start. The Fairburn business started in 1951 with just 150 chickens, which grandfather Leslie James Fairburn bought for £150. LJ Fairburn & Son is now one of the UK’s leading egg producers and packers. Check out some of their delicious recipes below.
- An average person eats 172 eggs per year.
- Eggs contain about 11 essential minerals and vitamins.
- There are 200 breeds of chickens.
- Chickens are social animals and establish hierarchies – hence the ‘pecking order’.
- When dropped in water, a fresh egg will sink and a stale egg will float.
- The white of an egg contains virtually no fat and is high in protein.
- The yolk is the most nutrient rich part of an egg – it is around 59 calories.
- The average hen lays between 250 and 270 eggs a year, but some lay more than 300.
- The brown or white colour of an eggshell is purely dependent on the breed of the hen.
The egg is a nutrient-dense food, containing high quality protein and a wide range of essential vitamins, minerals and trace elements.
- Eggs are sold in four different sizes – small, medium, large and very large. A very large egg weighs about 73g and a small egg is about 53g in weight.
- Where should I store my eggs? For optimum freshness, eggs should be stored at a constant temperature, below 20ºC.
If you've worked up an appetite for delicious eggs then why not try one of these delicious recipes for breakfast?
Fairburn’s has worked alongside celebrity chef Rachel Green to develop a nutritional and delicious breakfast recipe that will keep the family feeling full and energised for the day ahead.
Pancake blini with Parma ham, Fairburn’s Lincolnshire poached eggs and hollandaise sauce
Serves 2-4 people
75g self-raising flour
50g wholemeal flour
¼ teaspoon baking powder
Sea salt and freshly ground black pepper
2 Fairburn’s medium free-range eggs, separated
8 slices Parma ham
4 Fairburn’s large free-range eggs, poached
Ready-made hollandaise sauce (see recipe below)
Handful of washed rocket leaves
Pinch of paprika (optional)
1. Melt the butter in a non-stick frying pan (23cm) and keep to one side. Sift the flours into a mixing bowl with the baking powder and ¼ teaspoon of salt and some black pepper. Mix together the egg yolks and milk. Make a well in the centre of the flour mixture and gradually beat in the liquid until you have a smooth batter then whisk in most of the melted butter.
2. In a separate bowl whisk the egg whites to soft peaks and fold them into the batter.
3. Heat the frying pan with the remains of the melted butter then pour in the batter. Swirl around to cover the base of the pan evenly and cook for 3-4 minutes over a medium heat until the underside is golden and bubbles appear on the top side, which should be almost set.
4. Slide the blini out onto a plate, then using an oven glove, upturn the pan onto the plate, then turn the pan and plate over to cook the other side of the blini for about 2 minutes. Remove from the pan onto a board.
5. To serve cut the blini into 4 pieces and place them onto a warm serving plate. Top each blini with 2 slices of Parma ham, a warm poached egg and finally top with the hollandaise sauce. Scatter over the rocket and top the poached eggs with a little paprika if desired.
2 Fairburn’s large free-range egg yolks
1 tablespoon lemon juice
125g cold unsalted butter, diced
1. Place the egg yolks and lemon juice in a heat-proof bowl, whisk well. Place the bowl over a pan of barely simmering water, making sure the bowl is not in direct contact with the water. Slowly whisk in the butter, a few cubes at a time, until the sauce begins to thicken. Continue adding the butter, whisking all the time, adding a splash of water if the sauce becomes too thick.
2. Once all the butter has been incorporated, season with a little sea salt and more lemon if necessary. Remove from the heat and keep warm until needed.
Tip: If you can’t use the egg whites up from the hollandaise recipe straight away they will freeze.
Fairburn’s warm potato breakfast pancakes
For the potato pancakes:
500g potato, mashed and cooled
1 large Fairburn’s Lincolnshire free-range egg, beaten
60g plain flour
Sea salt and black pepper
100ml double cream
1 tablespoon rapeseed oil
1. For the potato pancakes, mix together the mashed potato, beaten egg and flour until smooth. Season well with sea salt and black pepper. Fold in the double cream – the mixture should resemble a thick porridge.
2. Melt the butter with the rapeseed oil in a heavy-based frying pan over a medium heat and fry the batter, a couple of tablespoons at a time, to make thick pancakes.
3. Fry for 2 minutes until golden brown and slightly set, then carefully turn and cook for a further 2 minutes, or until cooked through.
4. Lift the pancakes out of the pan and place on kitchen paper and keep warm in a low oven. Serve with crispy rashers of bacon and fried eggs or with a full English breakfast and black pudding.
Note: Make sure that the mashed potato does not have any milk or butter added to it.
Visit www.ljfairburnpoultry.co.uk for more fun facts and recipes.