Joe’s recipe hub

Cracking recipes for every box

From quick breakfasts to cosy bakes and party-sized quail egg bites, here are plenty of tasty reasons to get cracking.

Chicken egg recipes 6 Quail egg recipes 6
12 recipes
Crack into something tasty

Fresh ideas for your eggs

Six simple favourites to make the most of Joe’s free-range eggs.

Serves 2

Creamy Farmhouse Scrambled Eggs

Soft, buttery and on the table in minutes.

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You’ll need

  • 4 chicken eggs
  • 25g butter
  • 2 tbsp milk (optional)
  • Salt and black pepper
  • Buttered toast and chopped chives, to serve

Method

  1. Whisk the eggs with the milk and a pinch of salt and pepper.
  2. Melt the butter in a non-stick pan over a low heat. Add the eggs and stir gently until softly set and steaming.
  3. Spoon straight onto toast, scatter over the chives and enjoy.
Serves 1–2

Quick Cheddar & Spinach Omelette

A speedy, savoury lunch packed with greens.

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You’ll need

  • 3 chicken eggs
  • 1 tsp butter
  • A handful of baby spinach
  • 30g grated Cheddar
  • Salt and black pepper

Method

  1. Beat the eggs with a little salt and pepper, then melt the butter in a small frying pan.
  2. Wilt the spinach, pour in the eggs and cook over a medium-low heat until nearly set, with no runny egg remaining.
  3. Add the Cheddar, fold the omelette in half and cook for another minute before serving.
Makes 8–10 slices

Easy Lemon Drizzle Loaf

A sunny teatime bake with a zingy finish.

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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

  1. Heat the oven to 180°C/160°C fan/gas 4 and line a 900g loaf tin.
  2. 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.
  3. Mix the lemon juice with the remaining sugar, spoon over the warm loaf, then leave to cool before slicing.
Serves 2

Tomato & Bean Baked Eggs

A cosy, colourful one-pan supper for dipping crusty bread.

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You’ll need

  • 1 tsp olive oil
  • ½ onion, finely chopped
  • 1 garlic clove, crushed
  • 400g tin chopped tomatoes
  • 400g tin cannellini beans, drained
  • ½ tsp smoked paprika
  • 4 chicken eggs
  • Chopped parsley, salt and black pepper

Method

  1. Heat the oven to 200°C/180°C fan/gas 6, then soften the onion and garlic in the oil in an ovenproof frying pan.
  2. Stir in the tomatoes, beans and paprika; season and simmer for 8 minutes.
  3. Make four wells, crack in the eggs and bake for 10–12 minutes, until the whites and yolks are set; scatter with parsley.
Makes 4 rolls

Egg & Cress Picnic Rolls

A fresh, creamy British favourite for lunchboxes and picnics.

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You’ll need

  • 6 chicken eggs
  • 3 tbsp mayonnaise
  • 1 tsp Dijon mustard
  • 1 punnet cress
  • 4 soft bread rolls
  • Black pepper

Method

  1. Cover the eggs with cold water, bring to the boil and simmer for 10 minutes; cool under cold water and peel.
  2. Roughly chop the eggs, then mix with the mayonnaise, mustard, most of the cress and a little pepper.
  3. Fill the rolls, finish with the remaining cress and serve at once, or chill covered and eat within 24 hours.
Serves 6

Cinnamon Bread-and-Butter Pudding

A golden, comforting pudding made from everyday favourites.

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You’ll need

  • 8 slices white bread
  • 40g softened butter
  • 75g raisins
  • 4 chicken eggs
  • 500ml milk
  • 50g caster sugar
  • 1 tsp ground cinnamon
  • 1 tsp vanilla extract

Method

  1. Heat the oven to 180°C/160°C fan/gas 4; butter the bread, cut into triangles and layer in a greased baking dish with the raisins.
  2. Whisk together the eggs, milk, sugar, cinnamon and vanilla, pour over the bread and leave to soak for 10 minutes.
  3. Bake for 30–35 minutes, until golden and the custard is set in the centre, then serve warm.
Crack into something tasty

Little eggs, big recipe ideas

Six fun ways to turn Joe’s quail eggs into something special.

