Some of My Favourite Egg Recipes for British Egg Week

Photograph Pietro Izzo via Flickr

It’s British Egg Week, a celebration of all things eggy and a chance for me to sing the praises of one of nature’s almost perfect foods. An important source of high quality protein, vitamins, minerals and amino acids, a medium egg only contains about 66 calories. Nutritional research in the mid twentieth century concluded eggs were high in cholesterol which led to poor old eggs getting a very bad rap, but more recently research has conclusively found that these accusations were false. Eggs are an important part of a balanced diet and unless specifically advised to by a health professional there is no need to limit their consumption.

Eggs are a very economical source of seriously high quality nutrition and one of the best ‘fast foods’ I know. Britain has long been encouraged to ‘go to work on an egg’ and that may be easier than you think. It takes less than five minutes to soft boil, poach or scramble some eggs for breakfast. By the time the toast is ready so are the eggs! Having said that, eggs aren’t just for breakfast. These nutritional powerhouses are kitchen staples and frankly I’d be lost without them.

Here in England, the British Lion Mark means eggs are from a trusted, traceable source and produced to high standards of food safety.  I also can’t stress enough how important it is to buy organic, free range or pastured eggs. While battery cages are banned in the European Union, there are still eggs being laid by hens kept in “enriched cages” who never see the light of day. Avoid ‘barn’ eggs or eggs that don’t specifically say ‘free range’ or ‘organic’ on the package. Even better, source your eggs directly from a local farm with high welfare standards.

Lion eggs are date stamped with a use by date, but if you are ever unsure, there’s an easy way to tell if eggs are fresh. Simply put an egg into a glass or bowl of water. Fresh eggs will sink and lie flat. Older but still fresh eggs will stand with one side pointing upwards. If the egg is no longer fresh it will float to the top.

There’s virtually no end to the wonderful ways you can use eggs in wholesome breakfasts, lunches, dinners and desserts.

Some of my favourite egg recipes Collage


Poached Eggs

Basil Cheese Strata

Brie and Basil Strata

French Toast Casserole


Egg Salad Sandwiches

Salade Frisée aux Lardons


Pizza Florentine

French Bread Egg Pie


Orange Angel Food Cake with Orange Glaze

Blueberry Bread Pudding

Caramel Croissant Pudding

For more information and recipes, visit the British Egg Week website.

This is not a sponsored post.

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Article by April Harris

April has written 1291 great articles for us.
April is a writer, recipe developer, frequent traveller and blogger sharing travel, food, and style. Based in the south of England, April is a British Canadian who is passionate about family, hearth and home, healthy living (with treats!) and the transformative power of travel.
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  1. Looks awesome April, after struggling a I was able to put to code correctly.

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