Breakfast smarter with eggs

In 2025, UK egg consumption reached 209 per person – up 27% over the past 20 years. The resurgence of eggs at breakfast is being seen both at home, where consumers are seeking higher protein nutrient-dense meals to start the day, and out-of-home where the breakfast and brunch opportunity is one of the fastest-growing areas of hospitality.

British eggs are one of UK agriculture’s success stories, with the British Lion scheme restoring a declining market to growth and helping UK-produced eggs dominate the market.

Nick Allen, British Egg Industry Council Chief Executive, said: "We are optimistic that eggs’ unique combination of health benefits and their practicality, versatility and affordability, backed by recognition of the safety and quality of the British Lion mark, will ensure a bright future for British eggs."

Serves: 1–2  |  Prep: ~5 min  |  Cook: ~10 min

Ingredients

Pancakes

• 2 large British Lion eggs
• 100g plain yoghurt – dairy or alternative
• 1 tsp vanilla extract
• 40g oat flour (blended rolled oats) or 40g plain flour
• 1 tsp baking powder
• 1 tsp cinnamon (optional)
• small pinch of fine sea salt
• olive oil spray or butter, for cooking

To serve

• Fresh blueberries
• Plain yoghurt
• Maple syrup (optional)

Method

1. In a bowl whisk together the eggs, plain yoghurt and vanilla extract.
2. Add the oat flour, baking powder, cinnamon (if using) and a pinch of salt. Mix until combined.
3. Heat a non-stick pan over a medium heat and spray with a little oil (or rub with a little butter).
4. Spoon small ladles of the batter into rounds and leave to cook for about 2–3 minutes – or until bubbles form on the surface.
5. Carefully flip using a spatula and cook for a further 1–2 minutes until golden on both sides.
6. Remove from the pan and place onto a plate. Repeat with the remaining batter to make around 10 pancakes.
7. Arrange the pancakes in a stack on the plate and serve warm with a scattering of blueberries, a dollop of yoghurt and a drizzle of maple syrup, if you like.

Serves: 2–3 (6 cups)  |  Prep: ~10 min  |  Cook: ~15 min

Ingredients

• oil, for greasing the tin
• 6 large British Lion eggs
• 125ml milk
• 40g rolled oats (blend into oat flour for smoother texture)
• 40g grated mature Cheddar cheese
• handful of chopped, leftover cooked chicken
• 160g frozen peas (2 of your 5 a day!)
• 1 spring onion, finely sliced
• ½ tsp smoked paprika
• ½ tsp garlic powder
• salt and freshly ground black pepper

Method

1. Preheat the oven to 180°C (160°C fan). Lightly grease a large 6-hole muffin tin (cup capacity of 150ml).
2. In a bowl, whisk together the eggs and milk until well combined. Stir in the oats, cheese, chicken, peas, spring onion, smoked paprika, garlic powder and seasoning. Let the mixture sit for 5 minutes to allow the oats to soften (skip this step if using oat flour).
3. Divide the mixture evenly between the greased muffin holes, filling them until they are about ¾ full.
4. Place in the oven and bake for 14–16 minutes, or until just set in the middle and lightly golden.
5. Leave to cool in the tin for a few minutes before running a palette knife around the edge and lifting out. Serve warm or leave to cool completely before covering and chilling in the fridge for up to 3 days.

Serves: 2  |  Prep: ~5 min  |  Cook: ~10 min

Ingredients

French toast

• 2 large British Lion eggs
• 125ml milk
• ½ tsp cinnamon
• 4 thick slices of wholemeal bread
• butter or olive oil, for cooking

To serve

• Greek yoghurt
• Mixed berries
• Chopped toasted almonds
• Drizzle of honey (optional)

Method

1. Whisk together the eggs, milk and cinnamon in a shallow bowl.
2. Dip each bread slice into the mixture, turning to coat both sides.
3. Heat a knob of butter in a medium-sized non-stick frying pan until foaming (or add a drizzle of olive oil). Using a spatula, lift the bread out of the egg mixture and allow the excess to drip off.
4. Add to the pan and cook for about 2 minutes on each side – or until golden. Remove from the pan and place onto a plate. Repeat with the remaining bread slices.
5. Serve warm topped with a spoonful of yoghurt, a scattering of mixed berries and toasted almonds, followed by a drizzle of honey, if you like.

