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Lion Quality Eggs
– The Recipe For Success

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

HAM AND VEGETABLE EGG PIZZA

Prep: 15mins
Cooking: 20 mins
Serves 12

4 tbsp olive oil
12 medium Lion Quality eggs
5ml dried oregano
500ml tomato and herb pasta sauce
200g cheddar cheese, grated
150g sliced ham, chopped
1 green pepper, deseeded and sliced
100g mushrooms, sliced
75g sweetcorn kernels

 

  1. Preheat the oven to 190C 375F Gas Mark 5. Pour the olive oil in a large shallow baking tray and place in the oven to warm up. Beat the eggs with the dried oregano and seasoning to taste. Pour into the hot baking tray and return to the oven to cook for 10mins or until set and lightly golden all over.
  2. Top the egg base with the tomato sauce, cheese, ham and vegetables. Return to the oven and bake for a further 10mins until the top is golden. Serve in wedges.

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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