Cracking Recipes test
Cracking recipes
Eggs are, hands down, the most versatile food on earth. You can make them scrambled, poached or fried and eat them for every meal of the day (come on, you know you love eating an omelette for dinner). Here are some fresh and inspiring ways to eat our gloriously tasty eggs.
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Chocolate Pudding
Time for a treat - Who doesn’t like chocolate pudding? Get those taste buds going with this quick and simple recipe!
Prep time: 10 mins
Cooking time: 25 mins
Ingredients
50g/2oz butter
75g/3oz caster sugar
4 large Bird Bros eggs, separated
300ml/1/2pt milk
50g/2oz self-raising flour
4tbsp cocoa
Method
1. Preheat the oven to 180C/Fan 160C/ Gas Mark 4. Lightly oil 6 x 175ml/6floz ovenproof dishes. In a large bowl, cream the butter and sugar together using an electric whisk until the mixture is pale and fluffy.
2. Add the egg yolks and beat again until smooth. Add the milk, flour and cocoa and blend again using the electric whisk until smooth and quite runny.
3. Wash the whisk heads, then in a clean bowl, whisk the egg whites until they form soft peaks. Gently fold into the chocolate mixture. Divide between the prepared dishes. Bake for 12 mins or until risen. Carefully transfer to serving plates and serve straight away.
4. Sprinkle with icing sugar.
5. Enjoy!
#eggs #birdbroseggs #britishlioneggs #chocoholic #treat #sweettreat #chocolatetreat #choctreat #indulge #chocolate #eggrecipes #eggrecipe
Scrambled Eggs with Smoked Salmon
Planning a well deserved lazy weekend morning? Why not spoil yourself with a special breakfast treat? Smoked Salmon and Scrambled Eggs – a simple treat for the late mornings getting out of bed!!!
Ingredients:
A small knob of butter
2 large Bird Bros eggs
2 tbsp milk, optional
50g smoked salmon
1 tbsp dill, roughly chopped
Buttered toast, to serve
1. Heat the butter in a small frying pan over a medium-low heat until sizzling. Whisk the eggs and milk (if using) together in a bowl and add to the pan.
2. Leave for 20 seconds, then gently start stirring the eggs with a wooden spoon. Continue to stir until the eggs are almost set (they will continue to cook once removed from the heat).
3. Tip out onto a plate. Top with smoked salmon and dill. Sprinkle over a little seasoning, then enjoy immediately with toast.
4. Enjoy
#eggs #birdbroseggs #BritishLioneggs #smokedsalmon #scrambledeggs #scrambled #lazymornings #lazydays #eggrecipes
Egg bruschetta
A little mid-week treat that is simple to prepare as a great starter or a quick and easy snack. From the Italian meaning ‘to toast’ and traditionally served with tomatoes mixed with other tasty ingredients.
1 large Bird Bros egg
2 thick slices ciabatta bread
5ml/1 tsp olive oil
1 large tomato, diced
15ml/1 tbsp snipped fresh basil
salt and freshly ground black pepper
1 sliced avocado, halved
15ml/1 tbsp virtually fat free vinaigrette style dressing
1. Place the egg in a small pan of cold water. Bring slowly to the boil, then cook for 6 mins. Drain, rinse in cold water, tap the shell all over and remove. Slice the egg.
2. Brush both sides of the bread with the oil and cook under a hot grill until golden and crisp on both sides. Mix the tomato and basil with plenty of seasoning.
3. Divide the tomato between the bread slices, top each with the avocado and eggs and drizzle a little dressing over each. Serve immediately.
4. Enjoy!
#eggs #birdbroseggs #britishlioneggs #italian #snack #starter #yourway #eggrecipes #eggrecipe
Baked banana custard pots
A delicious sweet treat today. A great chance to use up those overripe bananas and add in your own ingredients to get those taste buds going.
Serves: 6
Preparation time: 10mins
Cooking time: 25mins
Ingredients
500ml single cream
2 bananas
2 Bird Bros eggs
2 Bird Bros egg yolks
75g caster sugar
1 tsp vanilla
Pinch of chia seeds or cinnamon
Method
1. Heat the oven to 150C/130C fan/Gas 2. Pour the cream into a small saucepan and bring just to the boil.
2. Place 1½ bananas into a small food processor and blitz until smooth. Add the eggs, egg yolks, sugar and vanilla and pulse until well combined and smooth.
3. Once the cream reaches the boil, remove from the heat and gradually pour over the banana mixture, pulsing after each addition to combine.
4. Place 6 small oven proof dishes/ramekins approximately 375ml in size onto a baking tray and carefully pour in the mixture.
