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Egg-cellent recipes for your weekend brunch

free range eggs

According to the British Egg Industry Council, eggs are packed with protein and essential vitamins. Naturally rich in vitamin B2 (riboflavin), vitamin B12, vitamin D, selenium and iodine and a whole other bunch of goodness, eggs taste pretty good and are the staple of weekend brunches everywhere.

Why not start your weekend off with these delicious egg-based recipes from The Black Farmer?

Egg Muffins with Cheese, Ham and Vegetables


Makes 12


  • 6 The Black Farmer eggs
  • 2 tbs milk
  • 4 slices cooked ham, chopped
  • 50g red pepper, chopped
  • Half a small onion, chopped
  • 50g white mushrooms, chopped
  • 100g cheddar cheese, grated
  • Good grind of salt and pepper
  • 1 tbs olive oil


1. Preheat oven to 180 degrees C (or 160 degrees C Fan) Gas Mark 4
2. Grease a muffin tin.
3. Chop and saute all vegetables in the olive oil until tender.
4. Add chopped ham.
5. Evenly distribute the vegetables and ham into the muffin tin.
6. Sprinkle the cheese over the vegetables.
7. Whisk the eggs, milk, salt and pepper in a bowl.
8. Evenly distribute egg mixture into the muffin tins – no more than 2/3 full.
9. Bake for 15 to 20 minutes until golden brown.
10. Remove from oven and turn out onto a baking tray.
11. Serve warm.


Quiche with Cherry Tomatoes



For the pastry

  • 200g Plain white flour
  • 100g Butter (unsalted)
  • Salt
  • Alternatively, ready-made chilled pastry is perfectly good.

For the filling

  • 200g Cherry tomatoes (cut into halves)
  • 3 The Black Farmer eggs
  • 150ml Milk
  • 4 tbsp Double cream
  • 1 tbsp Chives (chopped)
  • 75g Cheddar cheese, grated
  • Basil leaves for decoration


  • 20cm loose bottomed flan tin
  • Baking parchment


1. Preheat the oven to 220C (200C fan, gas mark 7).
2. If you are making the pastry, put the flour and a pinch of salt in a mixing bowl. Rub
in the butter until it resembles fine breadcrumbs. Gradually add some cold water to bring
the crumbs together to form a firm dough. Wrap in cling film and put in the fridge to rest
for 20 – 30 minutes.
3. Lightly flour your work surface, and then roll out the pastry to about 3mm thickness.
Lift the pastry over your rolling pin and carefully position over the flan tin. Firmly smooth
down over the base and up the sides of the tin. Trim the edges of the pastry with a sharp
knife. Allow to rest.
4. Over the top of the pastry lay a circle of baking parchment and fill with baking beans.
5. Bake for 10 minutes until pale golden brown. Remove from oven, take out the
beans and parchment and then put back in the oven for another 5 minutes until golden.
6. Lower the oven temperature to 190C (170C fan, gas mark 5).
7. Sprinkle most of the cheddar cheese into the pastry case, top with halved tomatoes
and chives.
8. Beat the eggs, milk and cream together in a bowl, add a grind of black pepper, then
pour carefully into the pastry case over the other ingredients. Sprinkle the remaining
cheese on top.
9. Bake for approx. 25 minutes until golden brown. The quiche should feel softly set.
10. Remove from the oven. Allow to cool. Serve with a fresh salad and crusty bread.

The Black Farmer has recently released two new egg varieties, Protein Plus Eggs and White Eggs. Wilfred Emmanuel-Jones, aka The Black Farmer, said: “I’ve listened to my customers and the new egg varieties are in response to their desire for more choice. I am always striving to push the boundaries and reintroducing White Eggs as a staple is no exception. We’re bringing them back to be an everyday egg again, like they once were. The Protein Plus Eggs gives customers the chance to pack in more nutrients where they may struggle to in their daily diet. Choice is King.”

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