EGGS ARE PACKED with protein, economical and very easy to prepare, making them a great addition to any meal of the day. Containing about 6g of protein per egg, they are one of the best sources of protein we can get, as well as being a great source of omega 3 (the good fats!), and Vitamins A, B, D and E.
Eggs are a staple in most households and, according to Bord Bia, each person eats 169 eggs every year! While eggs are clearly a staple, we sometimes confine ourselves to enjoying them solely for breakfast, when they are really an incredibly versatile food that can be transformed into a delicious meal any time of the day.
Look beyond boiled eggs and soldiers with our collection of egg-cellent recipes below!
Asparagus and Potato Frittata: A frittata can be ready in under 20 minutes, making it an excellent midweek meal option. Cook some sliced red onion in an ovenproof frying pan until soft, and add in cooked potato, chopped asparagus and 3 beaten eggs. Scatter over some grated cheese and cook for about 5 minutes until the eggs are almost set.
Finish off in a hot oven for a further 5 minutes until the eggs are completely set and serve straight away with some beans or salad. For a non-veggie option, add some chopped ham, chorizo or smoked salmon.
Chocolate mousse: Say hello to your new favourite dessert that requires just three ingredients! Start off by melting 270g of chocolate in the microwave and leave to cool for a few minutes. Separate 3 eggs, and beat the egg yolks into the melted chocolate until well combined, followed by 250ml of whipped cream. In a separate bowl, whisk egg whites until very stiff, and fold this into the chocolate mixture. At this stage you can get creative and add in some chocolate chips, peanut butter or flavoured liqueur. Divide into glasses or ramekins and chill overnight until ready to serve.
Egg breakfast muffins: Egg muffins are great for a make ahead breakfast to eat on the go, or for kids lunchboxes. To make, beat a few eggs in a large bowl and add in some cooked veggies (mushrooms, potato and courgette work well) and spinach. Season and pour into a greased muffin tin; these will take about 20 minutes in a hot oven. Leave to cool slightly in the tin before removing, and serve immediately, or pop in the fridge once cool to eat the following day.
Kedgeree: Kedgeree is traditionally made with smoked haddock, but this could easily be left out or switched for any other type of fish. Firstly, cook whatever fish you’re using by poaching it in water, and reserving 2 cups of the cooking liquid once cooked.
Gently fry some onion and garlic in a pan and, once soft, add in a teaspoon of curry paste and stir. Stir in 2 cups of basmati rice, followed by the cooking liquid and cook, covered with a lid, for 15 minutes until the rice is soft. While the rice is cooking, boil some eggs for 6 minutes. Top the cooked rice with halved eggs, cooked fish and some spring onions, and serve immediately.
Eggs Menemen: This Turkish dish would make an equally great breakfast, lunch or dinner. In a heavy based pan, fry sliced onion, peppers and garlic until soft. Add a tin of chopped tomatoes, season with salt, pepper and a pinch of sugar, and cook until the tomatoes have reduced.
Next, crack in some eggs and cook on a low heat until the eggs have set. Serve as is for breakfast, or alongside some greens and fresh bread for a heartier meal.
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