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Simply Eggcellent #11 – start the year on an egg…

1 January 2016 by Dominic Franks

baked egg with avocado 

… well here we are, the first day of two thousand and sixteen and isn’t it glorious!  We’ve just been at a wedding in London so I imagine we’re more than hungover… much like the rest of you I presume so craftily this post comes to you by the power of forethought, good planning and a little quiet time stolen in the wee hours of a Christmas evening.  Now, if you’re feeling anything like me at this point I really would be happy never to eat anything else again but reality – and life – has a way of getting in the way of these kind of plans so lets at least try shall we?  As it happens the humble egg happens to be a very healthy food source – 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.

So folks, lets start the year on an egg… it can be any kind of recipe, sweet or savoury, as long as to you, it has an element of health and sets you off in the right direction for 2016…

egg and kale breakfast muffins

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, healthy 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 and 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

skinny banana and peanut butter muffins

An InLinkz Link-up

//static.inlinkz.com/cs2.js?v=116 eat and of course, enjoy… and Happy New Year!

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Filed Under: Everything else Tagged With: #SimplyEggcellent, free-range eggs, happy new year, healthy, healthy eating, simply eggcellent

Previous Post: « Simply Eggcellent #10 – the round-up
Next Post: roast bramley apple, parsnip and cheddar soup »

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Comments

  1. Tricia Buice says

    2 January 2016 at 2:27 am

    Happy New Year Dom! Love avocado and eggs together in fact those two items may just appear in a new recipe of mine this week 🙂 Sounds like a lovely time at the wedding. Have a wonderful, happy 2016!

  2. Ocean Breezes and Country Sneezes says

    2 January 2016 at 4:24 am

    Happy New Year!!! Looks yummy! We went to a family wedding on New Year's Eve too!

  3. Gingey Bites says

    2 January 2016 at 2:27 pm

    Ooh I just realised I can add my shin ramyun noodle soup to this months simply eggcellent! It's a healthy filling meal and the duck egg is the star of the show.

  4. Karen S Booth says

    2 January 2016 at 4:13 pm

    GREAT! I am BACK on the diet and will be using eggs a lot!

  5. Choclette Blogger says

    6 January 2016 at 6:09 pm

    I'm suddenly into being terribly unhealthy, but will try my best.

  6. detoutcoeur Limousin says

    19 January 2016 at 1:14 pm

    yum – lots of healthy eggcellent inspiration 😉

  7. Shaheen says

    27 January 2016 at 12:13 pm

    Hi Dom, the recipe I have linked up is the only recipe I have made this month with eggs would you believe, so I am sharing it with you – I think its healthy…

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About Dom In The Kitchen

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.

#rosti #breakfast #brunch #sunday #eggs #poachedeggs #food #foodie #foodiesofinstagram #breakfastideas #britainsbesthomecooks_
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