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simply eggcellent – new bloggers link up!

1 March 2015 by Dominic Franks

… I love eggs.  One of my favourite simple pleasures is a fried egg on toast, the white a little crispy at the edges and the yolk firm yet just runny enough to ooze its golden gloriousness all over the buttered toast and probably my chin.  The poor egg had a bad rap for a few years back in the dark days of Edwina Curry and the 80’s health freaks but much like butter we now know that eggs, like all food eaten in moderation, are good for you.  Eggs are one of the most nutritious foods money can buy – they are a natural source of many nutrients including high quality protein, vitamins and minerals, plus a medium egg contains less than 70 calories which is a win win if you ask me.  Eggs are naturally rich in vitamin B2 (riboflavin), vitamin B12, vitamin D, selenium and iodine. They also contain vitamin A and a number of other B vitamins including folate, biotin, pantothenic acid and choline, and essential minerals and trace elements, including phosphorus.  We’ve been eating them since before chickens were domesticated and are in fact a symbol for life, renewal and energy.

baked egg with avocado 
lemon drizzle loaf cake

… as well as the classic fried, scrambled, poached, boiled, hard-boiled and griddled, as every cook knows they are also a wonderful ingredient in so many different and varied dishes, from cakes to quiches, from bread to the classic fiorentina pizza… there are very few dishes where the eggs is not only welcome but a very much needed ingredient and so this is why I thought we should celebrate the humble egg in all its glory!

egg and kale breakfast muffins
ensamaida

how to take part in the simply eggcellent bloggers link-up

it’s really easy to take part; all you have to do is create a beautiful recipe using free-range eggs, post it up on your blog and then link back to this post… please include my simply eggcellent badge in the post to help spread the word and use the linky tool below so that I know you’ve taken part.

I will collate all the posts at the end of every month and produce a special round-up of entries… I may chose to theme the challenge once in a while depending on the time of year and my mood but for March I simply want to celebrate the brilliant egg and all it brings to our lives… maybe we can even teach a thing or two to those egg phobic fools out there!

feel free to tweet and instagram me your pictures using the #simplyeggcellent hashtag and I will retweet and like all those I see… you can find me on social media @belleaukitchen

i’m happy to take previously posted recipes but you’ll need to go back to the post and adapt it to link back to this post and include the simply eggcellent logo

roast tomato quiche
frangipane tart

http://www.linkytools.com/thumbnail_linky_include.aspx?id=252295

eat and of course, enjoy!

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Filed Under: Everything else Tagged With: baked eggs, bloggers challenge, bloggers link up, free-range eggs, fried eggs, scrambled eggs

Previous Post: « toasted tea cakes
Next Post: smoked paprika, tomato and cheddar swirl loaf »

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Comments

  1. Janice Pattie says

    1 March 2015 at 9:17 am

    Fab idea. But does this mean RR has been shelved?

  2. belleau kitchen says

    1 March 2015 at 9:22 am

    Thanks Janice. I'm popping RR into the deep freeze for a while. It's not entirely gone for ever, I do have special plans for it but I think realistically it was too much of an ask for people every month. Plus I like to freshen things up now and again and I thought this new challenge was a good way to do that! x

  3. Karen S Booth says

    1 March 2015 at 9:30 am

    YAY! FAB IDEA Dom and as you know I also love eggs and have my own chickens! I will promote this for you in my new Herbs challenge! I can't do TTT yet as it is not my turn to host it, but I may use eggs as a theme for April of that's okay as it is Easter and link to you, is that okay? Karen

  4. belleau kitchen says

    1 March 2015 at 9:48 am

    you're a sweetheart Karen of course xxxx

  5. Alicia Foodycat says

    1 March 2015 at 11:50 am

    I love eggs! What a great idea for a link up.

  6. Matthew Blyth says

    1 March 2015 at 3:53 pm

    Hi Dom, can I link a past recipe 🙂

  7. Jen Price says

    1 March 2015 at 6:56 pm

    Eggcellent idea for a new challenge Dom. I've just launched a new challenge today all about pastry, I see potential for some crossover here 🙂

  8. belleau kitchen says

    1 March 2015 at 7:24 pm

    Hey Matthew, happy for you to link a past recipe but you'll need to go back to that post and adjust it to include a link to this blog and the simply eggcellent badge!