Serves: 2  |  Prep: 10 min  |  Cook: ~30 min

Ingredients

Shakshuka

• 1 tbsp olive oil
• 1 small onion, chopped
• 1 red pepper, chopped
• small pinch of salt
• 2 garlic cloves, minced
• 1 tsp smoked paprika
• 1 tsp ground coriander
• ½ tsp cumin
• 1 x 400g tin chopped tomatoes
• 1 x 400g tin cannellini beans, drained and rinsed
• 2–4 large British Lion eggs – depending on appetite

To serve (optional)

• Handful freshly chopped coriander
• Crumbled feta cheese
• Dried chilli flakes
• Warm wholemeal flatbread

Method

1. Heat the olive oil in a medium frying pan and set over a medium heat. Add the onion, pepper and a pinch of salt. Sauté for 7–10 minutes, or until the onion is starting to soften. Add the garlic and spices and cook for a further minute, stirring well.
2. Pour in the tomatoes and drained beans, stir well and bring to a simmer. Leave to simmer for 10–12 minutes – or until the sauce thickens.
3. Make 2–4 small wells in the sauce, then crack an egg into each one. Cover the pan with a lid (or baking tray if no lid) and cook for about 5–7 minutes – or until the egg whites are set but the yolks are still runny.
4. Serve straight away scattered with herbs, your choice of garnishes and warm flatbread.

Serves: 1  |  Prep: 5 min  |  Cook: 8 min

Ingredients

• 2 large British Lion eggs
• 1 tbsp milk
• salt and freshly ground black pepper
• ½ red, yellow or orange pepper, chopped
• 2–3 chestnut mushrooms, trimmed and chopped
• a handful of fully prepared spinach
• 1 tbsp grated cheese (optional)
• olive oil or butter, for cooking

Method

1. In a medium-sized bowl or jug, whisk together the eggs, milk, salt and pepper. Set aside.
2. Heat a little oil (or melt a knob of butter) in a medium-sized non-stick frying pan set over a low to medium heat. Add the pepper and mushrooms, stir well, then cook for about 4–5 minutes, stirring occasionally. Add the spinach and cook until wilted.
3. Pour over the egg mixture, tilting the pan so the mixture covers the base. Cook for about 2–3 minutes, or until almost set.
4. Sprinkle over the cheese (if using) then, using a spatula or palette knife, gently fold the omelette in half.
5. Remove from the heat and let the residual heat from the pan melt the cheese (if using) for about 1 minute. Slide onto a plate and serve straight away.

Serves: 2  |  Prep + Cook: ~10 min

Ingredients

• about 1 tsp olive oil, for cooking
• 4 large British Lion eggs
• pinch of dried oregano (optional)
• freshly ground black pepper
• 2 wholemeal wraps or pittas, warmed
• 3–4 tbsp hummus
• 2 handfuls of fully prepared rocket
• 1 ripe tomato, sliced
• 30g feta, crumbled (optional, but recommended)
• juice of 1 lemon, to taste (optional)

Method

1. Heat the oil in a medium-sized non-stick frying pan over a medium heat.
2. Meanwhile, in a bowl, using a fork, whisk together the eggs, a pinch of oregano (if using) and pepper until foamy.
3. Pour the egg mixture into the pan and, using a spatula, stir continuously to scramble until cooked to your liking. Remove from the heat.
4. Put the wraps onto two plates and spread with hummus. Spoon over the scrambled eggs before topping with rocket, tomato and feta (if using). Squeeze over lemon juice, to taste (if you like).
5. Fold (if using a wrap) and serve straight away.

Egg breakfast recipes

The Shell Shocked report

Download the Breakfast Smarter report (.pdf)