How eggciting!

It’s one of the most versatile foods available with so many methods and flavour combinations to try – so get cracking!

Chicken Salad Bowl with Avocado and Chickpeas Feel free to use your favourite grain and salad vegetables.

SERVES: 4 TIME: 40 MINUTES 4 chicken breasts 4 eggs 100g farro (or quinoa, barley or brown rice) ½ cucumber, deseeded and thinly sliced 2 avocados, peeled and sliced 2 roasted red peppers, sliced 2 heads baby gem lettuce, roughly torn 1 small red onion, very finely sliced 4 tsp toasted sesame seeds

MARINADE: 2 tbsp rapeseed or olive oil 1 tsp ground cumin ½ tsp cayenne pepper 400g tin of chickpeas, drained, rinsed and patted dry

DRESSING: Handful of parsley leaves, finely chopped Handful of mint leaves, finely chopped 3 tbsp olive oil 3 tbsp fresh lemon juice 1 teaspoon honey Salt and freshly ground black pepper

● To make the marinade: In a medium sized bowl mix together the oil, cumin and cayenne pepper. Place the chickpeas in another bowl, then stir through half the spice mixture. Add the chicken breasts into the bowl with the remaining spice mixture and mix to combine. ● Cook the farro as per packet instructions. ●To cook the chickpeas: Heat a large frying pan over a medium heat and add in the chickpeas. Cook, shaking occasionally, until golden brown and crisp, this will take 6-8 minutes. Transfer to paper towels and season with a little salt. ● To cook the chicken: Add a little oil to the pan and cook the chicken breasts for 4-5 minutes on each side or until cooked through. ●To cook the eggs: Place the eggs in a saucepan of cold water and bring to the boil. Reduce the heat to simmer. Cook for 5 minutes. Remove from the heat and run under cold water to stop the cooking process. The yolks will be soft at this stage. If you prefer your eggs more cooked, allow to cook for 7 minutes. ● To make the dressing: Combine all the dressing ingredients. Mix until smooth. Taste and season. You can adjust the amount of olive oil if you want a more liquid dressing. ●To assemble the bowls: Toss the farro with half the dressing in a large bowl then divide it between four serving bowls. Slice the cooked chicken then arrange it on top of the grain in the serving bowls along with the cucumber, avocados, red peppers and lettuce. Half the eggs and add them to the bowls along with chickpeas, red onion, and sesame seeds. Drizzle the remaining dressing over the assembled salads and serve immediately.

Caesar Salad with Soft Boiled Eggs and Bacon Who doesn’t love a good Caesar salad? One taste of this and you’ll be wondering why you never had eggs in it before now! A great twist on a classic.

SERVES 4 TIME: 15 MINUTES

1 tbsp olive oil 3 slices of white or brown bread, cut into cubes 4 smoked rashers, diced 4 eggs for boiling 2 baby gem lettuce, leaves washed and dried Mature cheddar cheese for grating

DRESSING 1 whole egg 2 anchovies, finely chopped 1 tsp Dijon-style mustard Juice of ½ a lime 1 clove of garlic, crushed 100ml olive oil Salt and freshly ground black pepper

● Heat the oil in a frying pan. Add the cubes of bread and fry until golden, set aside. In the same pan add the rashers and cook until crispy, set aside. ● To cook the eggs: Put the eggs in a saucepan and cover with cold water. Bring to the boil and cook for 3-6 minutes depending on how you want your eggs cooked – soft boiled or hard boiled. Remove from the saucepan and put into a bowl of cold water, then when cold enough to handle, peel and set aside. ● For the dressing: Place the egg, chopped anchovies, mustard, lime juice and garlic in a food processor. Whiz to combine. You can do this by hand if you prefer. Slowly add the oil a few drops at a time, while continuing to whiz until the mixture thickens, taste and season. The dressing should have the consistency of unwhipped cream. If it is too thick, add a teaspoon of warm water. ● Roughly tear the lettuce and place in a large mixing bowl. Add 4-5 tablespoons of the dressing and toss well to coat. Add the croutons and bacon and toss again. Cut the boiled eggs into quarters. Divide the salad into four serving bowls and top with boiled egg quarters. Grate on some cheese and serve immediately. You will need only half this dressing, the rest can keep in the fridge for 1-2 days.