  9. Choclette Blogger says

    1 March 2015 at 7:52 pm

    Well I'm all for the humble egg and the more free range it is the better. Great idea for a new challenge and as I use plenty of eggs, I have no excuse not to take part. But I'm missing Random Recipes!!!

  10. Baking Addict says

    1 March 2015 at 7:52 pm

    I was wondering what happened to RR. Love this new eggcellent idea – I seem to go through about a dozen eggs a week, sometimes more!! I wish I could have my own chickens but I can't. I do make sure I get free range eggs though.

  11. The Kitchenmaid says

    1 March 2015 at 7:55 pm

    Very clever idea Dom, just brilliant. I, too, miss Random Recipes, but perhaps I'll just have to get random with eggs!

  12. Susan Lindquist says

    1 March 2015 at 8:16 pm

    Terrific idea, Dom! Eggs are pretty much ubiquitous in cooking … so versatile! This will be a fun venture! I just made a quiche … it's cooling on the sideboard for a friend, but I'll wait and post this spectacular cake that I'm thinking of …

  13. Kat BakingExplorer says

    1 March 2015 at 10:28 pm

    Great challenge!! I always use free range eggs so I am looking forward to linking up!

  14. Magnolia Verandah says

    2 March 2015 at 4:57 am

    Nice idea, I do love an egg in any shape and size, but somehow RR is a fav. even if I didn't get to enter every month I so looked forward to the roundups. You have even inspired me to conduct my own random RR all on my own!

  15. Tricia @ Saving rooom for dessert says

    2 March 2015 at 3:33 pm

    You have me craving eggs now! These recipes are all amazing – especially that ensameida!

  16. Janice Pattie says

    2 March 2015 at 8:09 pm

    Good idea, will look forward to the 'Special Plans'! In the meantime there is a special mention for you in the new Slow Cooked Challenge post (just published) 😉

  17. Jayanthi Sindhiya says

    3 March 2015 at 6:39 am

    Eggcellent idea looks excellent

  18. Kate Glutenfreealchemist says

    3 March 2015 at 6:25 pm

    Great idea! Eggs were always wonderful and Edwina Curry was always bonkers! Plenty of scope for all sorts of entries. But what of RR?????

  19. Elizabeth says

    12 March 2015 at 1:54 pm

    A fantastic new challenge! Has Random Recipes been archived then?

  20. Jane Willis says

    14 March 2015 at 10:07 am

    Sorry about the double entry, Mr Linky told me my post had failed, so I did it again…….
    Jane

  21. Angela Field says

    17 March 2015 at 1:01 pm

    I use so many eggs when creating patisserie and I always have a stash of egg whites in the freezer. Really looking forward to seeing everything added to the linkup. Thanks for hosting.

  22. Charlene F says

    18 March 2015 at 7:00 pm

    Fabulous idea 🙂 x

  23. Emily Walsh says

    19 March 2015 at 3:55 pm

    Great idea for a link! I'm hoping to add something later this month. 🙂

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My name is Dominic, I am a cook, food writer and creative event producer. I write the food blog Dom In The Kitchen and also write a monthly recipe column for Lincolnshire Life Magazine and Good Taste Magazine. I also run creative event production company The Persuaders, producing global events for brands since 1997. I am based both in the small village of Belleau in Lincolnshire and the smaller village of London! Read More…

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#ad Jubilee Cakewiches with @guylian.uk Still sl #ad Jubilee Cakewiches with @guylian.uk 

Still slightly obsessed with these cakewiches which are basically cakes made into sandwiches and all topped off with the ultimate finishing touch - a beautiful Guylian SeaShell. 

#cakes #cake #cakesofinstagram #picnic #jubilee #celebration #party #partyfood #food #foodies #platinumjubilee
Tomato, Feta and Strawberry Salad with my Slightly Tomato, Feta and Strawberry Salad with my Slightly Pickled Pink Onions

I wanted to share the pics of this salad the moment I made it cos it’s just so vibrant and summery. 

