Join in World Egg Day – It’ll be Great Crack

‘Crack On’ with Bord Bia for World Egg Day with delicious egg recipes! 

Celebrate the real kitchen superheroes this World Egg Day, 10th October!

World Egg Day takes place on Friday 10th October –  an annual celebration of the egg – a versatile and nutritious part of a healthy lifestyle. Organised in partnership with the Irish Egg Association to celebrate the kitchen superheroes, Bord Bia is encouraging consumers to ‘crack on’ with eggs, with these delicious recipes. Whether it’s making a quick family favourite or trying a tasty new recipe, people can support their local farmers by always looking out for the Bord Bia Quality Mark on their cartons.

Kitchen superheroes 

Known for their versatility in the kitchen, eggs are also popular for their many nutritional benefits. By incorporating just two eggs into meals, the daily protein requirement for the average adult is provided. Eggs are also high in vitamin D, rich in vitamin b12 and rich in minerals like iron, selenium and iodine.

Egg Recipe Inspiration

To celebrate World Egg Day this year, here are four delicious recipes to try:

BAKED EGGS WITH FETA AND HARISSA TOMATO SAUCE 

INGREDIENTS

• 4 medium Bord Bia Quality Mark eggs
• 2 tablesp. rapeseed or olive oil
• 1 red onion, cut in half and thinly sliced
• 2 garlic cloves, peeled and chopped
• 1 teasp. turmeric
• 1 teasp. ground coriander
• 1 teasp. ground cumin
• ½ teasp. ground cinnamon
• 1 tablesp. harissa paste
• 500g tomatoes, roughly chopped
• Salt and freshly ground black pepper
• A handful of coriander leaves, roughly chopped
• 100g feta cheese

To serve:

• Extra coriander leaves for garnish
• Cooked Potato Wedges and salad

METHOD

To cook:

1. Heat a little oil in a medium oven proof frying pan, add the onion and garlic and cook over a medium heat for about 3-4 minutes until they begin to soften. Add the turmeric, ground coriander, cumin and cinnamon and stir well before adding the harissa paste. Then add the tomatoes, season with a little salt and pepper and give everything a good stir. Cover the pan and allow the sauce to cook for 5-6 minutes, stirring occasionally to prevent sticking.
2. Preheat the oven to Gas Mark 4, 180°C (350°F).
3. Mix the coriander through the sauce. Then add chunks of feta. Make 4 dips in the surface with the back of a spoon and crack the eggs into the dips. Season the eggs with a little salt and black pepper. Bake for 8-10 minutes until the whites of the eggs are firm and the yolks are still runny.
4. To serve: Remove from the oven, sprinkle over the coriander leaves and serve with potato wedges and salad.

POTATO AND CHEESE FRITTERS WITH ORGANIC SMOKED SALMON AND POACHED EGGS 

INGREDIENTS

• 250g potatoes
• Salt and freshly ground black pepper
• ½ small onion
• 1 tablesp. parsley, chopped
• 35g feta cheese, crumbled
• 1½ tablesp. plain flour
• 5 medium Bord Bia Quality Mark eggs
• 1 tablesp. oil
• 2 teasp. white wine or tarragon vinegar
• 100g organic smoked salmon
• 1 tablesp. chives, chopped
• ½ lemon, cut into wedges
• Green salad

METHOD

1. To prepare the fritters: Peel and grate the potatoes and onion into a colander, stir in a little salt and leave to drain for 10 minutes. Squeeze out any moisture with your hands. Place the potato and onion mixture in a large bowl along with the parsley, feta cheese, flour and 1 egg. Season well with salt and freshly ground black pepper and mix well to combine.
2. To cook the fritters: Heat a tablespoon of oil in a large non-stick frying pan over a medium heat. Add the fritter mixture to the pan and squash lightly to make 7cm rounds – use about two tablespoons of mixture for each fritter. Cook 2-3 fritters at a time, depending on the size of your pan – this mixture should make 4 fritters. Cook for 4-5 minutes on each side until golden brown and crispy. Transfer the fritters to a plate and keep warm in a low oven while you cook the rest of the fritters.
3. To poach the eggs: Bring a large pan of water to the boil. Add the vinegar and keep at a very gentle simmer. Depending on the side of your saucepan you can cook 2-3 eggs at a time. Break the eggs into the water and simmer for 3-4 minutes until just cooked but still soft on the inside.
4. Remove with a slotted spoon and drain well on kitchen paper.  Keep warm while you cook the rest of the eggs.
5. To serve: Allow two fritters per person, top with smoked salmon and two poached eggs. Sprinkle over the chives. Serve with a green salad.

