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Soft Boiled Eggs and Smoked Salmon Bagels


The smoked salmon in this recipe could be replaced with slices of cooked ham or cured tongue; or try wilted spinach for a vegetarian alternative.

Serves 4

Ingredients

  • 4 large eggs
  • 2 bagels
  • butter, for spreading
  • 200g packet smoked salmon slices
  • 2 tablesp. crème fraîche
  •  A little salt and freshly cracked black pepper
  • 1 teasp. fresh chives, chopped

To Cook

Method

Place the eggs in a small pan of water and boil for 5 minutes, then drain and plunge in

to a bowl of iced water. Set aside for 10 minutes as this will make them much easier to peel.

Preheat the grill to high. Cut the bagels in half and arrange on a grill rack. Cook for 1-2 minutes until toasted. Spread with a little butter.

Place the toasted bagel halves on warmed plates and ruffle the smoked salmon slices on top. Add half a tablesp. of crème fraîche.

Serving Suggestions

Shell the eggs and cut each one in half, then arrange on top of the smoked salmon and crème fraîche. Season lightly and sprinkle with the chives to serve.

Nutritional Content

  • Protein: 25g
  • Carbohydrates: 20g
  • Fat: 23g
  • Iron: 2.1mg
  • Energy: 384kcal

Courtesy of Egg Recipes – bordbia.ie

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July 6th, 2012

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Mushroom Omelette


Omelettes are really quick to make. Don’t be tempted to over-beat the eggs, as it will spoil the texture.

Serves 1

Ingredients

  • 2 teasp. sunflower oil
  • Knob of unsalted butter
  • 100g chestnut mushrooms, sliced
  • 3 large eggs
  • 1 teasp. fresh chives, chopped
  • A little salt and freshly-ground black pepper
  • Lightly-dressed rocket salad and crusty French bread, to serve

To Cook

Method

Heat a non-stick frying pan, with a base is about 20cm in diameter. Add half of the oil and a little butter. Once the butter is foaming, tip in the mushrooms. Season and then sauté for 2-3 minutes. Tip into a bowl and set aside.

Wipe

out the frying pan and return to the hob. Break the eggs into a bowl and add the chives; then season and lightly beat. When the pan is hot, add the remaining oil and then a little more butter, swirling it around so that the base and sides get coated.

While the butter is still foaming, pour in the egg mixture, tilting the pan from side to side. Stir gently with a fork or wooden spatula, drawing the mixture from the sides to the centre as it sets. When the eggs have almost set, scatter over the reserved mushrooms. Tilt the pan away from you slightly and use a palette knife to fold over the omelette.

Serving Suggestions

Slide on to a warmed plate and serve at once with the rocket salad and some crusty bread.

Other suggested fillings are roasted peppers, crispy bacon, scallions or tomatoes depending on what's in the fridge.

Courtesy of Egg Recipes – bordbia.ie

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July 6th, 2012

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Marmalade Muffins


The trick to fluffy muffins is to fold the wet and dry ingredients together as briefly as possible until just combined; don’t worry if the mixture still looks a little lumpy. These muffins are best served on the day they are made.

Serves 12

Ingredients

  • 75g butter
  • 225g plain flour
  • 1 tbsp baking powder
  • ¼ teasp. bread soda
  • Pinch of salt
  • 100g stone-ground wholemeal flour
  • 120ml milk
  • 5 tablesp. natural yoghurt
  • 2 eggs, beaten
  • Finely grated rind of 1 orange
  • 100g marmalade

To Cook

Method

Preheat the oven to Gas Mark 4, 180ºC (350ºF). Line a muffin tin with deep pape

r cases. Melt the butter in a small pan or in the microwave. Remove from the heat.

Sift the plain flour, baking powder, bread soda and salt into a bowl. Stir in the wholemeal flour. Beat together the milk, yoghurt, eggs, warm melted butter and orange rind. Make a well in the dried ingredients and stir in this mixture along with the marmalade.

