A ‘ROoST’ BOoST IN YOUR BREAKFAST, LUNCH AND DINnER!

Eggs are, hands down, the most versatile
food on earth. Our ROOST eggs offer added
value for a cost effective tea, PLUS they
have nutrition pretty cracked!

Scrambled, poached, fried, boiled or baked!
Here are some inspiring ways to get an egg
in your tum!

• 

  MEDITERRANEAN SALAD

  As the sun continues to shine why not make up a cool alternative for lunch or dinner?

  FULL RECIPE
  

  As always chop and change the ingredients to make it your way – but don’t forget those tasty birdbros eggs!

  Ingredients:
  2 little gem lettuce, leaves separated
  200g can tuna steak in oil or brine, drained & flaked
  250g small tomatoes, quartered
  1 red onion, sliced into 7mm rounds
  6 medium birdbros eggs, hard–boiled and halved
  Handful pitted black olives, halved
  4 tbsp extra virgin olive oil
  2 tbsp lemon juice
  2 tsp Dijon mustard
  1 small clove garlic, crushed

  Optional ingredients
  150g French beans, halved
  1 red pepper, deseeded and quartered
  1 courgette, sliced on the diagonal 4mm thick

  1. Scatter lettuce leaves in shallow serving bowl and add tuna, tomatoes, eggs, red onions and olives.
  2. In a small bowl whisk together oil, lemon juice, mustard, garlic and season well, add a pinch of sugar to taste if you like. Drizzle over the salad just before serving.

  As a delicious, part cooked option:
  Bring a pan of water to the boil, add beans and boil for 2 minutes, drain and rinse under cold running water until cooled. Heat a chargrill pan, cook peppers, courgettes and onions in batches for 2-3 minutes per side until char-lined and just tender. Cool. Then follows step 1 and 2 above

  Enjoy!

• 

  RASPBERRY CHEESECAKE

  This delicious recipe for Raspberry Cheesecake, courtesy of our friends over at egginfo.co.uk, will hit the mark.

  FULL RECIPE
  

  Perfect for that alfresco dining now the weather is getting warmer. Swap out the raspberries for your own favourite ingredients.

  Ingredients:

  For the base:
  50g (1 3/4oz) amaretti biscuits, crushed
  100g (3 1/2 oz) digestive biscuits, crushed
  75g (2 3/4 oz) butter, melted

  For the filling:
  175g (6oz) raspberries, thawed if frozen 2 tablespoons icing sugar
  2 x 200g carton full-fat soft cheese
  200g tub creme fraiche
  2 large birdbros eggs
  zest and juice of 1 small lemon
  75g (2 3/4oz) caster sugar
  1 tablespoon cornflour
  icing sugar, to dust

  1. Preheat the oven to Gas Mark 6/200C/400F.
  2. Grease the base and sides of a 20cm (8-inch) spring-base cake tin and line with baking parchment.
  3. To make the base, mix the biscuits with the butter and spread over the base of the tin. Chill.
  4. To make the filling, blend the raspberries in a food processor with the icing sugar and set aside.
  5. Rinse out the food processor. Put the remaining ingredients in the food processor and blend until smooth. Pour the mixture over the base, and then spoon over the raspberry purée. Use a skewer to swirl through the mixture to create a marbled effect. Bake for 20 minutes and then reduce the temperature to Gas Mark 4/180C/350F and bake for a further 40 minutes. Cover the top loosely with foil if it begins to brown too much
  6. Leave to cool in the tin. Remove the sides from the tin and peel off the lining paper. Place the cheesecake on a serving plate. Serve chilled and dusted with icing sugar and garnish with whole raspberries.
  7. Enjoy!

• 

  TOAD IN THE HOLE

  Nothing better than on a cold wintry day to serve it hot straight from the oven.

  FULL RECIPE
  

  This recipe is a classic – toad in the hole.

  Have it on its own, or serve with roast potatoes, veg and lashings of hot gravy. A true winter warmer!

