You can’t beat eggs on the menu!
‘Oh yes you can!’ say the guys and gals at Riverview Eggs as they list a cracking Top 10 Irish recipes using Eggs.
1. The ultimate breakfast has to be a pair of soft boiled eggs with toast soldiers. Simmer the eggs in salted boiling water for about 4 minutes to achieve a soft runny yolk, and serve with wholegrain slivers of toast – then dunk to your heart’s content! Egg on your chin? Beauty is in the eye of the beholder!
2. There is little in this world more sublime than an egg fried ‘sunny side up’. Get the taste of California by drizzling a little oil (or a knob of decadent butter) on a non-stick frying pan, season with freshly ground black pepper and a sprinkle of sea salt. Don’t flip the beauty; serve to your guests’ liking ideally with pancakes (buckwheat – if you can), lashings of maple syrup and crispy rashers (that’s another Irish bit)! ‘California Dreamer………’
3. Few dishes can be suited to breakfast, brunch, lunch or dinner but colcannon cakes topped with poached eggs and hollandaise sauce are great old reliable for any meal. Scale the portion sizes to suit, add a mixed rocket salad or portion of oven chips and you’ve turned it into a nutritious meal.
4. Egg mayonnaise (hard-boiled eggs smothered in mayonnaise) with a sprinkling of chives and spring onions on a bed of lettuce and tomato and a slice of crunchy brown bread is both tasty and manageable in a lunchbox. Serve as part of a buffet or include as a tasty filling for a sandwich or wrap.
5. Melted golden goodness – nothing says comfort food quite like a cheese (a good hard cheese) and onion omelette garnished with a mixed salad. The combination of creamy melted cheese with slivers of golden soft onion (sweated in butter of course!) is elevated to new heights with the addition of fluffy eggs. We could fill pages with om
6. For a superior salad plate pair your meals and salads with sliced hardboiled eggs smeared with creamy mayo and a generous sprinkling of paprika on top. Add a twist of good old protein to potato salad by adding a mashed boiled egg, or twist tasty Parma ham around the egg to dress it for dinner!
7. Leftovers: What better way to use your leftovers than to pair them with eggs for an omelette pancake, or a sweet or savoury crêpe. Eggs are a must have item on your weekly shopping list.
8. Re-name Sunday ‘Scrumptious Scramble Sunday’, serving scrambled eggs with smoked salmon and a hint of dill, and wholesome brown soda bread. 1 teaspoon of milk per egg, stir over a medium heat, allowing the mix to set slightly before you stir and voilà – the best scrambled eggs ever!
9. A great ‘evening with the boys’ meal is poached eggs and homemade chips. The secret to poaching an egg is to add a dash of vinegar to the water, bring it to a rolling boil, give it a whisk and then drop in your egg. When you take it from the hot water, dip it into a bowl of cold water to stop the cooking process. Serve with your chunky home cooked chips and dunk them in the yolk! Sloppy but fun.
10. What better note to end a top ten on than with dessert. How about whipping up some crispy on the outside – gooey on the inside egg white meringues! You will find the ingredients in your store cupboard and they can be topped with any combination of toppings you like. We love strawberries and cream. Left over yolks can be used to make homemade mayonnaise or lemon curd. Now that’s value for money versatility!
As summer draws to a close and autumn encourages us to hibernate and experiment with food, Riverview Eggs is launching a national campaign to reignite Irish people’s long standing love affair with the egg. Nutrition guidelines recommend that a healthy individual can enjoy up to 7 eggs per week and those on a cholesterol lowering diet can have 4 to 6 eggs a week*. These recipes demonstrate the versatility of eggs and their value for money.