Have a Crackin’ Time on World Egg Day on Friday, October 11th
‘Crack on’ in the kitchen with healthy egg recipes
Get ready for World Egg Day on Friday, October 11th with these recipes from Bord Bia
@BordBia | #WorldEggDay
World Egg Day returns on Friday, October 11th, and Bord Bia has a host of delicious, nutritious and quick egg recipes to inspire meals throughout the day! The annual day of celebration serves to remind consumers that eggs are a kitchen ingredient staple and the starting point for a variety of easy, protein-rich meals. Always look for the Bord Bia Quality Mark on Eggs so you can trust that they have been produced to the highest Bord Bia quality standards, independently verified at every stage.
Packing a (nutritional) punch
An average egg contains about 70kcal and 6g of protein making it the perfect healthy option. Eggs are also high in Vitamin D, Vitamin B12, Selenium and Iodine which contribute to overall health and wellbeing.
To celebrate World Egg Day this year, Bord Bia has teamed up with Olympic track and field finalist and Irish record holder Sophie Becker and Olympic bronze medallist rower Philip Doyle, to encourage Irish consumers to ‘Crack On’ in the kitchen with Bord Bia Quality Assured eggs. Sophie and Philip regularly eat eggs to fuel their sports performance, and as part of this campaign, they will showcase just how versatile and nutritious eggs can be for breakfast, lunch or dinner.
For World Egg Day on Friday 11th October, here’s a few of the Bord Bia recipes to try:
Mushroom, Leek and Egg Tart
The flavours of the mushrooms and leeks combine beautifully with the runny egg yolk. Perfect for lunch or dinner.
Serves: 4
Time: 45 minutes
Ingredients
- 5 Bord Bia Quality Mark eggs
- 1 x 375g puff pastry sheet
- 1 tbsp rapeseed or olive oil
- 25g butter
- 1 large leek
- 4 large flat mushrooms, peeled and sliced
- 1 tsp thyme leaves, chopped
- Salt and freshly ground black pepper
- 60g crème fraîche or mascarpone
- 1 tbsp Dijon mustard
- Zest of ½ lemon
- 60g mature cheddar cheese, grated
- Chopped chives, for garnish
Instructions
- Heat the oven to 190ᵒC (375ᵒF).
- Beat one egg in a small bowl for the egg wash.
- To prepare the pastry: Lay the puff pastry out a large baking sheet. Cut a 2 cm strip from the perimeter of the puff pastry from each of the four sides. Brush the remaining puff pastry with the egg wash then prick all over with a fork to prevent puffing. Place the pastry strips along the edge of all four sides to form a border that is raised, gently pressing to seal. Trim the excess and brush the border with the remaining egg wash. Chill in the fridge for 5 minutes.
- Transfer the baking sheet to the oven and bake until the pastry is puffed and golden. This will take approximately 10 minutes.
- While the pastry is baking, heat half the oil and butter in a frying pan until gently foaming. Cut the leek in half lengthways then thinly slice and add to the frying pan. Cook over a medium high heat, stirring and shaking the pan occasionally, until the leeks soften and turn pale golden at the edges. Transfer to a bowl.
- To cook the vegetables: Add the remaining oil and butter to the frying pan. Then add the mushrooms and cook for 4-5 minutes until they soften. Add back in the leeks and the thyme and season.
- To assemble and cook: Mix the crème fraîche, mustard and lemon zest in a small bowl and season with salt and pepper. Working within the border, spread this mixture over the pastry.
- Spoon the leek and mushroom mixture over the surface of the pastry. Make 4 dips for the eggs then crack the eggs into them. Sprinkle over the cheese. Bake until the egg whites are firm and the yolks are still runny. This will take about 15-17 minutes.
- To serve: Sprinkle over some chives. Cut the tart into quarters and serve immediately with a green salad.
Nutritional Analysis per serving:
- Energy: 664kcal
- Protein: 21g
- Fat: 50g (23g saturated)
- Iron: 4.6mg
- Carbohydrates: 35g
Eggs Baked with Potatoes, Spinach and Bacon
This is a stress-free, rustic dish with a delicious combination of flavours
Serves 4
Time: 45 minutes
Ingredients
- 800g potatoes, peeled and thinly sliced
- 150ml vegetable stock, hot
- Knob of butter
- A little oil
- 125g bacon lardons
- 200g spinach
- 200g cherry tomatoes, halved
- 125g mozzarella ball, torn
- 4 Bord Bia Quality Mark eggs
- 50g cheddar cheese, grated
- Salt and freshly ground black pepper
Instructions
- Preheat the oven to Gas Mark 4, 180°C (350°F).
- To cook: Place the potatoes in a 30cm x 20cm buttered baking dish. Pour over the hot stock then dot with the butter. Season and bake for 20 minutes until almost tender.
- Meanwhile, heat a little oil in a frying pan. Add the bacon lardons and cook until just crispy. Remove from the pan and set aside. Add the spinach into the same pan and allow to wilt. This will take about 2 minutes.
- When the potatoes are ready remove them from the oven. Dot the cherry tomatoes on top of the potatoes and then add the spinach, bacon lardons and mozzarella. Make four indents with the back of a spoon, large enough to hold an egg. Break the eggs into each of the indents. Season the eggs then sprinkle over the grated cheese, making sure to cover the yokes to prevent them from overcooking
- Place the dish in the oven and bake until the eggs are just set, 10 to 15 minutes.
- To serve: divide into four portions or bring the dish to the table and let everyone help themselves.
Bacon and Egg Muffins
Delicious with chutney or wholegrain mustard and a salad for lunch. If you don’t have large muffin tins the egg white might overflow when you break in the eggs. If this is the case you can just use the egg yolk and freeze the egg whites to use later.
Time: 45 minutes
Makes: 6 muffins
Ingredients
- 120g smoked bacon lardons
- 7 Bord Bia Quality Mark eggs
- 25g butter, melted, plus a little extra for the muffin tin
- A little rapeseed or olive oil
- 100g mature cheddar, grated
- 150g plain flour
- 1 tsp baking powder
- ¼ tsp bread soda
- 1 small bunch chives, finely chopped
- Salt and freshly ground black pepper
- 150ml whole milk
- 100ml natural yogurt
Instructions
- Heat the oven to Gas Mark 3, 170°C.
- Butter 6 holes of a large muffin tin. Chill in the fridge while you prepare the batter.
- To make the batter: Heat a little oil in a frying pan. Add the bacon lardons and cook gently for 5-10 minutes or until golden and crisp. Remove from the pan onto a plate to cool.
- Mix together the cheese, flour, baking powder, bread soda and chives in a large bowl, and season. Add the cooled bacon.
- Whisk together the melted butter, milk, yogurt and one egg in a bowl. Add this to the cheese and flour mixture and stir until well mixed.
- Divide half the batter between six of the muffin tin holes. With the back of a spoon press the batter into the bases and up the sides. Leave space in the centre to take an egg. Carefully crack an egg into each, then cover with the rest of the batter.
- To cook: Bake the muffins for 15-20 minutes or until golden brown.
- To serve: Cool for 5 minutes in the tin before carefully taking the muffins from the tin and serving.
Discover the nutrient-rich egg recipes that Sophie and Philip created by following @bordbia on Meta channels, or visit bordbia.ie/eggs-crack-on/
