Double World Champion and Olympic Gold Medal Hero, British Diver Tom Daley shares three cracking ways to ace your eggs!
“There’s so much you can do with eggs; they’re always in my fridge,” says Tom. “They’re a real kitchen hero – fast, filling, and fuelling.”
All recipes are credited to British Lion eggs.
“I always look for the Lion mark to support British farming and to ensure my eggs are produced to the highest standards of food safety,” says Tom.
Tom Daley’s Avocado & Egg Sliders
• 1 ready to eat avocado
• 1 tsp lemon juice
• 1 medium tomato
• 2 medium leaves curly lettuce
• 1⁄4 tsp chili flakes
• 1 tsp black & white sesame seeds
Place the eggs into a saucepan and add enough cold water to cover them by 0.5”. Bring to the boil then reduce to a simmer and cook for 7 minutes. As soon as they are cooked drain and cool them rapidly under cold running water.
Meanwhile thinly slice the avocado and drizzle over the lemon juice.
To peel the eggs, crack the shells all over on a hard surface. Then peel the shell off, and rinse.
Slice each hard-boiled egg in half lengthwise, then cut a small slice off the base, so the egg slider can lay flat and not tip over once assembled.
Slice the ends off the tomato, then cut the remaining into 6 slices. Cut 6 small pieces off the lettuce leaves and divide between the egg bases, then top with a tomato slice and the avocado. Season with salt and pepper.
Put the other half of the egg face down on top to create a little sandwich. Secure with a toothpick inserted down the center. Brush the tops very lightly with a drop of water then sprinkle over the chili flakes and sesame seeds.
Tom Daley’s Veggie Breakfast Burrito
• 1 yellow pepper, 1⁄2cm thick slices
• 1⁄4 tsp chili powder
• 1⁄4 tsp ground cumin
• 3.5 oz young leaf spinach
• 3 eggs
• 4.5 oz halloumi, 1⁄2cm thick slices
• 3.5 oz tomato salsa or chopped tomatoes
• Small handful fresh cilantro, leaves picked
• 1⁄2 lime
Add a tsp of oil to a non-stick skillet and sauté the sliced pepper over a medium to high heat for 1 minute, then stir through the chili powder and cumin. Continue to cook for a further 4 minutes until charred and softened.
Scatter over the spinach and cook for a final minute to wilt. Set aside and cover to keep warm.
Beat the eggs together in a bowl and season. Return the frying pan to a medium heat with another tsp oil. Pour half the egg mix into the pan and swirl the pan to coat the base, before cooking for 2-3 minutes until set and lightly golden.
Remove the egg ‘tortilla’ from the pan and store on a plate. Repeat to make one more.
Wipe the pan with a kitchen towel and return to a medium heat, then add the cheese.
Pan fry for 2–3 minutes until golden-brown then flip and repeat on the other side.
Tom Daley’s Low-carb Pizza Omelet
• 7 oz chestnut mushrooms, finely sliced
• 1 garlic clove, finely chopped
• 4 sprigs thyme, leaves picked
• 8 eggs
• 3.5 oz goat’s cheese, crumbled
• Small handful of arugula
• Salad to serve
Heat the grill to high. Heat 1 tsp oil in a medium non-stick skillet over a medium-high heat, add the mushrooms, season, and cook for 10 minutes until soft and golden. Add the garlic and half the thyme for the last 2 minutes.
Meanwhile, heat 1 tsp oil in another large (11”) non-stick ovenproof skillet. Beat the eggs together in a bowl and season, tip into the pan. Cook over a low to medium heat for 4 mins, stirring occasionally until the eggs are almost set.
Place under the grill for approx. 1 minute until set and puffed up. Scatter with mushrooms and cheese, season with black pepper, then grill again for 1-2 minutes until the cheese is melted and bubbling.
Transfer to a plate, sprinkle over extra thyme leaves and the arugula, cut into wedges, and serve with salad.
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