Eggs on famous faces!


They say that you shouldn’t play with your food, but no one ever said anything about making art with it! Whilst eggs aren’t quite a traditional means of creating portraits, we thought that it would be fun to get TV celebs involved in British Egg Week, and make them omelettes based on their likenesses. Our chefs/artists got to work and cracked some eggs before rushing them out to their new famous owners.

Well, it was a great success! We managed to get our eggy masterpieces to the likes of Alan Titchmarsh, Lorraine Kelly, Matthew Wright, Nick Grimshaw and more. People all over the country tuning into ITV, Channel 4 and Channel  5 were treated to some eerily accurate depictions of their hosts.  The result? More than four million people were reached and British Egg Week was trending on twitter. People loved the idea, and best of all, the celebs did too.

If you want to make your own omelette art, you might want to get the basics down first. Fear not, for we have just the page for you! Get lessons from the experts on how to make an omelette and before you know it your culinary creation may just make it to The Louvre.

So want to see our creations? Of course you do… Click ‘Read more’ to see them all!


Lorraine Kelly Egg Tortilla

Lorraine Kelly Egg Tortilla


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British Egg Week is Back!


Nipping in just before Halloween, Guy Fawkes and Christmas, British Egg Week is back again, bringing our honoured oval friends into the spotlight once again. Sure, there won’t be fireworks, costumes and presents, but what there will be is a celebration of good food, creative kitchen ideas and smart eating!

Running from October 6th through to the 12th, British Egg Week is all about showing the country just how amazing eggs can be, and how they can make a positive impact on all of our lives.



British Lion Eggs are partnering up with the WRAP Love Food Hate Waste campaign which aims to reduce food wastage and make the most from what we have. Well, it’s a match made in heaven, because eggs can be added to so many ingredients you might have left over, creating entirely new and delicious meals.

We have teamed up with WRAP and put together some fantastic new leftover egg recipes for you to try out, so check your fridges and see what you can do! For further inspiration, have a crack at our handy recipe generator and you’re sure to find something delicious to try.

Spotlight on nutrition

Egg week is all about letting people know just how they can benefit from incorporating eggs more into their daily diets. One of the most nutritious foods that money can buy, eggs are a rich source of vitamins, minerals, proteins and essential fats, all coming from one small but powerful package. With a medium egg containing less than 70 calories, they are an ideal addition to any healthy diet.

For more information on all aspects of egg nutrition, visit our sister-site Egg Info and find out just what makes them such a key aspect of a healthy diet.


World egg day

It all comes to a head on World Egg Day, taking place on 10th October where the entire globe celebrates one of nature’s most nutritious superfoods. Every country has a different way of preparing eggs – in India, they go in delicious aromatic curries and in Spain, they are baked into a delicious Spanish omelette. Whatever you choose to make, using British Lion Eggs guarantees the highest quality of food safety.

So there’s a quick look into British Egg Week. Get involved, create some fantastic egg dishes and take a moment to truly appreciate how special these shelled wonders truly are.

Preparing for Christmas leftovers

Preparing for Christmas leftovers

It’s hard not to get excited about Christmas, but all the cooking and entertaining can be exhausting. A way to wind down in those crazy days between Christmas and New Year is to have a couple of quick and leftover-friendly recipes lined up for family and friends. One of my favourites is bubble and squeak – and there’s even a video guide on this site explaining how to make it.

Eggy bubble and squeak

Prep: 15 mins
Cook: 10 mins
Serves 4
Cost per portion: 80p

5 large British Lion eggs
450g/1lb mashed potato
Salt and freshly ground black pepper
60g/4tbsp plain flour
90ml/6tbsp vegetable oil for frying
225g/8oz cooked vegetables such as carrots, leeks etc


  1. Place four of the eggs in a medium pan, cover with water and bring to the boil. Simmer for 7 mins. Drain the eggs, then rinse in cold water. Tap the shells all over and peel away. Roughly chop the eggs.
  2. Place the potato and vegetables in a large bowl with the chopped eggs and seasoning. Beat the remaining egg, add to the potatoes and mix well. Divide and shape the mixture into 8 small or 4 large cakes, dusting them lightly with flour as you go.
  3. Heat the oil in a large non-stick frying pan, add the cakes and cook for 8-10 mins turning over half way through until they are golden brown on both sides. Lift from the pan with a spatula, draining on kitchen paper then serve hot.

Merry Christmas!

Eggy Halloween

Eggy Halloween

Kids will love decorating this snake for Halloween.

Bagel Snake

Serves 4
Prep: 25 mins
Cook: 10 mins

Tuna salad topping
1 x 200g can of tuna in oil (drained)
2 tbsp ketchup
2 tbsp crème fraiche or Greek yoghurt
2 scallions, finely sliced

Egg salad topping
2 to 3 large hard boiled British Lion eggs (8 minutes)
3 tbsp mayonnaise
1 tbsp snipped fresh chives
3 tbsp salad cress
salt and freshly ground black pepper

cherry tomatoes, halved
1 stuffed olive, sliced
strip of sweet pepper


  1. Slice the bagels in half and then cut each half down the centre to form a semi circle.  Cut out the head of the snake from one of the pieces of bagel and the tail from another. Mix the ingredients for the tuna salad topping and mix the ingredients for the egg salad topping. Spread half the bagels with tuna and half with egg.
  2. Decorate the tuna topping with halved cherry tomatoes and the egg topping with strips of chives arranged in a criss cross pattern. Arrange the bagels to form the body of a snake. Then attach the head to the snake’s body and arrange two slices of stuffed olive to form the eyes and cut out a forked tongue from the strip of sweet pepper.