Spoon the mixture equally into the paper cases and bake for 20-25 minutes until well risen and golden brown. Leave to cool for five minutes, then serve warm with a pot of hot coffee.

Nutritional Content

  • Protein: 6g per muffin
  • Carbohydrates: 28g per muffin
  • Fat: 8g per muffin
  • Iron: .9mg per muffin
  • Energy: 195kcal per muffin

Cook's Note: If you don't fancy using marmalade try making them with lemon curd instead.

Courtesy of Egg Recipes – bordbia.ie

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July 6th, 2012

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Colcannon Cakes with Poached Eggs and Hollandaise Sauce


This dish would also be delicious served with a slice of baked ham or bacon if you have any leftover. Alternatively, chop up the ham or bacon and add to the colcannon mixture before shaping into patties.

Serves 4

Ingredients

  • 450g potatoes, peeled
  • 40g butter
  • 3 scallions, finely chopped
  • A little salt and freshly-cracked black pepper
  • 50g Savoy cabbage, shredded
  • A little plain flour, for dusting
  • Olive oil, for frying
  • 1 tablesp. white wine vinegar
  • 4 large eggs

For the Hollandaise Sauce

  • 2 teasp. white wine or tarragon vinegar
  • 2 large egg yolks
  • 100g unsalted butter

To Cook

Method

Cook the potatoes in a covered pan of boiling salted water for 15-20 minutes until tender.

Meanwhile, heat a knob of the butter and one tablespoon of water in a heavy-based pan with a lid, over a high heat. When the butter has melted and formed an emulsion, add the scallions and cabbage with a pinch of salt. Cover, shake vigorously and cook over a high heat for 1 minute. Shake the pan again and cook for another minute, then season with pepper.

Drain the potatoes and mash until smooth, then beat in the remaining butter. Fold in the cabbage mixture. S

hape the mixture into four balls, dust with flour and press into neat patties.

Heat a thin film of olive oil in a heavy-based frying pan and add the patties, then cook for 3-4 minutes on each side until golden brown.

To make the poached eggs, bring a large pan of water to the boil. Add the vinegar and season with salt and keep at a very gentle simmer. Break the eggs into the water and simmer for 3-4 minutes until just cooked but still soft on the inside. Remove with a slotted spoon and drain well on kitchen paper, trimming away any ragged edges.

To make the hollandaise sauce, place the vinegar and egg yolks in a food processor with a pinch of salt. Blend until just combined.

Gently heat the butter in a heavy-based pan until melted and just beginning to foam. Turn on the food processor and with the motor running at medium speed; pour in the melted butter in a thin, steady stream through the feeder tube. Continue to blitz for another 5 seconds and pour back into the pan but do not return to the heat. Allow the heat from the pan to finish thickening the sauce as you stir it gently for another minute before serving. Season to taste with salt.

Serving Suggestions

To serve, place a colcannon cake on each warmed plate and place a poached egg on top of each one. Spoon over the hollandaise sauce and add a grinding of black pepper.

Nutritional Content

  • Protein: 13g
  • Carbohydrates: 23g
  • Fat: 46g
  • Iron: 2.5mg
  • Energy: 555kcal

Courtesy of Egg Recipes – bordbia.ie

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July 6th, 2012

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Cheese and Tomato Macaroni with Ham


This is a great option for anyone who loves macaroni cheese without all of the hassle of making a béchamel sauce. The addition of the cherry tomatoes and ham make it more of a meal that all of the family should enjoy.

Serves 4

Ingredients

  • 225g dried macaroni
  • 200g carton crème fraîche
  • 2 large egg yolks
  • 1 teasp. Dijon style mustard
  • A little salt and freshly ground black pepper
  • 100g mature hard cheese, finely grated
  • 225g cherry tomatoes
  • 100g cooked ham, chopped
  • Lightly dressed green salad, to serve

To Cook

Method

Preheat the oven to Gas Mark 4, 180

ºC (350ºF). Cook the macaroni in a large pan of boiling salted water for 10-12 minutes until just ‘al dente’ (tender but still firm to the bite).