5. Thinly slice the remaining banana and place on top of the custard pots. Sprinkle over the chia seeds or cinnamon and bake in the oven for 20-25 minutes until set. Leave to cool slightly before eating or cool completely, chill in the fridge and serve cold.
7. Add other ingredients like nuts, oats and shavings of chocolate to create your own delicious dessert
6. Enjoy!!!
#egg #bakedbananacustard #overripebananas #birdbroseggs #BritishLioneggs #banana #eggrecipes #eggrecipe #yourway
Mediterranean Salad
As the sun continues to shine why not make up a cool alternative for lunch or dinner in the garden with a Mediterranean Salad. As always chop and change the ingredients to make it your way – but don’t forget those tasty Bird Bros Eggs!
Ingredients:
2 little gem lettuce, leaves separated
200g can tuna steak in oil or brine, drained & flaked
250g small tomatoes, quartered
1 red onion, sliced into 7mm rounds
6 medium Bird Bros eggs, hard–boiled and halved
Handful pitted black olives, halved
4 tbsp extra virgin olive oil
2 tbsp lemon juice
2 tsp Dijon mustard
1 small clove garlic, crushed
Optional ingredients
150g French beans, halved
1 red pepper, deseeded and quartered
1 courgette, sliced on the diagonal 4mm thick
1. Scatter lettuce leaves in shallow serving bowl and add tuna, tomatoes, eggs, red onions and olives.
2. In a small bowl whisk together oil, lemon juice, mustard, garlic and season well, add a pinch of sugar to taste if you like. Drizzle over the salad just before serving.
As a delicious, part cooked option:
Bring a pan of water to the boil, add beans and boil for 2 minutes, drain and rinse under cold running water until cooled. Heat a chargrill pan, cook peppers, courgettes and onions in batches for 2-3 minutes per side until char-lined and just tender. Cool. Then follows step 1 and 2 above
Enjoy!!!
#eggs #birdbroseggs #britishlioneggs #sunnydays #salad #Mediterranean #gardenlife #eggrecipes
Happy Bank Holiday!
It is another Bank Holiday weekend and it looks like it’s going to be a sunny one.
A quick 15-minute recipe for a delicious accompaniment to most foods. Perfect for that BBQ or garden picnic. Add your favourite herbs and spices (e.g. chili, garlic or mint) to give it your own unique twist.
How will you create yours?
Prep Time: 15 mins
Cook Time: 0 mins
1 large Bird Bros egg plus 1 yolk
1 tsp English mustard powder
1 tsp sea salt
1 tbsp white wine vinegar or lemon juice
250ml sunflower oil or a blend of sunflower and olive oil
1. Place the Bird Bros egg and yolk in a food processor (or use a hand blender), add in the mustard, vinegar, salt and 5 tbsp oil and combine.
2. Add the remaining oil, a teaspoon at a time, while the food processor is still running, waiting until the mixture becomes smooth after each addition. Keep adding the oil until it has all been added and the mixture is thick and smooth.
3. Season to taste. If the mayo is too thick, add 1 tablespoon of cold water or lemon juice and blend again.
4. Blend in your favourite herb or spice to your own taste
5. Store in the fridge and use within 2 days
6. Enjoy!
#eggs #birdbroseggs #britishlioneggs #yourway #picnic #BBQ #dips #accompaniment #mayo #eggrecipes #eggrecipe
Raspberry Cheesecake
This delicious recipe for Raspberry Cheesecake, courtesy of our friends over at egginfo.co.uk will hit the mark. Perfect for that alfresco dining now the weather is getting warmer. Swap out the raspberries for your own favourite ingredients.
Ingredients:
For the base:
50g (1 3/4oz) amaretti biscuits, crushed
100g (3 1/2 oz) digestive biscuits, crushed
75g (2 3/4 oz) butter, melted
For the filling:
175g (6oz) raspberries, thawed if frozen 2 tablespoons icing sugar
2 x 200g carton full-fat soft cheese
200g tub creme fraiche
2 large Bird Bros Eggs
zest and juice of 1 small lemon
75g (2 3/4oz) caster sugar
1 tablespoon cornflour
icing sugar, to dust
1. Preheat the oven to Gas Mark 6/200C/400F.
2. Grease the base and sides of a 20cm (8-inch) spring-base cake tin and line with baking parchment.
3. To make the base, mix the biscuits with the butter and spread over the base of the tin. Chill.
4. To make the filling, blend the raspberries in a food processor with the icing sugar and set aside.
5. Rinse out the food processor. Put the remaining ingredients in the food processor and blend until smooth. Pour the mixture over the base, and then spoon over the raspberry purée. Use a skewer to swirl through the mixture to create a marbled effect. Bake for 20 minutes and then reduce the temperature to Gas Mark 4/180C/350F and bake for a further 40 minutes. Cover the top loosely with foil if it begins to brown too much
6. Leave to cool in the tin. Remove the sides from the tin and peel off the lining paper. Place the cheesecake on a serving plate. Serve chilled and dusted with icing sugar and garnish with whole raspberries.
