A tray of thirty fresh free-range eggs from hens cared for at Joe's home in Ancroft.
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1
Crack into something tasty
Fresh ideas for your eggs
Three simple favourites to make the most of your Joe’s free-range eggs.
1Serves 2
Creamy Farmhouse Scrambled Eggs
Soft, buttery and on the table in minutes.
View recipe
You’ll need
4 chicken eggs
25g butter
2 tbsp milk (optional)
Salt and black pepper
Buttered toast and chopped chives, to serve
Method
Whisk the eggs with the milk and a pinch of salt and pepper.
Melt the butter in a non-stick pan over a low heat. Add the eggs and stir gently until softly set and steaming.
Spoon straight onto toast, scatter over the chives and enjoy.
2Serves 1–2
Quick Cheddar & Spinach Omelette
A speedy, savoury lunch packed with greens.
View recipe
You’ll need
3 chicken eggs
1 tsp butter
A handful of baby spinach
30g grated Cheddar
Salt and black pepper
Method
Beat the eggs with a little salt and pepper, then melt the butter in a small frying pan.
Wilt the spinach, pour in the eggs and cook over a medium-low heat until nearly set, with no runny egg remaining.
Add the Cheddar, fold the omelette in half and cook for another minute before serving.
3Makes 8–10 slices
Easy Lemon Drizzle Loaf
A sunny teatime bake with a zingy finish.
View recipe
You’ll need
175g softened butter
175g caster sugar
3 chicken eggs
175g self-raising flour
Zest and juice of 1 lemon
75g caster sugar for the drizzle
Method
Heat the oven to 180°C/160°C fan/gas 4 and line a 900g loaf tin.
Beat the butter and sugar until pale, beat in the eggs one at a time, then fold in the flour and zest. Bake for 40–45 minutes, until a skewer comes out clean.
Mix the lemon juice with the remaining sugar, spoon over the warm loaf, then leave to cool before slicing.
