The Eggs Factor is back!

Egg Recipes is back with a whole new bag for 2014! The blog has been redesigned, redeveloped and re-jiggered to bring you a whole new range of articles, facts and recipes. You may have noticed, but at EggRecipes we’re a little bit crazy about eggs and will shout from the rooftops about how great they are, so what better place than in our very own blog!

Check back regularly to see new posts and if you have questions, comments or want to share a recipe of your own, get in touch!

Summer rice salad

Summer rice salad

Firstly, I’d like to explain my absence over the last few months.  I am in the final few weeks of my Master’s degree, working on my dissertation, so lots of things have been neglected and unfortunately blogging is one of them!

We  had visitors to the caravan recently which meant cooking for 8 and I don’t know about you, but whenever we have guests the days seem to revolve around mealtimes.  We have got breakfast off to a fine art at the caravan, with my better half cooking up the sausage, bacon and mushroom on the barbie, while I prepare the poached eggs, beans and toast in our tiny little kitchen (I promise a pic next time!).

We ate Al-fresco to make the most of the beautiful Welsh sunshine.  I am always looking for useful dishes that can be rustled up at short notice and this refreshing summer salad certainly fits the bill.  A generous squeeze of lemon juice adds zing to these store-cupboard ingredients, and it made a great accompaniment to the fab tortilla that my sister in law Jo brought along.  She is a fantastic cook and has promised me her carbonara recipe, so look out for that over the next few weeks.


400g tin mixed beans (drained and rinsed)

150g long grain rice (dry weight – cooked and cooled)

1/2 red onion, chopped

4 tomatoes (de-seeded and chopped)

Tin of tuna (drained)

4 British Lion eggs (hard-boiled, peeled and quartered)

1 lemon

Extra virgin olive oil

Freshly ground salt and pepper


  1. Flake the tuna into a bowl, add the beans, onion, tomatoes and rice.  Drizzle a little extra virgin olive oil over and mix everything together, seasoning with freshly ground salt and pepper.
  2. Cut the lemon in half and squeeze the juice over being careful of the pips!
  3. Arrange the quartered hard-boiled eggs on top and serve.

Family Fish Pie

Family Fish Pie

A creamy fish pie is deliciously indulgent and the ideal comfort food!  This is based on a  salmon and prawn fish pie recipe that I found with a Google search when I was stuck for something to make for our evening meal with only a couple of salmon fillets in the fridge that I needed to make go further (but only to feed 5 – not 5,000!).   I added a sliced leek (I do like to get some hidden veggies in), with the creamy white sauce tying all the flavours together beautifully.

I’d highly recommend the frugal feeding blog that I found this recipe on – some fab recipes there.


50g plain flour

110g butter

8 black peppercorns

Generous pinch of freshly grated nutmeg

2 bay leaves

1 and a bit pints milk

2 salmon fillets – skin removed and cut into chunks

1/2 bag of prawns (check quantity)

3 large British Lion Eggs – hard boiled and quartered

Juice of half a lemon

1kg floury potatoes (King Edward or Maris Piper work well)

salt and black pepper for seasoning


  1. As this method doesn’t involve poaching the fish in the milk to flavour the sauce, a pint of the milk is infused with flavour from the nutmeg, peppercorns and bay leaves by warming them together in a saucepan for 30 minutes.
  2. Preheat the oven to 180C. Peel the potatoes and cut into roughly equal sized chunks (the smaller the chunks the quicker they cook). Put in a pan, cover with water, add a generous pinch of salt, bring to the boil and simmer for 15-20 minutes until tender (depends on the size of your chunks).
  3. Meanwhile make the sauce: firstly sieve the milk mixture and transfer to a jug.  Melt 50g of butter in a saucepan add the flour and mix into a paste.  Once mixed, keep heating it for about 30 seconds (to allow the flour to expand) before adding in the milk a little at a time whilst stirring constantly.   Keep stirring over a gentle heat until the sauce thickens.
  4. Meanwhile (how many hands do you have?) soften the sliced leeks by frying over a gentle heat in 10g of melted butter.
  5. Layer the leeks on the bottom of an ovenproof dish, arrange your chunks of salmon, prawns and quartered egg over.  Add a squeeze of lemon before covering with the sauce.
  6. Mash the potatoes with a little milk and the rest of the butter and season with salt and pepper (you can add an egg yolk to your mash topping for extra creaminess which also gives it a lovely colour).  Smother it over the top of your fishy sauce mix and fluff up the top with a fork.  Grate a little parmesan over for extra indulgence and pop it in the oven for around 30 minutes until the top is browned.
  7. Serve with peas or other greens – it really doesn’t need anything else!

How do you like your eggs? Scotched!

How do you like your eggs?  Scotched!