7. Enjoy!!!!
#eggs #birdbroseggs #BritishLioneggs #picnic #bbq #alfresco #eggrecipes #treats #tasty #Cheesecakeheaven #cheesecake
A Coronation Treat
Did you know that Coronation Chicken was created by Le Cordon Bleu London, to be served at the Coronation lunch for Queen Elizabeth II in 1953?
It only seems fitting that to celebrate the crowning of King Charles III this weekend, we celebrate with a slight twist of that delicious meal, Coronation Egg Sandwiches.
Even if the weather may not be as we hope, this can be enjoyed anywhere (even in the rain).
We hope you have a great Bank Holiday weekend celebrating - from us all at Team Bird Bros Eggs.
Ingredients:
2 large Bird Bros eggs
2 rashers of streaky smoked bacon
1 tbsp mayonnaise
1 1/2 tsp medium curry powder
2 slices wholegrain sandwich bread
Small handful of coriander, leaves picked
Method:
1. Bring a small saucepan of water to the boil and add the eggs. Bring back to a simmer, then simmer for 8 minutes. Remove the eggs and drain under cold running water to cool.
2. Meanwhile, heat a small frying pan over medium heat. Fry the bacon for around 5 minutes per side, or until crisp. Remove from the pan and roughly chop.
3. Place the eggs in a bowl and mash with the mayonnaise and curry powder.
4. Generously spread the curry egg mixture onto the bottom half of 1 sandwich slice, then top with the chopped bacon, followed by the coriander.
5. Sandwich together with the top half.
6. Enjoy!!
#coronation #celebration #greatbritisheggs #eggs #birdbroseggs #BritishLioneggs #yourway #bankholidaytreat #picnic #bbq #sunshineorrain #eggrecipes
Recipe courtesy of our friends at egginfo.co.uk
Quiche – Your Way
It’s another bank holiday its looking like it might be getting warmer - although maybe a bit wet. If you do get outdoors for that garden BBQ or picnic what about a tasty home-made quiche, made with your own favourite ingredients. What fillings will you use?
Prep Time: 15 mins
Cook Time: 50 mins
Serves: 4
For the pastry:
200g plain flour
100g butter, cubed
Pinch of salt
For the filling:
200ml double cream
200ml whole milk
3 large Bird Bros Eggs
25g freshly grated parmesan cheese
1 tbsp. olive oil
Salt and freshly ground black pepper
Your favourite Ingredients:
Add in up to half a cup each of your favourite ingredients, cooked bacon, cooked ham, cheese, tomato, onion, spinach, cooked chorizo, olives, peppers - whatever you fancy.
1. Preheat the oven to 200C/Fan 180C/Gas Mark 6.
For the pastry:
2. To make the pastry, sift the flour into a large bowl with a good pinch of salt. Add the butter to the flour, then rub it in using your fingertips until the mixture looks like fine crumbs.
3. Add 45-60ml cold water and use a knife to mix until the pastry mixture forms a ball. Alternatively make the pastry in a food processor; whizz the flour and butter together, then add the water and pulse until a ball forms.
4. Roll out the pastry on a lightly floured surface until it is the thickness of a pound coin, then use to line a 23cm/4cm deep fluted flan tin, pushing it well into the base and sides of the tin.
5. Use a fork to lightly prick the pastry. Place on a baking sheet and bake for 20 minutes.
For the filling:
6. In a large jug, beat the cream, milk and eggs together until smooth.
7. Scatter your favourite ingredients over the pastry base.
8. Sprinkle over the cheese before pouring in the cream mixture.
9. Carefully put in the oven, lower the temperature to 180C/Fan 160C/Gas Mark 4 then bake for 25 minutes or until the filling is set and the top is golden. Cool for 10 minutes before removing from the tin.
10. Serve warm or cold and enjoy!
#eggs #birdbroseggs #britishlioneggs #yourway #hotorcold #bankholidaytreat #picnic #BBQ #eggrecipes
Hot Cross Buns
It's nearly Easter!!!!
That means it is time to start baking that classic Easter treat - the Hot Cross Bun - it is never too early. Tasty when cold but especially yummy served hot, with lashings of butter and maybe some jam.
