O Egg Spicy Eggs
Spicy Fried Eggs

A traditional snack with a modern twist great for breakfast or late night snack.

Serves: 2

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  • 2 ripe plum tomatoes
  • olive oil, for cooking
  • 4 slices ciabatta or other rustic type bread
  • 4 large eggs
  • 2 garlic cloves, thinly sliced
  • 1 red chilli, thinly sliced into rings (optional)
  • 1 tablesp. fresh chives, chopped
  • ½ teasp. balsamic vinegar
  • Sea salt and freshly ground black pepper
  • Lightly dressed baby leaf salad with herbs, to serve

To Cook


Heat a heavy-based griddle pan. Thickly slice the plum tomatoes and then lightly brush with olive oil. Add to the heated pan and cook for about 5 minutes until nicely marked. Transfer to a plate and keep warm. Brush the bread with a little more oil and toast on the same pan until nicely marked.

Meanwhile, heat a little olive oil in a large non-stick frying pan and crack in the eggs. Scatter over the garlic and chilli, if using and cook for a couple of minutes, spooning the hot oil over the egg yolks until they are cooked to your liking.

Place the griddled bread on warmed plates and quickly arrange the griddled tomatoes on top.

Scatter the chives into the egg pan and sprinkle over the balsamic vinegar. Season generously, then slide the eggs on to the tomatoes and drizzle over any pan juices. Add a small pile of the salad to each plate to serve.

Nutritional Content

Protein: 13g 

Carbohydrates: 26g 

Fat: 24g 

Iron: 2.0mg 

Energy: 346kcal 

Recipe courtesy of Bord Bia

O Egg Smokedsalmon Eggs

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

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  • 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



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

O Egg Mushroom Omlette

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

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  • 2 teasp. sunflower oil
  • nob unsalted butter
  • 100g chestnut mushrooms, sliced
  • 3 large eggs
  • 1 teasp. fresh chives, chopped
  • Salt and freshly ground black pepper
  • Lightly dressed rocket salad and crusty French bread, to serve (optional)


To Cook


Preheat the grill and heat a non-stick frying pan, that’s base is about 20cm (8 inch) in diameter. Add half of the oil and butter and once the butter is foaming, tip in the mushrooms. Season to taste 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 oil and then the 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.

Recipe courtesy of Bord Bia

O Egg Pancakes And Berries

Warm pancakes with Berries & Maple Syrup

A breakfast treat or delicious dessert 

Serves: 4

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  • 150g (6 oz) plain flour
  • 1 teasp. baking powder
  • 2 tablesp. sugar
  • 3 eggs
  • 1 tablesp. Greek style yoghurt
  • Milk
  • Butter for cooking  


To Cook


Place the flour, baking powder and sugar in the food processor. Whiz to mix well. Add the eggs, yoghurt and enough milk to make a thick, but not too thick batter. Heat a knob of butter on a non-stick pan. Take spoonfuls of the batter and cook on the hot pan for 3-4 minutes on each side until nicely browned. Keep warm.



Serving Suggestions

Serve with berries sprinkled with caster sugar or any other fruit, and maple syrup. A spoonful of Greek style yoghurt would also be nice

O Egg French Toast

French Toast

A delicious breakfast treat

Serves: 2

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6 large free range eggs.

Slices of bread.

½ cup of milk

Nutmeg to taste.

Sweet Syrup (Maple, Golden, Jam, everything goes well with this recipe).

Butter and oil.



  • Mix the eggs, the milk and the nutmeg in a bowl until you make a homogeneous mixture. 

  • Put the butter to melt in a pan and add some oil to avoid burning the butter.
  • Dip each slice of bread in the egg mixture.
  • Place the bread dipped in egg mixture into the hot pan.
  • Fried each side of the bread until a golden/custard colour crust forms.
  • Serve them and put some sweet syrup on top.