POTATO, RED PEPPER, CUMIN AND MUSTARD SEED FRITTATA 

INGREDIENTS

• 8 medium Bord Bia Quality Mark eggs
• 4 tablesp. rapeseed or olive oil
• 600g potatoes, peeled and diced into 2cm cube
• 1 large onion, peeled and finely chopped
• 2 red peppers, deseeded and diced into 2cm cubes
• 2 teasp. mustard seeds
• 2 teasp. cumin seeds
• 1 teasp. red chilli flakes
• Salt and freshly ground black pepper
• 2 tablesp. fresh coriander, chopped
• ½ teasp. garam masala

Salad:

• 2 scallions, sliced
• 400g cherry tomatoes, quartered
• 1 tablespoon fresh coriander leaves, roughly chopped
• 1 teasp. red chilli flakes
• 1 garlic clove, peeled and crushed
• 2 tablesp. olive oil
• Juice ½ lime
• ½ teasp. garam masala
• Salt and freshly ground black pepper
• 1 teasp. nigella seeds, optional

METHOD

1. To prepare the frittata: Heat the oil in a 25cm heavy based, non-stick frying pan. Add the potatoes, onion and peppers. Then stir through the mustard seeds, cumin and chilli flakes and season with salt and freshly ground black pepper. Cover and cook over a low heat for 10 to 15 minutes until the potatoes are soft but not brown. Stir occasionally to prevent anything from sticking.   Meanwhile whisk the eggs in a large bowl.  When the potato mixture is cooked, using a slotted spoon, add it to the eggs along with the coriander and garam masala. Mix well and add a little more seasoning. Preheat the grill to medium.
2. To cook the frittata: You can use the same frying pan to cook the frittata.  Heat it over a medium heat. If there is a little oil left from cooking the potato mixture you can use that, otherwise add a little more oil. Pour the egg mixture into the pan. Move the pan around to let the egg mixture run in under the potatoes and get to the bottom of the pan. Cook for about 10 minutes until nearly set. Place under the preheated grill and cook for about another 10 minutes until the top is set and golden.
3. To make the salad:  Meanwhile make salad. Combine the scallions, tomatoes, coriander, chilli, garlic, oil, lime juice, garam masala and season with salt and freshly ground black pepper.  Mix well then and over nigella seeds, if using.
4. To serve: Cut the frittata into four wedges and serve along with the Tomato and Coriander Salad and some crusty bread.

CURRY WITH POTATOES, SPINACH AND EGGS 

INGREDIENTS

• 400g baby potatoes, cut into 3cm pieces
• 4 large Bord Bia Quality Mark eggs
• 1 tablesp. vegetable oil
• 1 large onion, chopped
• 1½ tablesp. curry powder
• 3 garlic cloves, grated
• 3cm piece of fresh ginger, grated
• 1 red chilli, finely sliced
• 400ml tin of coconut milk
• 250ml tomato pasatta
• Salt and freshly ground black pepper
• Juice of 2 limes
• 100g baby spinach

To Serve:

• Basmati rice
• 1 scallion, finely sliced
• Small handful coriander, chopped

METHOD

1. To cook the potatoes: Put the potatoes in a large sauce pan filled with water, bring to the boil and simmer for 5 minutes. Drain the potatoes and set aside while you make the curry sauce.
2. To boil the eggs: Place the eggs in a small pan of water and boil for 5 minutes, then drain and plunge into a bowl of iced water. To make the eggs easier to peel, set them aside for 10 minutes.
3. To make the curry sauce: Heat the oil in a large sauce pan over a high heat. Add the onion and cook for a couple of minutes. Then add the garlic and ginger and cook for another minute. Stir through the curry powder and sliced chilli and fry for about 3 minutes until fragrant.
4. Reduce the heat and add the coconut milk, passata, a little salt and black pepper. Stir to combine and bring to a simmer. Cover with a lid and simmer gently for 30 minutes, stirring occasionally. Stir in the lime juice, taste and season.
5. Gently stir the potatoes and spinach into the curry sauce. Cook for a couple of minutes to cook the spinach and heat the potatoes. Add the peeled eggs and stir gently to heat through.
6. To serve: Ladle the curry into bowls and serve with basmati rice. Sprinkle over the sliced scallion and some coriander. Either leave the eggs whole or cut in half as you serve them.

When shopping for eggs, always look for the Bord Bia Quality Mark as they are produced to the highest Bord Bia quality standards, independently verified at every stage. For more information and recipe inspiration, visit www.bordbia.ie/eggs-crack-on/.