The real star of the show are the amazing slightly pickled pink onions… but… (and I hate to be a tease) you’ll have to wait till next week for the recipe!

#salad #salads #tomatoes #feta #healthy #healthyfood #healthyeating #food #foodblogger #foodie #foodiesofinstagram #britainsbesthomecooks_
I love my garden for many reasons… #worldnakedg I love my garden for many reasons…

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Apricot & Strawberry Frangipani Pudding (recipe be Apricot & Strawberry Frangipani Pudding (recipe below)

This pudding is like a bowlful of summer. It’s light and fruity and sweet and so easy to put together.  I think it’s also quite unexpected to serve a pudding when fresh fruit is in abundance and a simple fruit salad would suffice but that’s what I adore about this.  Plus, this pudding makes very good use of those punnet’s of strawberries that look great in the supermarket but in fact taste all spongy and gloopy when you get them home.

Here’s the #recipe:

🍓 200g butter
🍓 200g golden caster sugar
🍓 3 large free-range eggs
🍓 200g ground almonds
🍓 100g strawberries – quartered
🍓 4 apricots – sliced into wedges
🍓 the finely grated zest and juice of half a lemon
🍓 2 tablespoons @fage_uk Greek Yoghurt
🍓 1 teaspoon @little_pod Vanilla Bean Paste

I greased a 20cm fluted ceramic pie dish and pre-heated the oven to 160C

beat the sugar and butter together in a large bowl until light and creamy… a stand mixer will do this in 4 minutes, a hand held electric whisk will do it in 6 minutes and a wooden spoon will do it in 8 minutes.

add the eggs and 1 tablespoon of ground almonds and beat in, then add the rest of the ground almonds and gently beat in, followed by the Greek Yoghurt, lemon zest and juice, vanilla and half the strawberries and beat in – the strawberries will become mush – which is exactly what you want.

lay half the remaining fruit into the bottom of your dish and cover with the frangipane batter, then scatter the remaining fruit on top

bake for 45 mins or until darkly golden brown, then remove from the oven and let it cool to set

#pudding #summerfood #summer #strawberry #strawberries #apricot #frangipani #cake #cakesofinstagram #cakes #food #foodie #britainsbesthomecooks_
Potato Kugel Traybake with Poached Eggs and Mushro Potato Kugel Traybake with Poached Eggs and Mushrooms

Is there anything more ‘Sunday Brunch’ than a crispy rosti with a delicately fragile poached egg on top? This Traybake rosti is a twist on a Jewish potato cake made with potatoes, carrots and onion. It’s amazing and really does make the perfect brunch. 

What are you having for brunch today?

for the kugel:
🍳 5 medium potatoes
🍳 2 large onions
🍳 2 large carrots – roughly grated
🍳 2 eggs – beaten
🍳 2 tablespoons flour
🍳 salt and pepper
🍳 a large handful of fresh rosemary
🍳 2 tablespoons of olive oil

for the poached eggs:
🥚 2 eggs per person
🥚 water
🥚 salt
🥚 a ramekin or similar

pre-heat the oven to 180C and butter your baking tin… i’m using an oblong swiss roll tin but any metal pan will do, a quiche or tarte tin is good.  Earthenware will work too but there’s something about the metal tin that makes it more ‘roasty’

Cut the potatoes and carrots into large chunks and par-boil till just beginning to yeald, drain and place in the fridge for one hour.  I usually do mine the night before.

Once the potatoes and carrots are cold, grate them and add them with the rest if the ingredients to a large bowl and mix together well.

Tip into your cake tin or roasting tray and roast in the oven on 190C till golden and grisp around the edges, roughly 40 mins

To make the poached eggs I prefer to use my large shallow cast-iron casserole dish.  There’s something about the cast-iron that holds the heat and cooks them evenly.  Fill the pan with water and heat it till it’s rapidly boiling, then turn down the heat until it is just steaming. 

Once it’s steadily hot with no bubbles lower the eggs into the hot water and leave them alone at this exact heat.  They should take about 5 minutes to become perfect with soft yolks but feel free to go until you like them.

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