Eggs are a staple in every fridge. From boiling to frying, baking to scrambled, eggs can be the perfect snack or the basis of a delectable main dish.
To celebrate World Egg Day today, Bord Bia has created a selection of newly inspired Quality Mark Egg recipes to tickle your tastebuds.
So whether you fancy a quirky dinner, or a spicy breakfast, forget breaking a few eggs to make an omelette. We’ll take the pack of six to rustle up…
Bacon Baps with Scrambled Eggs and Chilli Jam
Serves 4
Time: Tomato Chilli Jam -1 hour
Bacon Baps – 15 minutes
Ingredients
- 8 rashers
- Knob butter
- 6 eggs, lightly beaten
- Salt and freshly ground black pepper
- 4 baps
Tomato Chilli Jam
- 1-2 red chillies, roughly chopped
- 2 garlic cloves, roughly chopped
- 4 tablesp. vinegar
- 2 x 400g tins of chopped tomatoes
- 4 tablesp. brown sugar
- 2 tablesp. chopped coriander
- Basil leaves to garnish
To make the Tomato Chilli Jam, simply pop the red chillies into a food processor along with the garlic and vinegar and whiz to a purée. Tip into a saucepan and add the chopped tomatoes and brown sugar. Simmer gently for an hour, stirring occasionally. Take off the heat, add the chopped coriander and taste for seasoning. Allow to cool before storing in the fridge.
To Cook
Grill the rashers until crispy. While they are cooking melt a knob of butter in a saucepan and add the lightly beaten eggs. Season with salt and pepper and cook over a medium heat for 2-3 minutes, stirring all the time, until the eggs are just set. Slice and toast the baps.
Put a spoonful of relish on the botton half of each bap, divide the scrambled eggs between the four baps, then add the rashers and finally the tops of the baps.
Mexican Eggs in the Pan
Serves 4
Ingredients
- 4 eggs
- 1½ tablesp.olive oil
- 1 large onion, chopped
- 8 ripe tomatoes, chopped
- 5-6 scallions, chopped
- 1 chilli, chopped
- 2 cloves garlic, chopped
- ½ teasp. ground cumin
- Pinch of sugar
- A little salt and freshly ground black pepper
- A tablesp. coriander chopped
To Cook
Heat the olive oil in a frying pan.
Sauté the onion until golden. Add the tomatoes, scallions and chilli and cook gently for 5-6 minutes. Then add the garlic, cumin and sugar. Season.
Break an egg in each quarter of the pan.
Continue cooking until the eggs are just the way you like them.
Serving Suggestion
Sprinkle with the chopped coriander and serve with warm flat bread or pitta bread.
Potato Cakes with Bacon, Eggs and Mojo Sauce
Serves: 4
Time: 1 hour
Ingredients
- 800g floury potatoes, peeled
- 30g. butter
- 2 tablesp. milk
- 4 scallions, finely sliced
- 2 tablesp. parsley, chopped
- 2 teasp. whole grain mustard
- 10 streaky rashers
- Salt and freshly ground black pepper
- 1 tablesp. flour
- 1 tablesp. olive oil
- 4 eggs
- 1 tablesp. white wine vinegar
Mojo Sauce
- 20g of coriander
- 2 cloves of garlic, peeled and chopped
- 1 green chilli, deseeded and chopped
- ½ teasp. of ground cumin
- 4 tablesp. olive oil
- ½ tablesp. white wine vinegar
- Salt
To Cook
Boil the potatoes in a pan of salted water for 15–20 minutes until soft. While the potatoes are cooking put the butter, milk and scallions into a small saucepan and cook until the scallions have softened. Grill 2 of the rashers until crispy, then chop into small pieces. When the potatoes are cooked drain well and mash. Then add in the warmed butter, milk and scallion mixture along with the parsley, mustard and rashers. Season with salt and black pepper. Leave to cool.
When the mixture has cooled shape into 8 equal size rounds, chill in the fridge for half an hour.
Place all Mojo Sauce ingredients in a food processor and blend till smooth.
To poach the eggs: Bring a large pan of water the boil. Reduce to a gentle simmer and add the white wine vinegar and a little salt. Break two of the eggs into the water and simmer for 3-4 minutes until just cooked but still soft on the inside. Remove with a slotted spoon and drain well on kitchen paper. Repeat with the other two eggs.
While the eggs are cooking take the potato cakes from the fridge and dust with a little flour. Heat the oil in a frying pan, add the potato cakes in two batches and gently fry for 2–3 minutes on each side until golden.
Meanwhile grill the remaining streaky rashers.
Divide the potato cakes between four warmed plates. Add two rashers, a poached egg, a drizzle of the Mojo Sauce and a green salad.
