Egg Recipes from Good News Eggs

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Egg Recipes

Don't keep those favourite family egg recipes to yourself - share them with the world!

Send to: Keith Jones, Good News Family Care, Charis House, Hardwick square East, Buxton, Derbyshire SK17 6PT

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"Barbara Martin, Ceredigion"

Baked Herbed Eggs
with Fresh Vegetables

Ingredients:
1 dozen eggs
2 cups low-fat cottage cheese
2 tablespoons mixed, chopped fresh herbs
Salt and pepper
1 cup grated Cheddar cheese
2 cups sliced fresh vegetable (onions, peppers, plus other vegetable of your choice such as courgettes, mushrooms, carrots and broccoli)

Place vegetables in microwave-safe bowl. Cover with cling-film (perforate with fork) and cook on high for 3 minutes. Set aside. Mix eggs, cottage cheese, herbs, salt, and pepper to taste in large bowl. Pour half of mixture into a greased, deep-sided baking tray. Top with well-drained vegetables and grated cheese. Pour remaining egg mixture over vegetables.

Bake at 350 degrees for 45 minutes to 1 hour. Eggs should be set and the topping very lightly browned.

Serves: 8 to 12.

Anna Jones, Glasgow

24-Hour Omelette

Ingredients:
5 slices bread
Butter
5 eggs
2 cups milk
1/2 teaspoon salt
1/2 teaspoon dry mustard
Dash cayenne pepper
5 pieces pre-cooked bacon
1/2 cup green pepper
1/2 cup onion
1 Tablespoon Dijon mustard
6 good dashes of Tabasco pepper sauce

Butter bread and slice into 1-inch cubes. Grease two pie plates or a 9 x 9 inch pan and put bread cubes and cheese in them. Mix remaining ingredients together and pour equally in the two pie plates. Cover and refrigerate overnight. Bake covered at 325 degrees for 1 hour. Bake uncovered for 5 minutes.

Serves: 8

Maria Grimshaw, Welshpool

Tray of eggs

Cheesy Herbed Soft
Scrambled Eggs

Ingredients
16 eggs, beaten
4 oz cream cheese, softened and cut in 1/2-inch cubes
2 ounces feta cheese, crumbled
1 cup cheddar cheese, grated
1/2 cup fresh herbs, chopped
1 Tablespoon olive oil

Heat a large 10- to 12-inch heavy-bottomed frying-pan on medium-high. Add oil and tip to distribute over bottom of pan. Add eggs. Gently begin to move cooked eggs off bottom of pan, tipping as you go. Begin to add cream cheese and feta cheese. Continue moving eggs around pan. When most of eggs are set but still creamy, turn down heat to low. Sprinkle top with grated cheese and fresh herbs. Cover and turn off heat, and let set for 5 minutes to melt cheese and steam eggs a little.

Variations: Smoked salmon, green chili, sauteed or vegetables. As a casserole, add ingredients in same order to large casserole dish and bake at 350 degrees for 20 to 25 minutes (or until liquid does not jiggle in middle).

Serves: 8

Jeanette Jenkins, Bollington

Cheddar Creamed Eggs with Bacon

Ingredients
1-1/2 cups sharp cheddar cheese
1-1/2 cups milk
6 hard-boiled eggs, sliced
4 slices bacon
3+ Tablespoons flour
1 medium onion, chopped

Brown bacon and reserve. Drain most of drippings from frying pan. Saute onion in remaining fat. Combine cheese and flour and add to onion in pan. Add milk and stir on medium heat until mixture thickens. Fold in eggs and crumbled bacon. Serve over toast.

Serves: 4.

Mrs. L Malin, Heywood

Eggs In Snow


Ingredients
2 slices bread
2 eggs, separated
Grated cheese
Butter and nutmeg
Salt and pepper

Toast bread on 1 side; turn. Toast other side very lightly. Butter lightly toasted side; keep hot. Add seasonings and pinch of nutmeg to egg whites; beat until stiff. Spread over buttered toast. Make slight indentation in middle; drop in egg yolk. Sprinkle with cheese; put under hot grill a few minutes until egg yolk has set. Serve.

Serves: 2.

Lyn Martin, Stourport-on-Severn

Country-Style Omelette

Ingredients:
6 slices bacon
1 large baking potato
5 to 6 spring onions, thinly sliced
2 tomatoes
1 Tablespoon butter
2 Tablespoons chopped parsley
6 eggs
2 teaspoons water
4 drops Tabasco pepper sauce
salt and pepper

Cut bacon into small pieces. Fry until crispy in a 9-inch ovenproof frying-pan. Remove bacon and set aside. Peel and cut potato into 1/4-inch dice. Saute slowly in bacon fat. When almost done add green onions and cook until potatoes are lightly browned and onion is softened. Drain excess fat from frying-pan. Peel, de-seed and chop tomatoes. Melt butter in saucepan. Cook tomatoes over fairly high heat for 3 to 4 minutes until most of juice has evaporated. Spread potatoes and onions evenly around pan. Sprinkle with bacon. Add cooked tomatoes and chopped parsley. Beat 6 eggs with water, Tabasco, salt and pepper. Pour eggs over potato mixture. Cook over low heat until eggs start to set. Lift around sides of the pan so the uncooked portion flows under the cooked part. Place under grill as far away from heat as possible for 5 to 10 minutes until top is set and lightly browned. Slide out of pan onto serving plate. Cut in wedges to serve.

Serves: 4

Mary Washbrook, Dove Holes

Basket of eggs

Microwave Scrambled Eggs

Ingredients
Eggs
1 teaspoon butter per egg
1 Tablespoon water per egg

Melt butter in microwave. Add desired number of eggs. Whisk slightly. Cover. Cook in microwave on high power as follows. Stir 1 to 2 times during last half of cooking.

1 egg: 30 to 45 seconds
2 eggs: 1 to 1-1/2 minutes
4 eggs: 2-1/2 to 3 minutes
6 eggs: 3-1/2 to 4-1/2 minutes
8 eggs: 4-1/2 to 5-1/2 minutes

These are light, fluffy, and delicious. Be careful not to overcook.

Brenda Crook, West Yorkshire

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