  Serves 4
  Preparation time – 10 mins
  Cooking time – 40 mins

  Ingredients:
  140g plain flour
  3 medium birdbros eggs
  300ml milk
  2 tsp Dijon mustard
  2 tbsp vegetable oil
  8 Cumberland sausages
  4 rosemary sprigs

  1. Heat oven to 240C/220C fan/gas 9. In a food processor, or in a bowl, combine the flour, eggs, milk, mustard and some salt and pepper, blitz or beat until smooth, then leave to rest for 30 mins.
  2. Pour the oil into a metal roasting tin about 30 x 23cm and 7.5cm deep. Brush the oil all over the sides and bottom, then place in the oven. When the roasting tin is very hot and smoking, place the sausages inside, evenly spread out, and cook for 5 mins.
  3. Give the rested batter a stir and pour into the really hot tin – take care as it may spit. Quickly sprinkle over the rosemary, then place in the middle of the oven. Do not open the door for 25 mins, then check and if needed, cook for a further 5-10 mins. Cook until puffed up and brown and the batter is completely cooked through. Serve straight from the dish.
  4. Enjoy!

• 

  CHOCOLATE PUDdING

  Time for a treat – Who doesn’t like chocolate pudding? Get those taste buds going with this quick and simple recipe!

  FULL RECIPE
  

  Prep time: 10 mins
  Cooking time: 25 mins

  Ingredients
  50g/2oz butter
  75g/3oz caster sugar
  4 large birdbros eggs, separated
  300ml/1/2pt milk
  50g/2oz self-raising flour
  4tbsp cocoa

  Method
  1. Preheat the oven to 180C/Fan 160C/ Gas Mark 4. Lightly oil 6 x 175ml/6floz ovenproof dishes. In a large bowl, cream the butter and sugar together using an electric whisk until the mixture is pale and fluffy.
  2. Add the egg yolks and beat again until smooth. Add the milk, flour and cocoa and blend again using the electric whisk until smooth and quite runny.
  3. Wash the whisk heads, then in a clean bowl, whisk the egg whites until they form soft peaks. Gently fold into the chocolate mixture. Divide between the prepared dishes. Bake for 12 mins or until risen. Carefully transfer to serving plates and serve straight away.
  4. Sprinkle with icing sugar.
  5. Enjoy!

• 

  EGG BRUSCHETTA

  A little mid-week treat that is simple to prepare as a great starter or a quick and easy snack.

  FULL RECIPE
  

  From the Italian meaning ‘to toast’ and traditionally served with tomatoes mixed with other tasty ingredients.

  1 large birdbros egg
  2 thick slices ciabatta bread
  5ml/1 tsp olive oil
  1 large tomato, diced
  15ml/1 tbsp snipped fresh basil
  salt and freshly ground black pepper
  1 sliced avocado, halved
  15ml/1 tbsp virtually fat free vinaigrette style dressing

  1. Place the egg in a small pan of cold water. Bring slowly to the boil, then cook for 6 mins. Drain, rinse in cold water, tap the shell all over and remove. Slice the egg.
  2. Brush both sides of the bread with the oil and cook under a hot grill until golden and crisp on both sides. Mix the tomato and basil with plenty of seasoning.
  3. Divide the tomato between the bread slices, top each with the avocado and eggs and drizzle a little dressing over each. Serve immediately.
  4. Enjoy!

• 

  SCRAMBLED EGGS WITH SMOKED SALMON

  Planning a well deserved lazy weekend morning?

  FULL RECIPE
  

  Why not spoil yourself with a special breakfast treat? Smoked Salmon and Scrambled Eggs – a simple treat for the late mornings getting out of bed!!!

  Ingredients:
  A small knob of butter
  2 large birdbros eggs
  2 tbsp milk, optional
  50g smoked salmon
  1 tbsp dill, roughly chopped
  Buttered toast, to serve

  1. Heat the butter in a small frying pan over a medium-low heat until sizzling. Whisk the eggs and milk (if using) together in a bowl and add to the pan.
  2. Leave for 20 seconds, then gently start stirring the eggs with a wooden spoon. Continue to stir until the eggs are almost set (they will continue to cook once removed from the heat).
  3. Tip out onto a plate. Top with smoked salmon and dill. Sprinkle over a little seasoning, then enjoy immediately with toast.
  4. Enjoy!