Place the crème fraîche in a bowl and beat in the egg yolks and mustard, then season to taste.

Drain the pasta and return to the pan. Stir in the crème fraîche mixture with the cheese, then gently fold in the cherry tomatoes and ham.

Tip the macaroni mixture into an ovenproof dish. Bake for 15-20 minutes until golden brown and bubbling. Leave to stand for a few minutes and then serve straight from the dish with a large bowl of salad.

Nutritional Content

  • Protein: 20g
  • Carbohydrates: 44g
  • Fat: 28g
  • Iron: 1.8mg
  • Energy: 499kcal

Cook's Note: Small blanched broccoli florets would work well instead of ham.

Courtesy of Egg Recipes – bordbia.ie

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July 6th, 2012

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Mrs. Kelleher’s Christmas Ice Cream Pudding Recipe


(Courtesy of Riverview Free Range Eggs)

Ingredients

Preparation time

  • 30 Mins plus freezing

Method

Put sugar and water into a pan.  Dissolve the sugar over a gentle heat.  Then boil steadily until it forms a syrup.  Beat the egg yolks well, then carefully pour the syrup on to them.  Continue to whisk to a thick, mousse-like mixture. Whip the cream.  Fold the cream and vanilla essence into the mousse with the fruit and nuts.  Pour into a pudding bowl and freeze.

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July 6th, 2012

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You can’t beat eggs on the menu!


‘Oh yes you can!’ say the guys and gals at Riverview Eggs as they list a cracking Top 10 Irish recipes using Eggs.

1. The ultimate breakfast has to be a pair of soft boiled eggs with toast soldiers. Simmer the eggs in salted boiling water for about 4 minutes to achieve a soft runny yolk, and serve with wholegrain slivers of toast – then dunk to your heart’s content!  Egg on your chin? Beauty is in the eye of the beholder!

2. There is little in this world more sublime than an egg fried ‘sunny side up’. Get the taste of California by drizzling a little oil (or a knob of decadent butter) on a non-stick frying pan, season with freshly ground black pepper and a sprinkle of sea salt.  Don’t flip the beauty; serve to your guests’ liking ideally with pancakes (buckwheat – if you can) and lashings of maple syrup and crispy rashers (that’s another Irish bit)!  ‘California Dreamer………’

3. Few dishes can be suited to breakfast, brunch, lunch or dinner but colcannon cakes topped with poached eggs and hollandaise sauce are great old reliable for any meal.   Scale the portion sizes to suit, add a mixed rocket salad or portion of oven chips and you’ve turned it into a nutritious meal.

4. Egg mayonnaise (hard-boiled eggs smothered in mayonnaise) with a sprinkling of chives and spring onions on a bed of lettuce and tomato and a slice of crunchy brown bread is both tasty and manageable in a lunchbox.  Serve as part of a buffet or include as a tasty filling for a sandwich or wrap.

5. Melted golden goodness – nothing says comfort food quite like a cheese (a good hard cheese) and onion omelette gar

nished with a mixed salad. The combination of creamy melted cheese with slivers of golden soft onion (sweated in butter of course!) is elevated to new heights with the addition of fluffy eggs.  We could fill pages with omelette options.

6. For a superior salad plate pair your meals and salads with sliced hardboiled eggs smeared with creamy mayo and a generous sprinkling of paprika on top.  Add a twist of good old protein to potato salad by adding a mashed boiled egg, or twist tasty Parma ham around the egg to dress it for dinner!

7. Leftovers:  What better way to use your leftovers than to pair them with eggs for an omelette pancake, or a sweet or savoury crêpe. Eggs are a must have item on your weekly shopping list.

