Eggscellent ideas; KITCHEN; This Easter make sure you're eating plenty of the right kind of eggs with these scrumptious recipes, perfect for breakfast or brunch...
SERVES 4 Prep time: 15 minutes Cooking time: 30 minutes 3 tbsp olive oil 4 cloves of garlic, thinly sliced 500g small potatoes, sliced 1/2 cm thick 1 large onion, sliced 1 red pepper, sliced 150g kale, thick stalks discarded, chopped 6 large British Lion eggs, beaten 50g anchovy fillets in oil, drained and chopped | Heat oven to 190C/170C fan/ Gas 5. Heat oil in a nonstick ovenproof fry pan, add garlic and cook for five minutes until golden. Add potatoes, onion and pepper. Cook for about eight minutes until golden, stirring often. Add the kale and cook for another five minutes. Stir in anchovies and season. | Add eggs and stir occasionally for three minutes until it is about half set.
Smooth the surface and bake for 8-10 minutes until surface is set but the middle is still soft. Leave to set in the pan for 5 minutes. Place an upside down plate on the pan and flip it to turn out frittata. Slice, serve with salad.
Always buy freerange eggs. They have much more flavour as well as coming from happier hens Shakshuka A Tunisian dish of eggs poached in spicy sauce SERVES 2 Prep time: 15 minutes Cooking time: 15 minutes 2 tbsp olive oil 1 clove of garlic, sliced 1 red pepper, sliced 1 onion, sliced 2 tsp harissa paste 200g carton passata 4 large British Lion eggs 75g feta cheese, crumbled 1 tbsp parsley, chopped For the dressing 1/2 tbsp finely chopped preserved lemon 1 clove of garlic, crushed 1 tbsp olive oil 1 tbsp tahini Juice 1/2 lemon 1/2 tsp ras el hanout spice mix 1 Heat oven to 180C/160C fan/Gas 4. Heat oil in a large ovenproof frying pan, add garlic and cook until golden.
2 Add onion and pepper and cook for five minutes until soft. Stir in harissa paste and cook for a minute then add passata and bring to the boil. Season and reduce to a low heat.
3 Make four holes in the mixture with a wooden spoon and crack in the eggs, then cook until the whites start to turn white. Add the feta and then bake in the oven for five minutes, until the eggs are cooked but still runny.
4 Meanwhile, whisk all dressing ingredients together. Drizzle over the eggs and scatter with parsley. Serve with pitta bread.
British Lion Egg ambassador Jenny Falconer on how she has her eggs in the morning...
I do a lot of exercise and eggs are a great way of recovering afterwards. If I'm running I'll come straight home and have scrambled eggs on toast. My little girl Ella and I love avocado on sourdough toast with poached eggs on top. It's my idea of foodie heaven. My husband is a fitness fanatic and loves egg white omelettes. They're fantastic as you get plenty of protein without the fats, though personally I prefer to keep the yolk in! My best egg breakfast is an omelette with peppers, chilli and cheese. It's super quick to make and really filling.
Breakfast tacos This tasty Mexican brunch packs a powerful punch...
SERVES: 4 Prep time: 15 minutes Cooking time: 15 minutes 50g butter, plus a knob for the mushrooms 6 large eggs 2 tbsp of milk 100g small mushrooms, cleaned 8 shop bought tacos 6 tbsp soured cream 1 avocado, peeled, stoned and diced 4 tbsp crispy fried shallots or onions For the green sauce 2 cloves of garlic, sliced 4 tbsp coriander, chopped 4 tbsp lime juice | For the eggs, heat a saucepan on a low heat and add the butter. In a bowl, beat eggs and milk. Add this to the butter and cook gently, stirring until just cooked but still loose. Season and take off the heat. | In a frying pan, cook the mushrooms in a knob of butter over a high heat and season. Pound the garlic and the coriander into a paste in a pestle and mortar, then add the lime juice and mix well. | Heat the tacos in the microwave, then load them up with a little egg, some mushrooms and avocado and top with soured cream, green sauce and crispy shallots.
Mackerel with broccoli and special scrambled eggs This combination of mackerel and eggs makes for a rich and decadent brunch...
SERVES 2 Prep time: 10 minutes Cooking time: 20 minutes 2 mackerel fillets 4 tbsp white wine 3 large British Lion eggs 11/2 tbsp double cream 150g butter, cubed, at room temperature Juice of half a lemon 1 tbsp sunflower oil 1 garlic clove, sliced 1 sprig of thyme 150g green beans, trimmed 200g purple sprouting broccoli 1 Pat the mackerel dry with kitchen paper. Grill it, skin side up, for 4-5 minutes under a hot grill. Season it with a little salt and leave to one side.
2 In a saucepan, add the white wine and reduce. Take the pan off the heat, add the beaten eggs and cream and then set to a low heat and gently stir. Add one cube of butter at a time and emulsify slowly. Once all the butter is combined, add the lemon juice and salt to taste. It should be a slightly lumpy, but still a loose, buttery sauce.
3 Fry the garlic in a frying pan with a little oil and add the thyme, green beans and broccoli and cook until soft. Season with salt.
4 Place the vegetables on a plate, top with the mackerel, then pour over the eggs, scatter with thyme and lemon wedges and serve.
Juice 1 Bad Egg diner head chef Neil Rankin says: 'This never fails to impress. The slower you cook it, the better' RECIPES FROM NEIL RANKIN, HEAD CHEF OF BAD EGG, LONDON, COURTESY OF BRITISH LION EGGS EGGRECIPES.CO.UK. FOR MORE ON BRITISH LION EGGS, VISIT EGGINFO.CO.UK