Eggs Baked with Tomatoes and Red Peppers This combination of flavours works really well but feel free to vary this dish by using whatever spices, herbs and cheese you have to hand. TIME: 45 MINUTES SERVES: 4

4 large eggs 2 tbsp rapeseed or olive oil 1 large onion, peeled and thinly sliced 2 large red peppers, seeded and thinly sliced 3 garlic cloves, peeled and crushed 1 tsp ground cumin 1 tsp smoked paprika 400g tin chopped tomatoes A pinch of sugar Salt and freshly ground black pepper 120g goats’ cheese 1 handful of chopped coriander

● Heat oven to gas mark 4, 180°C (350°F). Heat the oil in a large frying pan over medium heat. Add the onion and red peppers and cook gently until very soft. This will take about 20 minutes. Add the garlic, cumin and smoked paprika and cook for another minute or two. ● Stir in the tomatoes and a pinch of sugar. Season with salt and black pepper and simmer until the sauce has thickened, about 10 minutes. ● Transfer to an ovenproof dish. Make four wells with the back of a spoon, large enough to hold an egg. Break the eggs into the wells and crumble over the goats’ cheese. Place the dish in the oven and bake until the eggs are just set, 10 to 15 minutes. ● Sprinkle with coriander and serve with crusty bread and a green salad.

Goats’ Cheese, Bacon and Egg Salad with Walnuts This salad is an easy and nutritious option for lunch or dinner.

SERVES 4 TIME: 15 MINUTES

8 streaky rashers 4 eggs 100g mixed leaves 75g mangetout, thinly sliced lengthways 4 radishes, cut into matchsticks 100g creamy goats’ cheese 50g walnuts, lighted toasted in a dry pan Salt and freshly milled black pepper

LEMON VINAIGRETTE 2 tbsp olive oil 1 garlic clove, peeled and chopped 1 tbsp lemon juice ¼ tsp Dijon style mustard Salt and freshly ground black pepper

● To cook the bacon: Place the rashers under a hot grill and cook until crispy. When they are cool enough to handle, chop them roughly. ● To cook the eggs: Place the eggs in a saucepan of cold water and bring to the boil. Reduce the heat to simmer. Cook for 7 minutes. The yolks will be cooked through, if you like them a bit runny reduce the time to 5 minutes. Remove from the heat and run under cold water to stop the cooking process. ● To make the dressing: Combine all the dressing ingredients in a small bowl and mix well. Taste and season. ●To serve: Place the mixed leaves, mangetout and radishes in a large bowl. Spoon over some of the dressing and mix gently. Divide between four plates and top with the bacon, eggs, goats’ cheese and roughly chopped walnuts. Drizzle over some more dressing. Serve with crusty sourdough bread.

Prawn Omelette with Peas You could serve this omelette at any time of the day – brunch, lunch or dinner. A delicious meal in minutes.

TIME: 10 MINUTES MAKES TWO OMELETTES

140g Irish prawns (approximately 12) A little olive oil Knob of butter A little salt and freshly ground black pepper 6 large eggs 1 tbsp cold water 2 tbsp chives, chopped 50g peas, defrosted

● Heat a non-stick frying pan, with a base about 20cm in diameter. Add a little oil and a little butter. Once the butter is foaming, add in the prawns. Season and then sauté gently for 2-3 minutes. Remove to a plate and keep warm. ● Break the eggs into a bowl and add the water, chives and a little salt and black pepper and lightly beat. Add a little more oil and then a little butter to the pan, swirling it around so that the base and sides get coated. ●While the butter is still foaming, pour in half the egg mixture, tilting the pan from side to side. Stir gently with a fork or wooden spatula, drawing the mixture from the sides to the centre as it sets. When the eggs have almost set, scatter over half the pea and prawns. Cook for another minute or two then tilt the pan away from you slightly and use a palette knife to fold over the omelette. Slide on to a warmed plate. Repeat to make the second omelette. Serve at once with the rocket salad and some crusty bread.

Poached Eggs, Bacon and Avocados on Toast

Crispy bacon, runny eggs and smooth avocado on toasted bread – the perfect breakfast, lunch or brunch

SERVES: 4 TIME: 20 MINUTES

8 smoked streaky rashers 4 eggs Dash of white wine vinegar 2 avocados, peeled and chopped Juice of ½ a lime ¼ tsp chilli flakes 1 tbsp coriander leaves, chopped Salt and freshly ground black pepper 4 slices sourdough bread, lightly toasted 1 tbsp olive oil

● Place the rashers under a hot grill and cook until crispy. ● Mash the avocados with the lime juice, chilli flakes, coriander leaves and season with salt and pepper. ● To poach the eggs: Bring a large pan of water to a simmer. Season the water with salt and a dash of vinegar. Give the water a stir to cause it to swirl. Break the eggs, one at a time, into a ramekin or small bowl, then slide gently into the water. Cover the pan and continue to simmer for 2-3 minutes or until the eggs are cooked to your liking. ● Toast the bread, drizzle over the olive oil then top with the avocado mixture. Place the rashers on top and finally a poached egg. Season the egg with a little salt, black pepper and a sprinkle of chilli flakes. Serve with a green salad.