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 Colcannon Cakes Poached Egg

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

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  • 450g potatoes
  • about 40g butter
  • 3 scallions, finely chopped
  • Sea 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
  • Fresh watercress sprigs, to serve


To Cook


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. Shape 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 and stir in the scallions 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 to serve.


Nutritional Content

Protein: 13g 

Carbohydrates: 23g 

Fat: 46g 

Iron: 2.5mg 

Energy: 555kcal 


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

To Cook


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.


Nutritional Content

Protein: 25g 

Carbohydrates: 20g 

Fat: 23g 

Iron: 2.1mg 

Energy: 384kcal 


Recipe courtesy of Bord Bia

O Egg Goats Cheese Devilled Eggs
Goats Cheese Devilled Eggs

A traditional snack livened up!

Serves: 4

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6 large free range eggs, hard boiled and peeled.

3 Tbsp. good mayonnaise.

Handful of chopped pecans.

Handful of chopped parsley.

1 small apple /  stalk of celery chopped

1 small tub of creamy goat cheese

Seasoning (Salt and pepper)


Note: The smallest you can chop the ingredients, the prettier the finished deviled eggs look.


Halve the hardboiled eggs.

Remove all the yolks and place them in a bowl.

Crush all yolks with a fork and mix in the mayonnaise, pecans, apple/celery and goat cheese. 

Taste and season accordingly.

Fill the egg white with this mixture.

Garnish with the chopped parsley.

O Egg Chinese Onion Pancake

Egg Chinese Tortilla Pancake

Quick and easy snack for any time of the day or night!

Serves: 4

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Dipping sauce:

4 large free range eggs slightly beaten 

50 ml Soy sauce

Red or green chili sliced (Depending on your love for heat you can add as many as you like).

1 tsp. Sesame oil

1 Tbsp. of sweet and light vinegar such as white wine, cider, raspberry or rice.

A splash of water.



Vegetable oil.

4-6 cleaned and top off scallions 


4 plain flour tortillas



Mix all the dipping sauce ingredients and transfer to a small bowl.

Heat a pan and pour some vegetable oil (Not too much as we want a charred look)

Fried the scallions until they look crisp with a bit of charred. (About -3 minutes over high heat)

Remove the scallions into a plate.

Add a bit of more vegetable oil into the pan and when hot add the beaten eggs. 

Cook the eggs to your liking and put them into a plate.

Heat up a pan and add a very small amount of vegetable oil. When hot, add the tortilla and flip when is starting to blister.

When the two sides have blistered, add some of the scramble eggs and scallions.

Fold the tortilla with the filling into a half or quarters and crisp the tortilla. 

Serve immediately and dip into the sauce. You can accompany this easy dish with little gem lettuce salad on its own.