Quick brunch recipe

Quick brunch recipe

Looking for a yummy brunch this weekend? Try this quick and delicious version of a Mexican classic:

Huevos rancheros in a hurry

Prep: 2 mins
Cook: 8 mins
Serves: 4

15ml/1tbsp olive oil
2 red peppers, deseeded and sliced
1 (350g) jar tomato and chilli pasta sauce
4 large British Lion eggs
a handful of chopped flat parsley (optional)
salt and freshly ground black pepper


  1. Heat the oil in a medium frying pan, add the peppers and sauté over a high heat for a couple of minutes to soften. Stir in the sauce and heat until piping hot.
  2. Make four hollows in the mixture, then crack an egg into each. Cover the pan with a baking sheet or tray and cook for about 3 mins until the eggs are set to your liking. When ready, season and scatter with parsley and serve straight away with crusty bread.

Picnic perfect

Picnic perfect

I’ve been enjoying the lovely weather with lots of picnics in the park lately – but I’m starting to run out of recipe ideas for the hamper! Join me in finding some cookery inspiration in the special section devoted to summer dishes on  You’ll find quick and easy quiches, frittatas and salads in abundance.

Eggstraordinary value for money

Eggstraordinary value for money

Our latest Eggonomics recipe is Curried Rice Frittata – a real find at approximately 66p per portion!

Curried Rice Frittata recipe

Prep: 10 mins
Cook: 20 mins
Serves 4

30ml/2tbsp vegetable oil
1 onion, chopped
3 peppers, deseeded and cut into chunks
225g/8oz cooked rice
15ml/1tbsp medium curry paste or 5ml/1 tsp curry powder
6 large British Lion eggs
salt and freshly ground black pepper


  1. Heat a large non-stick frying pan and add the oil, onion and peppers. Sauté over a medium heat for 6-8 mins or until they are golden.
  2. Add the rice and curry paste or powder and cook for 1 min, stirring.
  3. Beat the eggs with seasoning, then pour into the pan and cook for 1 min, stirring until the egg has begun to set. Shake the pan to level the surface, cover with a baking sheet or lid and cook for 6-8 mins or until the egg has almost set.
  4. Pop the pan under a hot grill and cook for a further 2 mins or until all the egg is set and the top is golden. Serve in wedges with a tomato salad.

Cook’s tip

A good tip when shopping for ingredients is to look for bags of ‘economy’ peppers which are all shapes and sizes. They taste the same and are such a bargain. For the rice, any kind you have leftover works – brown, white long grain or basmati.

Midweek supper on a budget

This week I’m sharing a new ‘Eggonomics’ recipe – Spaghetti with Eggs and Veg. This dish makes a brilliant midweek supper; is quick to prepare and pasta is always a hit with the kids. Try it tonight!

Preparation: 10 mins

Cooking: 15-20 mins

Serves 4

Cost per portion: 88p


300g/10oz spaghetti

225g/8oz broccoli florets

100g/4oz frozen peas

6 large British Lion eggs

60ml/4tbsp pesto sauce

60ml/4tbsp toasted pinenuts

salt and freshly ground black pepper

grated Parmesan to serve (optional)


  1. Bring a large pan of salted water to the boil. Add the spaghetti and cook for 5 mins.
  2. Meanwhile place the eggs in a medium pan, cover with cold water and slowly bring to the boil. Boil for 7 mins.
  3. Add the broccoli and peas to the spaghetti pan, return to the boil and cook for a further 5 mins or until the spaghetti and vegetables are just tender or ‘al dente’. Drain in a colander and return to the pan.
  4. Remove the eggs from the heat, drain and rinse in cold water. Tap the shells all over, then peel away and discard. Roughly chop the hard boiled eggs.
  5. Stir the pesto into the spaghetti and vegetables, stir through the eggs and pine nuts. Season to taste. Serve straight away with a sprinkling of Parmesan if liked.

It’s Eggonomics – again

It’s Eggonomics – again

Looking to save some cash for your summer holiday? Try one of the new ‘Eggonomics’ recipes which are all about cooking on a budget.

This updated version of the classic eggy bread makes a great Sunday brunch, and the recipe is really versatile – it’s easy to substitute the veg for broccoli, peppers or any other of your favourites.
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Father’s Day

Father’s Day

With Father’s Day (20 June) coming up, the kids and I will do what we’ve done many times before and prepare a special breakfast for dad. And this year we’ve picked a healthy option – a recipe for poached eggs and ham on a bagel has been especially developed by nutritionists to offer a perfect start to the day for men. Get it here!