6 super quick recipes to make the most out of your egg
Published 28/04/2014 | 13:39
When it comes to creating a simple supper it seems that the Irish are all about making the most out of the humble egg.
According to a recent survey by Bord Bia, more than 35pc of Ireland’s 25 to 45-year-olds tuck into an egg based dinner for their main evening meal, up 17pc since 2011.
The egg appreciation doesn’t end there with 85pc of the population scrambling to enjoy Irish eggs at least once a week.
With that in mind we’ve come up with a few recipes to make the most out of your great quality Irish eggs and to ramp up the volume.
Scrambled eggs with chorizo
The spicy Spanish sausage is a great addition to any quick fix supper and pairing it with creamy scrambled eggs on toast couldn’t be a better idea. Simply heat up your pan, slice up your chorizo and cook on a medium heat for five minutes until slightly browned. Remove the pieces of chorizo with a slotted spoon and set aside.
Paprika infused oil will coat your pan now, so chuck in your egg mixture (2 eggs, a dash of milk and a pinch of salt for every person is a good guideline) and cook in the orange oil until scrambled.
Toast up some sourdough, and spoon your eggs upon its crunchiness before topping with chorizo. Delicious.egg recipes
Howard Helmer’s Irish omlette
The Incredible Egg Man, who was in Ireland last week, taught us a thing or two about the perfect omelette. Paired with a hot pan his recipe is failsafe. Just mix up 2 large eggs, 2 teaspoons of soda water, and a pinch of salt before lashing a knob of butter onto a hot pan.
Fry until the eggs begin to hold together and add your favourite ingredients before one side over onto the other. Helmer reckons his Irish inspired omelette, which includes smoked salmon, is a winner.
Hard boiled eggs are a solid part of any good Nicoise, a salad made composed of plump tomatoes, sliced fillet of tuna, olives, anchovies all dressed with a simple vinaigrette.
For an even quicker fix, not to mention a good bang for your buck, substitute the fillet with good quality canned tuna and a dollop of mayo for a delicious egg fulled lunch.
Cheat quiche lorraine
All egg admirers are fond of good quiche but making your own shortcrust pastry at home can be very time consuming. Instead, pick up a role of frozen puff pastry, lash it into a 9 inch pie tin and place it in the oven at 220°C for ten minutes.
In the meantime, slice up 200g of ham or bacon and fry on a medium heat on the hob. In a bowl, crack five large eggs before adding 100ml of full fat milk, 200ml of cream, a pinch of salt and pepper and mixing together.
Remove pie tin from the oven and pour the mixture into it. Top the quiche with 175g of good quality chedder before placing back into the oven. Bake for 30-40 minutes until the quiche is set.
Allow to cool and slice up for a feast.
Spinach and potato frittata
Somewhat similar to an omelette, a frittata is first fried before being baked in the oven. For this delicious recipe, thinly slice two medium sized potatoes and bake them in the oven for 15 minutes until tender. In a bowl, mix together four eggs, a dash of full fat milk, a pinch of salt and pepper. Heat your oven to 220 °C and place an ovenproof skillet on the hob with a tablespoon of olive oil.
Arrange your potatoes on the bottom of the pan before pouring over your egg mixture. Add you spinach and top with grated mozzarella before baking for 25 to 30 minutes.
Baked eggs with soldiers
The toasty soldiers were a childhood breakfast staple but if you’re bored of the usual soft boiled egg, baking them is always an option. Butter up four ramekins and crack in your fresh eggs before seasoning with salt and pepper. Bake in the over for 20 minutes and toast up some classic white pan. It will take you right back, we promise.