Celebrate World Egg Day
World Egg Day returns on 10 October, marking a celebration of the mighty egg, one of nature’s most nutritious, versatile and delicious foods.
First established in Vienna in 1996, World Egg Day has since become an annual global celebration, held on the second Friday of October each year. From breakfast tables to professional kitchens, egg lovers worldwide come together to recognise the incredible power of the egg.
In the UK alone, we consume around 13.6 billion eggs every year – that’s approximately 37.2 million eggs every day.
- Eggs are one of the most nutrient-dense foods available, naturally packed with:
- The highest quality protein
- Vitamin D, B2 (riboflavin), B12, iodine and selenium
- Omega-3 fatty acids
To help everyone mark the occasion, British Lion eggs is sharing a collection of top egg recipes, perfect for celebrating World Egg Day at home with family and friends.
Join the celebration on 10 October by cooking your favourite egg recipes and sharing them on social media using #WorldEggDay.
Eggs Royale
Ingredients
1 medium British Lion egg
2 tbsp white wine vinegar
2 tbsp hollandaise sauce
1 slice sourdough
50g smoked salmon
1 tsp horseradish sauce
20g mixed baby salad leaves
1 shallot, sliced
2 radishes, sliced
Cress for garnish
1tbsp olive oil
Method
1. Poach the egg. Bring a deep saucepan of water to a boil. Add the vinegar. Stir the water, crack the egg into the water and carefully tip it into the centre of the saucepan. Cook for 3-4 minutes. Lift the egg out and drain it on a piece of kitchen paper.
2. Warm up the hollandaise sauce in a small saucepan.
3. Toast the sourdough. Spread the horseradish sauce over and arrange the salmon on top. Put the poached egg on the middle of the toast and pour the hollandaise over. Garnish with the salad leaves, shallot and radish slices, cress and a drizzle of the olive oil.
Huevos Rancheros
Ingredients
4 medium British Lion eggs
1 tbsp olive oil
1 medium onion, finely sliced
1 x 400g tin black beans, drained and rinsed
1 green chilli, deseeded and finely chopped
200g cherry tomatoes, quartered
juice of 1/2 lime
1/4 garlic clove, crushed
1/2 tbsp olive oil
Corn tortillas
1/2 avocado, sliced
40g feta, crumbled
Small handful of coriander, roughly chopped
Method
1. Heat half of the olive oil in a large frying pan over medium-high heat. Add the onion and cook for 5-7 minutes, until starting to soften. Add the black beans and cook for a further 3 minutes, then add the chilli. Cook for 2 more minutes, then roughly mash with a potato masher or a fork.
2. Make 4 indents in the bean mash and crack an egg into each one. Season with salt and pepper. Reduce the heat to medium and cook for 5-7 minutes, covering the pan towards the end, if needed, to help the eggs cook.
3. Meanwhile, make the tomato salsa. Combine the tomatoes, lime juice, garlic and remaining olive oil in a bowl and season to taste.
4. Heat the corn tortillas according to the pack instructions. Once the eggs are cooked, spoon over most of the tomato salsa, add the avocado slices to the pan, crumble over the feta and sprinkle over the coriander. Enjoy straight away with the corn tortillas.