Scotch eggs are known as ‘scotched eggs’ in our house as when Frances was tiny, if you asked her how she wanted her eggs at breakfast, she would always ask for them ‘scotched please’.  There has been a real interest in ‘scotched’ eggs since Natalie Coleman won this years Masterchef with her scotch eggs dish.  You can’t beat warm freshly cooked scotch eggs, but they are also great eaten cold and the picture shows some we made for a buffet.  A brilliant picnic dish too….if we ever get the weather!


8 medium British Lion eggs

300g sausage meat

1 tbsp chopped fresh parsley (dried will do)

Splash of Worcester sauce

1 tbsp  mustard – I used French dijon

2 spring onions, very finely chopped

salt and freshly ground black pepper

125g plain flour

125g breadcrumbs (basically use as many as you need!)


  1. Hard boil 6 of the eggs
  2. Drain and let them stand in cold water  for a few minutes before shelling.
  3. Mix the sausage meat with the parsley, Worcester sauce, mustard and spring onion in a bowl and season well with salt and freshly ground black pepper
  4. Divide the sausage meat mixture into six, flatten them into ovals large enough to cover the eggs.
  5. Season the flour with salt and pepper, put it in a shallow bowl and dip each boiled egg in the flour
  6. Place each onto a sausage meat oval, then wrap the sausage meat around each egg. Make sure the coating is smooth and completely covers each egg. you can do this by rolling the egg round in your hands. Its messy but works!
  7. Dip each sausage meat-coated egg in the beaten egg, rolling to coat completely, then dip and roll into the breadcrumbs to completely cover.
  8. Pop in a deep fat fryer, in batches of three, for 8-10 minutes, until golden and crisp and the sausage meat is completely cooked.
  9. Remove and drain on kitchen paper.

Potato, leek and goat’s cheese frittata

Potato, leek and goat’s cheese frittata

Now that Johnny is veggie we are all eating less meat, and although I try to cook meals that we can all eat, inevitably I sometimes have to make separate dishes.  This is one of them, we were having new potato and leeks as side dishes, so I added a few eggs and a crumbling of goats cheese and hey presto a delicious frittata.  He had half for his evening meal and we shared the rest for breakfast the next morning.


2 leeks – cleaned, quartered and sliced

handful of cooked new potatoes – sliced

6 medium British Lion eggs


100g goat’s cheese

salt and pepper

tbsp oil for frying


  1. Pre-heat grill
  2. Heat oil in frying pan and fry the leeks over a low-medium heat until softened
  3. Add sliced new potatoes and cook until heated through
  4. Crack eggs into a bowl, add a little glug of milk, whisk and season with salt and pepper before pouring over the leek and potato mixture.
  5. Top with sliced/crumbled goats cheese.
  6. Cover and cook on low heat until almost, finishing off the top under the grill.

Braised peas with chorizo and egg

Braised peas with chorizo and egg

This was recommended to me as a tapas dish, but on a Thursday night when the fridge was bare we tried it as a main.  It ticks all my criteria for a family meal – quick, easy and relatively few ingredients.  Absolutely wonderful if you love peas (we do!), but if not it works best as a side dish.

Ingredients (2 main meals or 4+ side dishes)

1 small onion

3 cloves garlic

100g chorizo – sliced finely

200g frozen peas

100 ml chicken stock

black pepper


tbsp olive oil

4 medium British Lion eggs


As chorizo is so oily I prefer to fry it first and remove the oil on kitchen towel and add it later, however, the oil does add to the taste so if you prefer you can fry for a few minutes before adding the onion and garlic (no need for olive oil).

  1. Finely chop onion and garlic, heat olive oil in frying pan and fry over a gentle heat until soft and golden.
  2. Add chicken stock and peas and simmer for 5-10 minutes until peas are cooked through
  3. Stir in the pre-fried chorizo and season with salt and pepper
  4. Make 4 hollows in the mixture and crack eggs into them – cover and cook until eggs have set.
  5. Serve with crusty bread


Quick and easy pizza to cook with kids

Quick and easy pizza to cook with kids

This is a great recipe for kids.  Mine  love pizza, especially making their own.  And while pizza isn’t usually thought of as the most healthy of family meals, you can add nutrition with your choice of topping.  Pizza florentina is my favourite healthy pizza, combining spinach with a lovely runny egg.  I will always order it in restaurants, but it is really quick and easy to make at home and it makes a substantial family meal.

Getting the kids involved with cooking is a brilliant way of getting them to eat food that they wouldn’t normally touch.  You can make the bases yourself – when mine were younger they loved messing about with the pizza dough.  We would use a jar of pasta sauce for the tomato base and give them a selection of toppings to choose from.  For a shortcut, these days we often add our toppings to a ready made margherita pizza to make it more egg citing!

Ingredients (serves 2)

2 pizza bases

2 large British Lion eggs

Cheese – (mozzarella, ricotta or cheddar – experiment!)

