Get creative with our eggs

Let the kids (and adults) go wild and decorate yours with all kinds of sweet and savoury toppings.

Ingredients:

• 150g plain flour
• 300 ml semi skimmed milk
• 2 large Bird Bros eggs
• A little vegetable oil or melted butter
• Lemon or chocolate spread or strawberries or anything sweet or savoury to serve
• A sprinkle of sugar to serve

Method:

1. Sieve the flour into a bowl to get rid of any lumps.
2. Add the eggs to the flour and a quarter of the milk. Whisk until smooth then gradually whisk in the remaining milk.
3. Heat a large non-stick frying pan over a medium heat. Add a small amount of oil or butter. Using a few sheets of kitchen paper, wipe around the pan so that it is lightly greased.
4. Pour about three tablespoons of batter into the pan, then swirl it around so that it thinly covers the base of the pan
5. Cook for 45 seconds or until golden brown, then flip it over using a fish slice and cook for 30 seconds on the other side. Remove from the pan and eat straight away or place between sheets of baking paper and repeat the process with the remaining batter.
6. Serve with a squeeze of lemon and a sprinkle of sugar or your favourite fillings and toppings.

Enjoy!

Planning a well deserved lazy weekend morning? Why not spoil yourself with a special breakfast treat? Smoked Salmon and Scrambled Eggs – a simple treat for the late mornings.

Ingredients:

• A small knob of butter
• 2 large Bird Bros eggs
• 2 tbsp milk, optional
• 50g smoked salmon
• 1 tbsp dill, roughly chopped
• Buttered toast, to serve

Method:

1. Heat the butter in a small frying pan over a medium-low heat until sizzling. Whisk the eggs and milk (if using) together in a bowl and add to the pan.
2. Leave for 20 seconds, then gently start stirring the eggs with a wooden spoon. Continue to stir until the eggs are almost set (they will continue to cook once removed from the heat).
3. Tip out onto a plate. Top with smoked salmon and dill. Sprinkle over a little seasoning, then enjoy immediately with toast.

Enjoy!

As the sun continues to shine, why not make up a cool alternative for lunch or dinner in the garden with a Mediterranean Salad. As always, chop and change the ingredients to make it your way.

Ingredients:

• 2 little gem lettuce, leaves separated
• 200g can tuna steak in oil or brine, drained & flaked
• 250g small tomatoes, quartered
• 1 red onion, sliced into 7mm rounds
• 6 medium Bird Bros eggs, hard–boiled and halved
• Handful pitted black olives, halved
• 4 tbsp extra virgin olive oil
• 2 tbsp lemon juice
• 2 tsp Dijon mustard
• 1 small clove garlic, crushed

Optional ingredients:

• 150g French beans, halved
• 1 red pepper, deseeded and quartered
• 1 courgette, sliced on the diagonal 4mm thick

Method:

1. Scatter lettuce leaves in shallow serving bowl and add tuna, tomatoes, eggs, red onions and olives.
2. In a small bowl whisk together oil, lemon juice, mustard, garlic and season well, add a pinch of sugar to taste if you like. Drizzle over the salad just before serving.
   As a delicious, part cooked option: Bring a pan of water to the boil, add beans and boil for 2 minutes, drain and rinse under cold running water until cooled. Heat a chargrill pan, cook peppers, courgettes and onions in batches for 2-3 minutes per side until char-lined and just tender. Cool. Then follows step 1 and 2 above.

Enjoy!

A delicious sweet treat today. A great chance to use up those overripe bananas and add in your own ingredients to get those taste buds going.

Ingredients:

• 1 large Bird Bros egg plus 1 yolk
• 1 tsp English mustard powder
• 1 tsp sea salt
• 1 tbsp white wine vinegar or lemon juice
• 250ml sunflower oil or a blend of sunflower and olive oil

Method:

1. Place the Bird Bros egg and yolk in a food processor (or use a hand blender), add in the mustard, vinegar, salt and 5 tbsp oil and combine.
2. Add the remaining oil, a teaspoon at a time, while the food processor is still running, waiting until the mixture becomes smooth after each addition. Keep adding the oil until it has all been added and the mixture is thick and smooth.
3. Season to taste. If the mayo is too thick, add 1 tablespoon of cold water or lemon juice and blend again.
4. Blend in your favourite herb or spice to your own taste.
5. Store in the fridge and use within 2 days.

Enjoy!