1、Veg-packed noodle & egg bowl

With just four supermarket ingredients you can whip up a simple vegetarian noodle dish for two that's both filling and rich in fibre – ready in just 15 mins

Veg-packed noodle & egg bowl recipe

Ingredients

Method

Cook the noodles following pack instructions, drain and toss with 1 tbsp sunflower oil. Heat another 1 tbsp oil in a frying pan over a medium heat. Fry the veg for 5 mins. Heat the noodles through with the veg and sauce, and season. Peel the eggs and cut in half. Divide the noodles between bowls and top each with the eggs.
https://www.truecookbook.com/recipe/veg-packed-noodle-egg-bowl-10287/

2、Hot-smoked salmon & egg salad

This fresh and vibrant salad is packed full of healthy ingredients
Hot-smoked salmon & egg salad recipe

Ingredients

Method

  1. First, hard-boil the eggs. Put them into boiling water and simmer for 7 mins, if you like a slightly runny yolk, or 8 mins for a set yolk. Allow to cool, then peel and quarter.
  2. Divide the greens equally between plates with the tomatoes, cucumber, avocado and spring onions. Place an egg on top of each salad and flake over some of the hot-smoked salmon.
  3. For the vinaigrette, whisk the ingredients together, adding some freshly ground black pepper, then mix in 1 tbsp water and spoon a little over each dish. Serve with warm soda bread or wholegrain rolls for a delicious lunch or supper.

3、Bean, ham & egg salad

This satisfying salad, crammed full of green vegetables, new potatoes and lean ham is low calorie and low fat
Bean, ham & egg salad recipe

Ingredients

Method

  1. Peel and quarter the eggs. Cook the potatoes in a large pan of boiling water for 8-10 mins or until tender. Tip in the beans for the final 3 mins, then add the peas for the final min. Drain all the veg, cool under cold running water, then drain really well.
  2. For the dressing, mix the juice, mustard and honey together. Season, then pour over the veg. Fold through the ham and top with the eggs. Serve with bread, if you like.

4、Bacon & egg pies

Individual shortcrust pastries that fall somewhere between a Scotch egg and a Gala pie - super for a summer spread
Bacon & egg pies recipe

Ingredients

Method

  1. Heat oven to 200C/180C fan/gas 6. Grease each hole of a 12-hole muffin tin, then line each with a long strip of baking parchment. Roll out two-thirds of the pastry on a lightly floured surface and stamp out 12 x 10-11cm circles (you may need to re-roll trimmings). Press a circle into each hole to line. Wrap the remaining pastry in cling film.
  2. Melt the butter in a frying pan and fry the onion and bacon until the onion is softened and the bacon crisping and browning. Stir in the mace for 1 min, then transfer to a bowl to cool for 5 mins. Stir in 1 egg and the crème fraîche with plenty of seasoning. Divide mixture between the holes and press down firmly with the back of a spoon to make a dip in the middle. Crack 1 quail’s egg into each hole, then season lightly. Beat the remaining egg, then brush over the edges of the pastry.
  3. Roll out the remaining pastry and stamp out 12 x 6-7cm circles. Add a top to each pie, carefully pressing pastry edges together to seal – don’t let the egg escape. Brush with remaining egg and sprinkle with poppy seeds. Bake for 25-30 mins until golden. Cool in the tin, then carefully lift out using the parchment strips to help.

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