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Lion Quality Eggs
– The Recipe For Success

Eggs make a great addition to any menu – they are versatile, quick, healthy and inexpensive!  It’s no wonder that caterers crack their way through seven million of them every day.

Take a look at some of the recipes below and in the special recipe types on the left.

PORK & APPLE IN THE HOLE | HAM & VEGETABLE EGG PIZZA | PASTA WITH BACON & EGGS | CHICKEN STRIPS | APRICOT & ORANGE BREAD & BUTTER PUDDING

PORK AND APPLE IN THE HOLE

Prep: 10mins
Cooking: 40-45mins
Serves 12

350g plain flour
pinch of salt
6 medium Lion Quality eggs
600ml milk
700g lean pork mince
2 tsp dried mixed herbs
1 clove garlic, crushed
4 tbsp vegetable oil
2 red onions, sliced
2 red peppers, deseeded and sliced
1 apple, cored and sliced

 

  1. Preheat the oven to 220C, 450F Gas Mark 7. Place a large roasting tin in the oven to warm. Make the batter: place the flour, salt, eggs and milk in a blender and blend until smooth and lump free. Set aside.
  2. Mix the pork, herbs and garlic together then roll into tomato size balls. Remove the tin from the oven, pour in the oil, add the pork balls, onions, peppers and apple slices. Toss together and roast for 10mins.
  3. Remove the tin from the oven, shake well then pour the hot batter over the pork ad vegetables. Return to the oven and bake for 30-35mins or until the batter is golden and risen. Serve hot with vegetables.

PORK & APPLE IN THE HOLE | HAM & VEGETABLE EGG PIZZA | PASTA WITH BACON & EGGS | CHICKEN STRIPS | APRICOT & ORANGE BREAD & BUTTER PUDDING 

Further Information & Literature

If you would like further information about Lion Quality eggs and how they can benefit your business, please contact the British Egg Information Service on 0207 052 8899

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