Makes 12

Oven-Baked Mini Scotch Eggs

Perfectly picnic-sized and wonderfully moreish.

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You’ll need

  • 12 quail eggs
  • 300g sausage meat
  • 2 tbsp plain flour
  • 3 tbsp milk
  • 75g breadcrumbs
  • A little oil

Method

  1. Heat the oven to 200°C/180°C fan/gas 6. Boil the eggs for 4 minutes, cool in cold water and peel.
  2. Divide the sausage meat into 12, flatten each piece around an egg, then coat in flour, milk and breadcrumbs.
  3. Place on an oiled tray and bake for 18–20 minutes, turning once, until golden and the sausage meat is cooked right through.
Makes 12 bites

Quail Egg & Mushroom Toasts

A cheerful little brunch or party bite.

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You’ll need

  • 12 quail eggs
  • 12 small baguette slices
  • 150g mushrooms, sliced
  • 20g butter
  • 1 small garlic clove
  • Chopped parsley, salt and black pepper

Method

  1. Toast the baguette slices while you fry the mushrooms and garlic in half the butter until golden; season well.
  2. Melt the remaining butter in a clean pan, crack in the quail eggs and cook until the whites are fully set.
  3. Spoon mushrooms onto each toast, top with a quail egg and finish with parsley.
Serves 2 as a snack

Sticky Soy Quail Eggs

Glossy, savoury and just a little bit sweet.

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You’ll need

  • 12 quail eggs
  • 2 tbsp light soy sauce
  • 1 tbsp runny honey
  • 1 tsp sesame oil
  • 1 spring onion, sliced
  • Sesame seeds (optional)

Method

  1. Boil the eggs for 4 minutes, cool in cold water and peel.
  2. Warm the soy sauce, honey and sesame oil in a small pan. Add the eggs and turn for 2–3 minutes until glossy and hot through.
  3. Spoon into a bowl and scatter over the spring onion and sesame seeds; serve warm or chilled.
Serves 4

Warm Potato & Quail Egg Salad

Tender potatoes, crisp beans and tiny eggs make a cheerful lunch.

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You’ll need

  • 500g baby new potatoes
  • 150g green beans, trimmed
  • 12 quail eggs
  • 2 tbsp olive oil
  • 1 tbsp lemon juice
  • 1 tsp Dijon mustard
  • 2 spring onions, sliced
  • Salt and black pepper

Method

  1. Boil the potatoes for 15–20 minutes until tender, adding the beans for the final 4 minutes, then drain.
  2. Lower the quail eggs into simmering water for 4 minutes, cool in cold water, peel and halve.
  3. Whisk the oil, lemon and mustard, toss with the warm vegetables and spring onions, then gently add the eggs and season.
Makes 12

Pea, Ham & Quail Egg Tartlets

Crisp little pastry cases filled with familiar flavours.

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You’ll need

  • 320g sheet ready-rolled puff pastry
  • 3 tbsp crème fraîche
  • 60g frozen peas, defrosted
  • 75g cooked ham, chopped
  • 40g Cheddar, grated
  • 12 quail eggs
  • Black pepper

Method

  1. Heat the oven to 200°C/180°C fan/gas 6, cut 12 pastry rounds and press them into a greased 12-hole fairy-cake tin.
  2. Divide the crème fraîche, peas, ham and Cheddar between the cases, then crack one quail egg into each.
  3. Bake for 14–18 minutes, until the pastry is golden and the eggs are set, then cool for 5 minutes before lifting out.
Serves 4

Sunny Quail Egg Kedgeree

A gently spiced British classic with neat little golden halves.

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You’ll need

  • 250g basmati rice
  • 12 quail eggs
  • 250g smoked haddock
  • 1 tbsp butter
  • 1 onion, finely chopped
  • 2 tsp mild curry powder
  • 100g frozen peas
  • ½ lemon and chopped parsley

Method

  1. Cook the rice according to the packet; simmer the quail eggs for 4 minutes, cool in cold water, peel and halve.
  2. Poach the haddock gently until opaque and flaking, then remove the skin and bones and break the fish into pieces.
  3. Soften the onion in the butter, stir in the curry powder, peas, rice and fish until steaming hot, then top with the eggs, lemon and parsley.
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