Did someone say brunch?
Whether it's breakfast, lunch, dinner, or even better, brunch - you really can't beat an egg.
Not only are eggs incredibly versatile and totally delicious, they're also really really good for you. Packed with protein (which the body needs for growth and maintenance), eggs are also rich in vitamin D, B2 (riboflavin), vitamin B12, and to top it off they're also low fat (a medium egg has about 70 calories).
But if you're anything like us, you're probably stuck in a bit of an egg rut. Yes, boiled, poached, scrambled and fried are all great ways to eat eggs, but there are LOADS of other things you can do with them.
So if you fancy broadening your egg recipe repetoire, check out these totally delish and super-easy egg recipes Simon Rimmer (of Sunday Brunch fame) created for British Lion Eggs...
Simon Rimmer’s The Full Scandi
Forget The Full English, it's all about The Full Scandi (Credit: British Lion Eggs)
• ½ red onion, diced • 100g cooked new potatoes, halved • 2 tbsp capers (optional) • 1 vine tomato, halved • 1 clove of garlic, sliced • 25g butter • 2 large British Lion eggs • 100g smoked salmon • 1 small avocado, sliced • 25g toasted breadcrumbs • 2 tbsp dill, chopped • Sour cream, lemon and sourdough toast to serve (optional)
In a large frying pan fry the onion in butter for three minutes. Add the potatoes and cook for six minutes until they are crisp and golden. Fold in the capers and then push the contents of the pan to one side.
Cut the tomatoes in half, season well, brush with oil and then add a few slices of garlic. Cook the tomatoes, in the same pan, face down for six minutes and then push them to one side.
In the same pan, fry the eggs for about four minutes until they are cooked but the yolk is still runny, then take the pan off of the heat.
Finally make two rosettes of salmon and add them to a space in the pan with the sliced avocado, breadcrumbs and chopped dill.
Serve with sour cream, sourdough toast and a squeeze of lemon.
Simon Rimmer’s exotic one-pot bobotie
If you like kedgeree, you'll love this bobotie (Credit: British Lion Eggs)
• 1 mackerel fillet, skinned • 2 hake fillets, skinned (haddock can also be used) • 1 red onion, sliced • 1 clove garlic, chopped • 2 tbsp parsley, chopped • 1 carrot, sliced and cooked • 2 potatoes, peeled, cubed and cooked • 1 tsp turmeric • 1 tbsp curry powder • 1 tsp nutmeg • 3 tbsp white wine vinegar • 6 large British Lion eggs, beaten • 150ml single cream
Cut the fish into five centimetre pieces.
Fry the onion and garlic for about five minutes or until soft and then add the potatoes, carrot and fish to the pan.
Pour over the white wine vinegar and then spoon the mixture into a baking dish, giving it a good stir.
Beat the eggs, cream and spices together, add the parsley and season well.
Spoon over the fish mixture and bake at 180C/350F/gas mark 4 for about 15-20 minutes or until set.
Simon Rimmer’s family one-pot egg and chorizo casserole
Eggs and chorizo are a match made in foodie heaven (Credit: British Lion Eggs)
• 175g chorizo, sliced and chopped • 1 red onion, chopped • 1 clove of garlic, crushed • 4 celery sticks, sliced • 2 sweet potatoes, peeled and chopped in 1cm cubes • 1 tin of chopped tomatoes • 450g cooked tinned chickpeas, drained • 200ml vegetable stock • 2 large British Lion eggs, beaten • 4 large British Lion eggs • Chopped parsley to serve
In a deep, heavy bottomed pan, fry the chorizo for two minutes and then remove from the pan.
In the same pan, add the onion, garlic and celery and cook until soft. Add the cubed sweet potato and tomatoes and cook for five minutes.
Add the chickpeas and stock to the pan and return the chorizo. Mix well, season and cook for ten minutes.
Stir in the beaten eggs and parsley until the eggs are cooked.
Make four wells in the mixture then carefully crack an egg into each hollow. Cover and cook for five minutes or until set.
Add a sprinkle of parsley and serve.
Simon Rimmer's egg burritos recipe
Give your eggs a Mexican twist (Credit: British Lion Eggs)
• ¼ red onion, finely chopped • 1 beef tomato, finely chopped • 1 chilli, finely chopped • 2 ripe avocados, finely chopped • Juice of 1 lime • 1 tin of chopped tomatoes • 6 pickled jalapeno slices, chopped • 250g cooked brown rice • 6 large British Lion eggs • 2 tbsp parsley, chopped • 1 tin kidney beans, washed and drained • Coriander, sour cream and a wedge of lime to serve (optional)
For the filling
Place the onion, chilli, and tomato in a bowl. Season and mix well.
Add the avocados to the bowl, squeeze over the lime and mix well.
In a separate bowl mix the rice, beans and chopped tomatoes with the jalapeno slices.
For the burritos
Beat the eggs and parsley together and season.
Heat some oil in a frying pan and add about one quarter of the mix to the pan. Cook the mixture flat, like a tortilla, for 2-3 minutes (it should cook through, if not flip and cook for two more minutes).
Remove the egg ‘tortilla’ from the pan and store on a plate. Repeat to make three more.
Lay out the ‘tortillas’ and top with the rice mixture and guacamole.
Roll up and serve with chopped coriander, sour cream, and lime wedges.
Simon Rimmer's rolled omelette recipe
An omelette... but not as you know it! (Credit: British Lion Eggs)
• 6 large British Lion eggs • 15g or a large handful of parsley, chopped • 10g or a handful of basil, chopped • 1 clove garlic, smashed • 225g low fat cream cheese (beaten to soften) • 120g smoked ham, shredded • 70g spinach, shredded • 50g Parmesan, finely grated
Beat together the eggs, parsley, garlic and basil.
Lightly oil a 37 x 25 centimetre baking tray and line with baking parchment. Pour in the mixture and bake at 180C/350F/gas mark 4 for 15-20 minutes or until cooked through. Leave to cool.
Once the egg has cooled, layer on the cream cheese, ham, spinach, and Parmesan.
Starting from one of the short ends, roll up the egg, to enclose the filling. Using a sharp knife, cut it into six centimetre thick slices. Serve straight away or chill and serve later.
Simon Rimmer's shakshuka recipe
If you like your eggs with added kick, this is the recipe for you (Credit: British Lion Eggs)
For the green salsa
• 50g flat leaf parsley, chopped • 15g mint, chopped • 10g tarragon, chopped • 15g capers, chopped • 15g anchovies, chopped • 15g Dijon mustard • 75ml extra virgin olive oil
For the shakshuka
• 1 red onion, thinly sliced • 1 red pepper, thinly sliced • 3 garlic cloves, thinly sliced • 1 tsp cumin • 1 tsp smoked paprika • 1 tsp cayenne • 1 tsp turmeric • 2 tins chopped tomatoes • 150g crumbled feta • 6 large British Lion eggs • Sourdough and coriander to serve (optional)
To make the green salsa, mix the parsley, mint, tarragon, capers and anchovies and combine with the mustard and oil. Set aside.
In an ovenproof dish or frying pan, gently cook the onion, peppers and garlic for about ten minutes or until they are just about caramelized.
Add the tinned tomatoes and spices and simmer for five minutes. Add the feta and a few spoonfuls of the green salsa.
Make six wells in the tomato mix, crack in the eggs, bake at 180C/350F/gas mark 4 for 7-8 minutes.
Serve with toasted sourdough bread, sprinkled with coriander.
Not found the egg recipe of your dream? Well you can find even more delicious egg recipes here.