Cook with Jamie

The Irish Mail on Sunday - TV Week - - FOOD & DRINK -

H i guys! This week I’m giv­ing you a bunch of lovely recipes us­ing that bril­liant all-rounder in­gre­di­ent — eggs! First and fore­most, let me clear some­thing up. There was an old wives’ tale rat­tling around a few years ago that you should only eat a cer­tain num­ber of eggs a week — and it wasn’t many. But now that’s been dis­proved. Ev­ery­thing should be en­joyed in mod­er­a­tion, but a cou­ple of eggs a day is no prob­lem at all as part of a bal­anced and var­ied diet.

Also — and most im­por­tantly — eggs are one of the best-value forms of pro­tein and con­tain a whole su­per- cock­tail of amaz­ing mi­cronu­tri­ents and stuff that, frankly, is very good for you. From hum­ble breakfasts, in­dul­gent brunches and quick lunches, to us­ing them in all man­ner of beau­ti­ful desserts, eggs are great in so many dif­fer­ent ways — give the recipes on th­ese pages a go and you’ll see how ver­sa­tile and tasty th­ese lit­tle guys are.

For a kick-ass speedy meal, frittatas are just the ticket — the frit­tata is ba­si­cally a posh omelette that you can eat hot or cold, what­ever the time of day. I’ve used Stil­ton and charred broc­coli here for added tang and crunch and served it with a fresh, lemony pars­ley salad for a real taste of spring.

Egg sal­ads might sound pretty old school but trust me, when prop­erly done, they’re out of this world. I’ve shown you how to make your own salad cream so don’t bother with the shop-bought stuff; this is so much bet­ter. And last up, check out my twist on heart-warm­ing Tus­can-style pie — wrapped in crunchy filo and filled with cheesy pota­toes and ar­ti­choke, this is heav­enly.

Eggs don’t get much bet­ter than this. En­joy!

When it comes to an­i­mal wel­fare, it’s im­por­tant you buy the best eggs you can af­ford. I tend to al­ways go for freerange or or­ganic so trade up if you can.

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