Celebrate British Egg Week

Celebrate British Egg Week

Posted 7th Oct 2015

This week is British Egg Week (5th to 11th October 2015) and to mark the occasion we have a menu of delicious egg dishes for you to try at home, along with a few fun egg facts from Fairburns Eggs

Did you know...?

- Eggs are loaded with choline – an important nutrient for the brain.

- 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.

- A large egg contains 77 calories, with six grams of quality protein, five grams of fat and trace amounts of carbohydrates.

- 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.

- Where should I store my eggs? For optimum freshness, eggs should be stored at a constant temperature, below 20°C.

Facts & image courtesy of Fairburns Eggs


An egg-cellent menu

Super green omelette

Serves 2

1 ripe avocado
2 spring onions
½ green chill, deseeded and chopped
Zest and juice of 1 lime
2 tablespoons chopped fresh coriander, plus a little extra to garnish
Salt and freshly ground black pepper
4 British Lion eggs
A dash of oil
40g baby leaf spinach, chopped

1. Halve and stone the avocado then place the flesh in a bowl and mash with a fork. Finely chop the spring onion, separating the green from the white. Add the white part to the avocado with the chilli, lime zest and juice and coriander. Season to taste and set aside.

2. Beat the eggs with plenty of seasoning, stir in the spinach and green spring onion. Heat a non-stick frying pan and add the oil.

3. When hot, pour in half the egg mixture and cook over a high heat for 2 minutes. As the egg begins to set, use a spatula to push the set egg towards the centre of the pan until there is no more runny egg left. Cook for a further minute. Slip the omelette onto a plate and keep warm.

4. Repeat to make a second omelette in the same way. Divide the avocado mixture between the two omelettes then fold up to enclose the filling to serve. Sprinkle with more coriander if liked.

Recipe courtesy of www.eggrecipes.co.uk 


Vegetarian Scotch egg

Serves 4

A dash of vegetable oil
1 onion, chopped
1 garlic clove, crushed
1 teaspoon ground cumin
1 teaspoon ground coriander
½ teaspoon chilli flakes
2 (400g) cans of chickpeas
3 tablespoons chopped fresh coriander
150g fresh wholemeal breadcrumbs
6 British Lion eggs
2 tablespoons sesame seeds
Vegetable oil for frying

1. Heat a small frying pan, add the oil, onion and garlic and fry for 4 minutes until soft. Add the spices (ground cumin, ground coriander and chilli flakes) and cook for 30 seconds.

2. Tip the onions into a food processor with the drained chickpeas, fresh coriander, half the breadcrumbs and one egg. Blitz until a rough paste forms.

3. To boil the eggs, place them in a small pan, cover with cold water, add a pinch of salt and place the pan on a high heat. When the water is almost boiling, gently stir the eggs and boil for 7 minutes.

4. Drain the eggs, cool them under cold running water. When cool enough to handle, tap the shells all over and peel away. Cool.

5. Divide the chickpea mixture into four. Flatten a quarter of the mixture in your hand, place an egg in the middle, and then wrap it around the egg, firming it to make a neat oval shape. Repeat with the other eggs.

6. Scatter the remaining breadcrumbs on a plate with the sesame seeds. Beat the remaining egg then pour into a shallow dish. Dust the boiled eggs with a little flour; roll in the beaten egg, then the breadcrumbs until evenly coated.

7. Heat the oil in a deep fat fryer to 170ºC, then add the eggs two at a time and fry for 5 minutes, turning until golden all over. Remove with a slotted spoon and drain on kitchen paper. Or, to oven bake, brush the eggs with olive oil and place on a baking tray. Bake at 200ºC/180ºC Fan/Gas Mark 6, until golden and crisp. Turn half way through cooking.

8. Serve the eggs warm or cold with salad leaves.

Recipe courtesy of www.eggrecipes.co.uk 


New style Great British breakfast

Serves 2

2 large open mushrooms
A little sunflower oil
Salt and freshly ground black pepper
2 tomatoes, halved
4 rashers of bacon
1 ripe avocado
A dash of Tabasco
Squeeze of lemon juice
2 British Lion eggs
2 slices sourdough bread

1. Pre-heat the grill to high. Brush the mushrooms on all sides with the oil then place, gill side up, on the grill rack and season. Place the tomatoes cut side up, and the bacon rashers alongside the mushrooms. Pop under the grill and cook for 8 minutes, turning the bacon until crisp on both sides. Keep warm.