8. Re-name Sunday ‘Scrumptious Scramble Sunday’, serving scrambled eggs with smoked salmon and a hint of dill, and wholesome brown soda bread. 1 teaspoon of milk per egg, stir over a medium heat, allowing the mix to set slightly before you stir and voilà – the best scrambled eggs ever!

9. A great ‘evening with the boys’ meal is poached eggs and homemade chips. The secret to poaching an egg is to add a dash of vinegar to the water, bring it to a rolling boil, give it a whisk and then drop in your egg. When you take it from the hot water, dip it into a bowl of cold water to stop the cooking process. Serve with your chunky home cooked chips and dunk them in the yolk! Sloppy but fun.

10. What better note to end a top ten on than with dessert.  How about whipping up some crispy on the outside – gooey on the inside egg white meringues! You will find the ingredients in your store cupboard and they can be topped with any combination of toppings you like.  We love strawberries and cream. Left over yolks can be used to make homemade mayonnaise or lemon curd. Now that’s value for money versatility!

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July 6th, 2012

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"Whatever's in the fridge" Omelette


Ingredients:

  • 1 1/2 tablesp. olive oil
  • 4-6 potatoes, peeled and diced
  • 1 onion, chopped
  • 2 cloves garlic, chopped
  • 8 Riverview Eggs
  • 2 tablesp. grated low fat cheddar cheese
  • A little salt and freshly ground black pepper
  • Chopped parsley

Method: Heat the oil in a non-stick pan and cook the potatoes for 8-10 minutes until nearly cooked and beginning to brown. Add the onion and continue to cook until the onion is just golden, then add the garlic. Beat the eggs in a bowl and add the grated cheese. When the potatoes are just

cooked, season the egg mixture and add to the potatoes. Stir well and allow the eggs to cook on the base. Place a plate over the pan, carefully turn the omelette onto the plate, then slide back into the pan to cook the other side. To serve, sprinkle with parsley and cut into wedges.

Chef's Notes: This versatile recipe serves 4. You can add other ingredients, whatever is available – chopped bacon, scallions, tomatoes, peppers, mushrooms – Whatever you have in the fridge! The Italians like to add courgettes. You can of course use up cooked potatoes but the flavour is much better if you start off with uncooked potatoes. Enjoy!

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June 24th, 2012

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The Hard Boiled Egg


Instructions

Place the eggs in a saucepan and cover with cold water.
Bring to the boil, then reduce the heat to a gentle simmer
for 3-7 minutes, depending on how you like your eggs cooked.
After 3 minutes they will be really soft and after 5 minutes
both the white and the yolk will

be set.

In minutes results

  • 3 mins – really soft boiled yolk and set white
  • 4 mins – slightly set yolk and set white
  • 5 mins – firmer yolk and white
  • 6 mins – hard boiled with lightly soft yolk
  • 7 mins – firmly hard boiled
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June 13th, 2012

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Egg Nog


Serves 6

  • 4 Bord Bia Quality Assured eggs
  • 85g caster sugar
  • 500mls milk
  • 225mls cream
  • 75mls whiskey
  • 1 teasp. freshly grated nutmeg

Separate the eggs into two bowls. Beat the yolks until pale.  Reserve 1 tablespoon of sugar and gradually add the rest into the egg yolks and beat until the sugar has dissolved.  Add in the milk, cream, whiskey and nutmeg and stir to combine.

In a separate bowl beat th

e egg whites until they form soft peaks.  Add in the reserved sugar and beat for 2-3 minutes until stiff peaks form.  Whisk this mixture into the egg yolks.  Chill and serve.

Note:  With this recipe and all dishes containing uncooked fresh eggs, only Bord Bia Quality Assured eggs should be used as they safest eggs available and recommended by the Food Safety Authority of Ireland.  For further information see www.fsai.ie.

Source: http://eggs.ie/

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December 9th, 2011

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