Lion Quality Eggs
– The Recipe For Success
Speciality Scotch Eggs | Veal & Ham Pie | Sunny Egg Salad | Pickled Eggs | Mediterranean Salad
Mediterranean Salad
For 10 portions
1 large firm crisp lettuce
1 red pepper, thinly sliced
1 green pepper, finely sliced
1⁄2 cucumber, diced
225g (80z) cold cooked French beans, cut into short lengths
4x 198g (7oz) cans tuna fish, drained
450g (IIb) tomatoes, peeled and quartered
15 medium Lion Quality eggs, hard–boiled and halved
Stoned black olives (optional)
125ml (1/4pint) French dressing.
Arrange lettuce leaves decoratively in a large, shallow serving bowl. Combine all the other ingredients, except the eggs, olives and French dressing. Decorate with egg halves around the perimeter of bowl and olives in the centre. Spoon French dressing over each portion just before serving. Allow 3 eggs halves per person for main course. Allow 3 egg halves per person for a main course. Allow 2 egg halves for side salad.
Egg Mayonnaise
Egg Mayonnaise is a colourful and economical dish, requiring little preparation time. Serve 2 hard- boiled egg halves per portion as a main course. Coat the upturned eggs with mayonnaise and serve with a salad garnish.
The ingredients given below will coat about 20 egg halves.
Spiced Tomato Mayonnaise
250ml (1/2) pint thick mayonnaise
1tablesp. Worcestershire sauce
1 tablesp. tomato ketchup or puree
1 teasp. Lemon juice
Salt
Combine all ingredients thoroughly.
Curried Mayonnaise
250ml (1/2 pint) thick mayonnaise
1 tablesp. mango chutney, finely chopped or sieved
Salt and pepper
Combine all ingredients thoroughly. Add extra curry paste if needed.
Mixed herb mayonnaise
250ml (1/2pint) thick mayonnaise
3 tablesp. chopped chives
2 teasp. Lemon juice
1 small garlic clove, finely chopped (optional)
Salt and pepper
Combine all ingredients thoroughly.
Speciality Scotch Eggs | Veal & Ham Pie | Sunny Egg Salad | Pickled Eggs | Mediterranean Salad
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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