2. Meanwhile, halve and stone the avocado and scoop the flesh into a bowl, mash with a fork then add Tabasco, lemon juice and seasoning to taste.

3. Heat a small, non-stick frying pan and add a little oil, then carefully crack in the eggs, one at a time. Cook over a medium heat until the white has set. Tilt the pan slightly, and then use a teaspoon to scoop the surplus hot oil over the top of the egg until the yolk is cooked to your liking.

4. Put the bread in a toaster or under the grill, and cook until golden brown on both sides. Spread the toast with the avocado, and place on 2 warm plates. Top with the bacon and egg and serve the mushrooms and tomatoes alongside.

Recipe courtesy of www.eggrecipes.co.uk 


Leek and pulled ham bubble and squeak

Serves 2

50g butter
2 British leeks, finely sliced into rings
125g savoy cabbage, finely shredded with the tough stalk removed
300g leftover roast dinner or mash potato (potatoes, parsnips, carrots, peas, cauliflower)
150g shredded ham (buy a small cooked gammon or you can ask at the deli counter for a nice thick slice)
15g flat leaf parsley, finely chopped
2 large, free-range eggs
2 tablespoons plain flour
2 tablespoons rapeseed oil

1. Place a large frying pan on the stove and add the butter. Turn the heat to medium and when the butter has melted add in the chopped leeks. Add a pinch of salt and allow to cook for 6-8 minutes, stirring occasionally until the leeks are starting to wilt. When this happens, add the shredded cabbage. Stir into the leeks and cook for a further 5 minutes, you may need to add a tablespoon of water if it’s looking a little dry.

2. If you are using leftovers to bind your bubble and squeak cakes, you will need to now mash these together well in a bowl using a potato masher, you can also do it in a food processor. Remove the leeks from the heat and pour into the bowl with your leftover roast dinner veggies or with your mash potato. Leave to cool slightly while you shred your ham and chop your parsley. Add your ham to the vegetable mix along with the parsley and season well with lots of pepper and a pinch more salt. Combine well.

3. Now you can shape your mix into cakes.

4. Boil the kettle ready to poach your eggs.

5. Dust your cakes lightly in the flour, tap off any surplus and heat a large frying pan with the rapeseed oil.

6. When the oil is hot, lay in your cakes and fry them for 5-6 minutes on each side until golden brown. These can be cooking while you poach your eggs.

7. Pour the boiling water from your kettle into a medium-size saucepan.

8. Crack the eggs into two separate ramekins or small cups.

9. Using a whisk, gently stir the water creating a vortex in the centre of the pan. When the vortex starts to slow down, gently pour in the cracked eggs, one at a time, making sure the water isn’t rapidly boiling, but rather slowly ticking over.

10. Cook the eggs for 5 minutes, before gently removing from the water using a slotted spoon. Place onto kitchen paper to remove any excess water.

11. By now the bubble and squeak should be cooked and nicely caramelised.

12. Serve these on warmed plates with the poached egg on top and a squeeze of your favourite condiment.

Recipe courtesy of Sophie Wright for www.Britishleeks.co.uk 


Power salad

Serves 1-2

For the dressing:
50g natural organic yoghurt
4g fresh dill, finely chopped
10g horseradish
2 tablespoons fresh lemon juice

For the salad:
2 handfuls of mixed leaves, washed and drained
80g cooked beetroot, chopped
60g yellow pepper, chopped
40g sprouted beans and lentils
2 eggs, hard-boiled
6 walnuts halves
Rock salt to taste

To serve:
1 slice of rye bread, toasted, topped with half a small avocado, black pepper and lemon juice, or with hummus or tahini

1. Mix the dressing ingredients together.

2. Boil the eggs.

3. Place the salad leaves on a plate. Mix the beetroot, peppers and sprouted beans and place on the leaves. Cut the eggs into halves and place on the beetroot mix with the walnuts.

4. Top with the dressing and rock salt and serve immediately. Toast the rye bread and add the topping of your choice.

Recipe courtesy of Yvonne Bishop Weston for www.lovebeetroot.co.uk


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