Cracking ideas

You’ll never be short of a brunch, lunch or supper idea, so long as you have a trusty box of free range eggs in the cupboard! Here’s some egg-spiration to elevate your egg dishes to the next level…

Savoury Japanese pancake
Try this spin on a pancake for supper. Fry 2 sliced spring onions in oil, then set aside. Then beat an egg with 50g plain flour and 4 tbsp water. Add 50g cabbage finely sliced and 50g Co-op King Prawns (cooked) and half the spring onions. Heat oil in a 20cm frying pan, add the batter, then fry on low for 5 mins, flip and repeat. Serve scattered with the remaining spring onions and drizzled with mayo and chilli sauce.

Veggie stir-fry scramble
Egg-fried rice is a classic, but you can add egg to bulk up your main stir-fry dish too. Cook up sliced spring onions, garlic and chilli along with a pack of stir-fry veg, then turn down the heat and pour in beaten egg. Leave it for a minute to set a little, then stir to scramble it and continue until it is completely set. Serve drizzled with hot sauce and soy sauce.

Baked eggs
Turn a side dish into a hearty main by baking eggs into your ratatouille mix. Make a simple baked ratatouille by chopping a mix of veg such as courgette, peppers, red onion and aubergine (optional), and put into a roasting tin with whole cherry tomatoes. Scatter with chopped garlic, drizzle with oil and season. Roast in a medium oven for about 35 mins until everything is soft and cooked, then make a few holes in the mixture and crack an egg into each. Bake for about 5 mins until set.

Crumpet rarebit
Make a proper meal of your crumpet supper by beating an egg in a dish with 1 tbsp milk, 100g grated cheddar and a splash of Worcestershire sauce. Put the crumpets on the grill tin, then pile on the cheesy mixture and grill until golden and bubbling. Serve with green salad and tomatoes.