Alternative egg recipes to keep you on track over Easter
Easter is the perfect time to indulge. Chocolate, hot cross buns and roast dinners are in abundance which can make it hard to stay on track with your healthy eating and fitness goals. We wish eating a record number of chocolate eggs counted as exercise, but here we are.
So to help you get in your good fats, carbs and proteins (it’s all about those macros!) and keep things balanced over the Easter period, we’ve put together some of our favourite egg recipes to keep you on track!
The perfect lazy brunch dish!
- 5cm piece of chorizo
- 1/2 red onion
- 1 clove garlic
- 1/2 red pepper
- 3 mushrooms
- 1 tin chopped tomatoes
- 1 tsp honey
- 2 tsp sweet chilli sauce
- Few drops of Tabasco
- 1/4 tsp cumin
- 1/4 tsp smoked paprika
- 1/4 tsp cayenne pepper
- 3 eggs
- Dice the chorizo into small cubes and cook on high for a minute or two.
- Chop the onion, garlic, pepper and mushrooms and add to the pan. Fry for three minutes or until soft.
- Add the remaining ingredients except the eggs and coriander. Season and taste.
- Create a well in the sauce and crack your first egg. Repeat with the rest of the eggs, and cover the pan with a lid or tin foil.
- Meanwhile, slice the wrap into long strips then place on a lined baking tray before spraying with garlic oil. Bake for 6-7 minutes or until brown. Flip, then cook for a further 2-3 minutes.
- Once your eggs have cooked, remove from the heat and serve up with a sprinkling of coriander and eat from the pan.
Pesto courgetti with the perfect poached egg
Nothing says spring like fresh pesto!
- 4 large courgettes
- 8 eggs
- 24 cherry tomatoes
- 4 spring onions
- 1 tsp white wine vinegar
- 1 tsp salt
- Extra pine nuts to serve
- Put the pesto ingredients into a blender and mix till a smooth paste – add water if needed.
- Spiralise the courgette or peel it into ribbons. Chop the spring onions.
- Mix the courgetti and pesto mix together.
- Halve the cherry tomatoes and add.
- Chop the spring onions.
- Bring the water to the boil in a deep frying pan and add a pinch of salt and 1 tbs white wine vinegar.
- 3 minutes before you’re ready to serve, turn down
the heat and gently break the eggs in, keeping them
- Cook for 3 minutes.
- Remove eggs and place on top of salad.
- Sprinkle spring onions and extra pine nuts on the top.
Scrambled egg and vegetable enchiladas
The easiest way to get in your five a day!
- 3 eggs
- 30ml milk or dairy alternative
- 1 tomato
- 3 mushrooms
- 1 avocado
- 2 wholemeal tortilla wraps
- 1/2 onion
- Put the eggs in a bowl with the milk or milk alternative. Whisk, then add a little salt and pepper.
- Chop the tomato, mushrooms and onion then mash the avocado.
- Set a handful of each per enchilada.
- In a hot pan, warm the tortilla for 20-30 seconds on each side to make the wrap softer.
- Melt some oil or butter in a frying pan.
- On a medium heat, cook the scrambled egg.
- Serve your ingredients up for everyone to dig into!
Supersize vegan creme egg
So this recipe might not be the healthiest, but if you’re going to indulge this Easter, why not enjoy something homemade and vegan friendly?!
- 150 ml soya milk
- 100 g caster sugar
- 1 tsp vanilla extract
- 800 g icing sugar
- 20 g coconut oil melted
- 300 g dairy free chocolate
To make the cream filling
- Add the milk and caster sugar to a saucepan and gently heat until the sugar crystals have melted.
- Add the vanilla extract and remove from the heat.
- Using a whisk to briskly mix in the icing sugar.
- Once the egg cream is smooth, add the melted coconut oil and whisk quickly to combine.
- Pour 150ml of the white cream into a jug and add yellow/orange food colouring to achieve the colour of egg yolk.
To make the chocolate egg shell
- Gently melt the chocolate and pour into 8 halves of your egg shell moulds.
- Tip the moulds to tease the chocolate to the edges of each half shell – you may need to use a teaspoon to finish this process. Put the left over chocolate to one side. You’ll need this to seal the two halves together.
- Pop the moulds onto a baking sheet and put in the fridge for 15 mins.
- Remove from the fridge and pour the white cream into each half shell leaving 5mm gap before the top of the shell, then add the yellow to the centre of each shell.
- Return to the fridge for 15 mins for the cream to set.
- Pour the remaining melted chocolate into a piping bag or small sandwich bag. Remove the moulds from the fridge and gently tease the shells out of their casing. If you have any rough edges use a pair of kitchen scissors to cut these off.
- Pipe the remaining melted chocolate around the edge of each shell and gently press each half together. Wipe away any excess chocolate that oozes from the egg join.
- Pop into the fridge one last time to harden the seal.
If you’re expecting a busy Easter, why not prep some of these recipes ahead and store them in our BPA-free, resuable Igluu meal prep containers? The single, double and triple compartment boxes are freezer, fridge and dishwasher safe – perfect for meal prepping and helping you stay on track!