Here are some delicious
ways to cook our free
range eggs as alternatives
to boiled eggs and soldiers.

1. Boiled Eggs & Soldiers

Serves 2/4
Ingredients:

  • 2/4 Eggs for Soldiers eggs
  • Packet bread sticks
  • Little butter or spread
  • 2 slices cooked ham

Method:

  • Put the eggs in a saucepan with cold water to cover
  • Bring the water to the boil and boil for 4 minutes
  • In the meantime cut the ham into slices
  • Wrap the ham around the bread sticks, using a little butter/spread to help it stick
  • Serve the eggs with the hammy-bread sticks

2. Banana & Chocolate Pancakes

Makes 12-16 pancakes
Ingredients:

  • 125g / 4½ oz plain flour
  • 2 good pinches of salt
  • 2 Eggs for Soldiers eggs
  • 1 tbsp melted butter
  • 300ml / 1/2pt milk
  • Sunflower oil to grease the pan
  • 2 ripe bananas
  • 100g / 3½ oz dark chocolate grated
  • 500g / 1lb 2oz vanilla ice cream tub

Method:

  • Place the flour, salt, eggs, butter and half of the milk in a food processor. Whiz until smooth and creamy, scraping down the sides once or twice to dislodge any lumps or stray pockets of flour. With the motor running, mix in the remaining milk
  • Leave the batter to rest for 30 minutes
  • While the mix is resting, peel and slice the bananas on a slant about 5mm thick and sprinkle with a little of the sugar. Place the banana slices in a non-stick pan and over a medium heat, allow to caramelise on one side then turn over and repeat the process
  • Next, pour over the pancake mix and allow to cook for about 1 minute or until the mix sets then sprinkle in the chocolate and fold over
  • Remove from the pan and place onto the serving dish
  • Serve with a scoop of ice cream

SPICED APPLE AND GINGER TRAYBAKE

tray bake

Serves 8-10, Preparation time 20 minutes, Cooking time 1 hour

Ingredients:

  • 450g/1lb prepared pumpkin, cut into 2.5cm/1” pieces
  • 1 tbsp olive oil
  • 450g/1lb Bramley apples
  • Juice of ½ lemon
  • 225g/8oz butter, softened
  • 275g/9oz golden caster sugar
  • 4 eggs
  • 350g/12oz self-raising flour
  • 2 tsp baking powder
  • 1 tbsp ground ginger
  • 2 tbsp demerara sugar

Method:

  • 1. Pre heat the oven to 180 C (fan 160 C) 350 F/ gas mark 4. Butter and line a rectangular baking tin (approx 30cm x 23cm/ 12” x 9”) with baking parchment. Place the pumpkin in a roasting tin and drizzle with the olive oil. Bake for 20-25 minutes until softened. Mash well using a fork and allow to cool.
  • 2. Peel, core and thinly slice the apples and toss them in the lemon juice to help prevent browning and put to one side. Place the butter, caster sugar, eggs, flour, baking powder and ginger in a large bowl and mix well until smooth. Stir in the cooled mashed pumpkin.
  • 3. Spread half the mixture into the prepared tin. Arrange half the apples over the top, then repeat the layers. Finally sprinkle over the Demerara sugar.
  • 4. Bake for 40-45 minutes until golden and springy to the touch. Leave to cool in the tin for 10 minutes before turning out and removing the paper. Cut into bars or squares and serve warm with custard or eat cold on its own.

EGG AND SAUSAGE PIE

sausage-and-egg-pie

Serves 6, Preparation time 25 minutes, Cooking time 1 hour

Ingredients:

  • 7 eggs
  • ½ onion, chopped
  • 1 tbsp oil
  • 500g/1lb 2oz sausage meat
  • 1 tbsp fresh sage, chopped or 1 tsp dried
  • Salt and ground black pepper
  • 500g/1lb 2oz shortcrust pastry

Method:

  • 1. Preheat the oven to 180 C/350 F/gas mark 4. Lightly oil a 20cm/8” loose-bottomed shallow cake tin.
  • 2. Hard-boil 6 of the eggs in boiling water for 10 minutes. Remove from the water and immediately immerse into cold water to cool completely. Tap the eggs and remove the shells.
  • 3. Gently fry the onion in the oil in a small frying pan for 3 minutes. Transfer the onion to a large mixing bowl and allow to cool. Stir in the sausage meat, sage and plenty of salt and pepper.
  • 4. Roll out 2/3 of the pastry on a lightly floured surface and use to line the tin. Wrap each hardboiled egg in sausage meat and arrange in a circle in the pastry lined tin, filling the centre with any excess sausage meat. Beat the remaining egg and use to lightly brush the edges of the pastry.
  • 5. Roll out the remaining pastry and cover the pie, trimming if necessary. Pinch together the edges to seal. Brush the top with beaten egg and make a hole in the centre of the pie to allow steam to escape.
  • 6. Place the pie on a baking sheet and bake for 50 minutes until golden. Serve hot or cold cut into wedges.