Serves: 12
Preparation time: 35mins
Cooking time: 12mins
Ingredients:
450g strong white bread flour
1 tsp salt
2 tsp mixed spice
100g caster sugar
7g sachet easy blend dried yeast
250g dried mixed fruit
50g butter
250ml milk plus 3 tbsp
1 Bird Bros egg, beaten
50g plain flour
Method:
1. Sift the flour, salt, spice and 50g of the sugar together in a large bowl. Stir in the yeast and fruit. In a small pan, melt the butter, then add the milk and heat until tepid. Stir into the dry ingredients with the egg and mix to form a soft dough.
2. Tip the dough out on a floured work surface and knead for 10 mins until smooth and elastic. Divide into 12 equal pieces and shape each into a ball. Place a little way apart on an oiled baking sheet. Cover with oiled clear film and leave to prove in a warm place for about 1 1/2 hours until doubled in size.
3. Preheat the oven to 19C/Fan 170C/Gas Mark 5. To make the crosses, put the plain flour in a small bowl with 6 tbsp cold water; mix to a smooth paste. Spoon into a piping bag and neatly pipe a cross over each of the buns. Bake for 20-25mins or until golden brown.
4. When the buns are nearly ready, heat the remaining sugar and milk with 3 tbsp water in a small pan, stirring until sugar dissolves. Boil for 1 min. Remove the buns from the oven and brush twice with the glaze. Leave to cool on a wire rack.
5. Serve warm spread with butter and enj#eastera#hotcrossbunss#eggs##birdbroseggss#BritishLioneggsn#happyeastera#eggrecipescipes
Toad in the hole
This weeks recipe is a classic – toad in the hole.
Nothing better than on a cold wintry day to serve it hot straight from the oven. Have it on its own, or serve with roast potatoes, veg and lashings of hot gravy. A true winter warmer!
Serves 4
Preparation time - 10 mins
Cooking time - 40 mins
Ingredients:
140g plain flour
3 Bird Bros eggs
300ml milk
2 tsp Dijon mustard
2 tbsp vegetable oil
8 Cumberland sausages
4 rosemary sprigs
1. Heat oven to 240C/220C fan/gas 9. In a food processor, or in a bowl, combine the flour, eggs, milk, mustard and some salt and pepper, blitz or beat until smooth, then leave to rest for 30 mins.
2. Pour the oil into a metal roasting tin about 30 x 23cm and 7.5cm deep. Brush the oil all over the sides and bottom, then place in the oven. When the roasting tin is very hot and smoking, place the sausages inside, evenly spread out, and cook for 5 mins.
3. Give the rested batter a stir and pour into the really hot tin – take care as it may spit. Quickly sprinkle over the rosemary, then place in the middle of the oven. Do not open the door for 25 mins, then check and if needed, cook for a further 5-10 mins. Cook until puffed up and brown and the batter is completely cooked through. Serve straight from the dish.
4. Enjoy!
#eggs #birdbroseggs #BritishLioneggs #classicmeal #toadinthehole #eggrecipes
Well thats just inspired sunday lunch! Will be using your recipe!
Can you please explain to me why your eggs are advertised as roamin free but marked uk2= Barn eggs!?
Happy Pancake Day!!
That calls for traditional lemon and sugar pancakes.
Or, let the kids (and adults) go wild and decorate yours with all kinds of sweet and savoury toppings and fillings.
How many will you have?
They're flippin' good!
Serves 4
Preparation time: 5 mins
Cooking time: 12 mins
Ingredients
150g plain flour
300 ml semi skimmed milk
2 large Bird Bros eggs
A little vegetable oil or melted butter
Lemon to serve
A sprinkle of sugar to serve
Method
1. Sieve the flour into a bowl to get rid of any lumps.
2. Add the eggs to the flour and a quarter of the milk. Whisk until smooth then gradually whisk in the remaining milk.
3. Heat a large non-stick frying pan over a medium heat. Add a small amount of oil or butter. Using a few sheets of kitchen paper, wipe around the pan so that it is lightly greased.
4. Pour about three tablespoons of batter into the pan, then swirl it around so that it thinly covers the base of the pan.
5. Cook for 45 seconds or until golden brown, then flip it over using a fish slice and cook for 30 seconds on the other side. Remove from the pan and eat straight away or place between sheets of baking paper and repeat the process with the remaining batter.
6. Serve with a squeeze of lemon and a sprinkle of sugar or your favourite fillings and toppings
7. Enjoy!!!!
Source: www.eggi#eggso#birdbroseggsr#BritishLioneggss#StayHealthyt#pancakedayp#pancakefunp#cookingwitheggsn#eggrecipese#gowildes #gowild
Pancakes made with Bird Bros eggs and maple syrup