50g of parmesan – grated

75g spinach

2 cloves garlic – peeled and chopped

handful of black olives

oil for frying


1.  Preheat the oven to 200C/Fan 180C/Gas 6

2.  If you are making your own bases – prepare them according to the instructions and add the tomato sauce.

3.  Fry the garlic in a large frying pan on a gentle heat, wash the spinach and add to the frying pan, cover and allow the spinach to wilt.  To save time, omit the garlic and wilt the spinach by placing it in a colander and pouring boiling water over.

4.  Squeeze the excess water out of the wilted spinach and spread it over the pizza base.  Add your cheese (mozzarella is perfect, but try experimenting with different cheeses – I used Boursin on this one and it was delish!), arrange olives over and sprinkle with parmesan.

5.  The length of cooking time will depend on the type of pizza you are making.  The egg will take 6-7 minutes to bake so you need to allow for this in the cooking time.  So for a pizza that will take 12 minutes on the cooking instructions, remove after 5 minutes, crack an egg over the top and return to the oven for a further 6/7 minutes until the egg is cooked.


Quick, low calorie smoked salmon and asparagus soufflé omelettes

Quick, low calorie smoked salmon and asparagus soufflé omelettes

I’m loving soufflé omelettes at the moment as they taste decadently indulgent and can be low calorie and low fat.  My other half loved the goats cheese and spinach soufflé omelette that I made a few weeks ago so much that he has been asking me to make it again.  I came up with this recipe for a smoked salmon and asparagus soufflé omelette for an easy lunch and it went down a storm.  This is so gorgeous and packed with flavour from the smoked salmon and parmesan so that you feel like you are having a real treat!  This did three of use for lunch (served with salad and crusty bread), but would be equally good as an evening meal.


100g smoked salmon – sliced

4 large British Lion eggs

4-6 spears of asparagus (4 if thick/6 if thin)

1 tablespoon grated parmesan

salt and freshly ground black pepper

Olive oil


  1. Wash the asparagus and cut into thin slices (diagonally). Fry in a little olive oil to soften, season with salt and pepper and put to one side.
  2. Separate the eggs, and in a large mixing bowl whisk the whites until they form soft peaks.
  3. In a seperate dish whisk the yolks, add the parmesan and season with salt and pepper.
  4. Gently fold the yolks, smoked salmon and asparagus into the egg whites.
  5. Heat a little olive oil in a frying pan and when hot gently add the egg mixture, shaking the pan to distribute it evenly.  When the underside of the omelette has cooked nicely (about 2 minutes should do it), put the pan under a hot grill to cook the top (another 2 minutes).
  6. To serve fold the omelette over and slide it onto a plate, or cut it into slices and serve from the frying pan.  Eat immediately.


Quick and easy egg curry

Quick and easy egg curry

Johnny has been vegetarian for 6 weeks now and I have to admit that so far I am impressed by his commitment.  I am having to put much more thought into family meals.  Cooking has to be quick and easy in our house, particularly on week nights when time is short and I am usually tired.  We all like curry, and hard boiled eggs make a great substitute to meat as they are packed full of protein.  Just use your normal jar of curry sauce or paste and follow the instructions for preparation omitting the suggested meat or fish.  I use 2 British Lion eggs per person, and hard boil them (I do them for about 6 minutes as I like the yolks to be slightly soft).  Peel and add them to your curry sauce just before serving – simple!

Awful photo I know, but I was in a rush and hungry – it tasted lovely.



Low calorie soufflé omelette

Low calorie soufflé omelette

This low calorie easy egg recipe for soufflé omelette makes a light lunch that is packed with flavour. I love souffle omelettes as they are so light and fluffy and surprisingly easy to make.  This one tastes really rich and feels decadent – adding a little low calorie luxury to your lunchtime :) .  It was inspired by Delia’s recipe, but I have substituted some ingredients to make it lower in fat.  Also, to make it simpler I have combined  the spinach with the egg mixture rather than making a separate filling.  Although goats cheese is  a little lower in fat than cows milk cheese it  oozes out deliciously when you fold the omelette – so you don’t need anything else.

Ingredients (serves one)

2 large British Lion eggs

2oz (50g) frozen spinach

50g goats cheese

salt and black pepper

Olive oil/cooking oil spray



  1. Defrost the spinach by warming in a small pan and squeeze out the excess moisture.
  2. Separate the eggs, and in a large mixing bowl whisk the whites until they form soft peaks.
  3. In a seperate dish whisk the yolks, add the spinach and season with salt and pepper.
  4. Gently fold the yolks and spinach into the egg whites.
  5. Heat a little olive oil in a frying pan and when hot gently add the egg mixture, shaking the pan to distribute it evenly.  After about 1 minute add the slices of goats cheese.  When the underside of the omelette has cooked nicely put the pan under a hot grill to cook the top.
  6. To serve fold the omelette over and slide it onto a plate.  Eat it immediately – served with a baby leaf salad drizzled with balsamic dressing. Yum.