EGG AND HAM PASTIES

sausage-and-egg-pie

Serves 4, Preparation time 25 minutes, Cooking time 45 minutes

Ingredients:

  • 3 eggs
  • 150g/5oz potatoes, peeled and cut into small dice
  • ½ onion, chopped
  • 1 tbsp oil
  • 100g/4oz thick cut ham, diced
  • 50g/2oz frozen peas, defrosted
  • 1 tbsp chopped parsley
  • 2 tbsp cold vegetable stock
  • Salt and ground black pepper
  • 500g/1 lb 2oz short crust pastry

Method:

  • 1. Preheat the oven to 190 C/375 F/gas mark 5. Lightly grease a baking sheet. Hard-boil 2 of the eggs in boiling water for 10 minutes then plunge them into cold water to cool.
  • 2. Boil the potatoes in a small saucepan of lightly salted water for about 5 minutes or until just tender. Drain and cool.
  • 3. Gently fry the onion in the oil in a small frying pan for 3 minutes then cool. Mix the onion in a bowl with the potatoes, ham, peas, stock and parsley. Remove the shells from the hard-boiled eggs and roughly chop them. Add them to the bowl and season well.
  • 4. Roll out the pastry on a lightly floured surface, cut out 4 x 15cm/6” circles using a saucer as a template, re-roll the trimmings if necessary. Divide the filling between each pastry circle and place down the centre. Lightly beat the remaining egg and brush a little around the edges of the pastry.
  • 5. Bring the pastry up over the filling to enclose and pinch together firmly to form pasties. Place on the baking sheet and brush with beaten egg to glaze. Bake for 25-30 minutes until golden. Serve hot or cold.

BEEF AND FETA BURGERS

feta-burger

Serves 4, Preparation time 20 minutes plus chilling time, Cooking time 10 minutes

Ingredients:

  • 575g/1 lb 4oz lean minced beef
  • 100g/4oz feta cheese, crumbled
  • 25g/1oz gherkins, finely chopped
  • 1 tbsp chopped parsley
  • 5 eggs
  • Salt and ground black pepper
  • 3 tbsp mayonnaise
  • 2 tsp wholegrain mustard
  • 1 tbsp chopped capers
  • 2 tbsp oil
  • 4 crusty rolls
  • 1 beefsteak tomato, sliced

Method:

  • 1. Place the minced beef, cheese, gherkins and parsley together in a large bowl. Beat one of the eggs and add to the bowl, season well .Mix well to combine the ingredients and form into 4 burgers. Place on a plate, cover and chill for 20 minutes.
  • 2. In a small bowl blend the mayonnaise with the mustard and capers and put to one side.
  • 3. Preheat the grill to medium hot. Grill the burgers for 4-5 minutes each side depending on how well you like them cooked.
  • 4. Heat the oil in a large frying pan and fry the remaining 4 eggs. Cut the rolls in half and place a tomato slice on the base of each, top with a burger then a fried egg and a spoonful of the caper and mustard mayonnaise. Place the roll lid on top and serve immediately.

SPANISH STYLE EGGSS

spanish-style-eggs

Serves 2, Preparation time 20 minutes, Cooking time 22 minutes

Ingredients:

  • 675g/1 ½ lb potatoes
  • oil for deep frying plus 1 tbsp
  • ½ onion, chopped
  • 1 clove garlic, crushed
  • 100g/4oz chorizo sausage, diced
  • ½ tsp paprika
  • 400g/13oz can chopped tomatoes
  • 1 tbsp chopped parsley
  • Salt and ground black pepper
  • 4 eggs

Method:

  • 1. Peel the potatoes and cut them into 1.5cm/ ¾ “ dice. Par boil the potatoes in lightly salted water for 5 minutes then drain well.
  • 2. Heat enough oil in a large saucepan to deep fry. Add the potatoes and fry until golden and crisp. Remove with a slotted spoon and drain on kitchen paper. Put to one side.
  • 3. Heat 1 tablespoon of oil in a medium sized frying pan and gently fry the onion and garlic for 3 minutes. Add the chorizo and paprika and fry for a further minute. Remove the excess oil with a spoon.
  • 4. Add the tomatoes and parsley to the onion and season with salt and pepper. Bring to the boil and simmer for 5 minutes, stirring occasionally.
  • 5. Return the potatoes to the frying pan and stir to coat in the sauce. Make 4 wells in the mixture and drop an egg into each. Cover and cook over a gentle heat for 3-4 minutes until the white has set but the yolks are still runny. Serve immediately with plenty of crusty bread.

OMELETTE BREAKFAST ROLLS

omelette-roll

Serves 1, Preparation time 10 minutes, Cooking time 7-8 minutes

Ingredients:

  • 2 eggs
  • 2 tsp water
  • Salt and ground black pepper
  • 1 tbsp oil
  • 2 rashers back bacon, fat trimmed and cut into strips
  • 4 button mushrooms, thickly sliced
  • 4 cherry tomatoes, halved
  • 1 large crusty roll

Method:

  • 1. Beat the eggs with the water and season with salt and pepper and put to one side.
  • 2. Heat the oil in a small non-stick frying pan, add the bacon and mushrooms and fry for 3-4 minutes until the mushrooms are lightly golden. Add the cherry tomatoes and cook for a further minute.
  • 3. Pour in the beaten eggs, stir briefly then fry until the omelette is lightly golden underneath and is still slightly runny on top. Fold the omelette over and serve in the roll.
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