Believe it or not, today is the start of British Egg Week. That’s right, the humble egg now has its own week, and who could deny it that? It’s an absolute staple no matter what meal you’re looking at; breakfast, lunch, dinner, if you’re stuck for an idea the egg will always come to the rescue. But forget about a simple boiled or fried egg! In celebration of Egg Week, we’ve had a look and found some fantastic eggy recipes for you to try out!
Where else to start but with the classic brunch, Eggs Benedict? You just can’t beat it when it comes to a special occasion! The following recipe should be enough for two people and will take around fifteen minutes, though you can save time by using pre-made hollandaise sauce if you’re pushed for time.
For the sauce:
- 3 tbsp of white wine vinegar
- 75 oz of melted butter
- 2 large egg yolks
For the dish:
- 2 large eggs
- 2 slices of ham
- 2 breakfast muffins
- Start by making the sauce. Simmer the vinegar over a medium heat until it has reduced by half. Then, place it in a heatproof bowl along with the egg yolks over a pan of simmering water. Whisk these two together until the mixture starts to thicken up, then whilst whisking, gradually add in the melted butter. Once that is done set the sauce aside.
- Half and toast your muffins.
- Fill up a deep pan with water and bring to the boil. Stir the water briskly so that it is swirling around the pan and add in the eggs, the movement of the water should keep them held together nicely.
- Place your ham on top of the muffins along with some of the sauce.
- Remove the eggs with a slotted spoon after they’ve been poaching for three minutes and place on the ham. Top with the remaining sauce and serve.
Next is the classic picnic treat, although it will be just at home tucked away in a lunch box for an indulgent snack. The recipe shouldn’t take any more than 45 minutes to make and will leave you with 4 beautiful scotch eggs to work your way through.
- 5 eggs
- 400g of sausage meat
- 75g of breadcrumbs
- a handful of flour
- 2 litres of vegetable oil
- salt and pepper
- 1 tbspn of English mustard
- Place four of the eggs into a pan of water, bring to the boil and cook for three and a half minutes. Once they are cooked immediately move them to a bowl of cold water and peel.
- Season the sausage meat, add in the mustard and split the mixture into four equal sized balls.
- Prepare three separate bowls, one with the breadcrumbs, one with the flour and one with the remaining egg cracked into it and beaten.
- Take one of the cooked and peeled eggs and a ball of sausage meat. Dust the egg with a bit of flour, flatten the meat into a pattie and wrap it around the egg. Repeat this for all four of the eggs.
- Dust the ball with flour, dip into the beaten egg and roll in the breadcrumbs.
- Heat all of the the oil in a deep pan. You can check the temperature by dropping in a breadcrumb and seeing if it starts to fry. Once it is hot enough, place each of the scotch eggs in and then cook for four minutes, giving them a turn every now and then.
- Using a slotted spoon remove the eggs and pat them down with some kitchen roll to remove any excess oil.
Bacon and Leek Quiche
Finally we’ve got one of my personal favourites, a good old bacon and leek quiche. You can serve it up either fresh out of the oven, or leave it to cool down for a lunchtime treat. This recipe uses a pre-made pastry case to save time, although if you’d rather make your own you can find a great recipe here, just don’t forget you’ll need to blind bake the case before you add in the mixture.
- 150g of bacon lardons
- 3 large leeks
- 1 clove of garlic
- 3 large eggs
- 200ml of double cream
- 50g of cheddar cheese
- 1 pre-made pastry case
- Fry the bacon lardons in oil for 5-7 minutes until they have started to brown.
- Peel and wash the leeks then finely slice them, also peel the garlic clove and finely chop it. Add the leeks and garlic to the pan with the lardons and turn the heat down. Gently fry the mixture until the leeks being to caramelise, this should take around 10-15 minutes.
- Once the leeks are done, spoon the mixture out into the pastry case and spread evenly.
- Mix the eggs and cream together with some seasoning, then pour over the bacon and leek mixture. Top with the grated cheese and place in an oven at 160°c for 25 to 30 minutes until.
- Cut into slices and serve.
So there you go, some of our favourite egg recipes to get you through British Egg Week. If you have any suggestions for other recipes be sure to let us know, either by tweeting us or telling us on Facebook!