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[HelenMumsnet]

Hello. As sure as eggs is eggs, you've had 'em fried, boiled, poached or scrambled for breakfast. But how often do you use eggs in your meals at other times of the day?

The folks at British Lion eggs have challenged Mumsnetters to come up some great main-meal recipes that use eggs. So please post yours here!

Everyone who posts a recipe (main-meal only, remember) will have their name put in a hat for a chance to win £100 in shopping vouchers to spend in stores including Topshop, Argos, Debenhams, Next and John Lewis.

And we may be asking the writers of the best recipes to upload them to our Recipes section - if you haven't already, of course...

So, get cracking - and good luck!

My favourite meal using eggs is smoked haddock and poached eggs. Infact I might just have that for dinner now

Another regular here is Spanish omelette. Quick, easy and very filling.

6 eggs
1 large potato
1 large tomato
1/2 an onion
frozen peas

Peel and thinly slice the potato, chop the onion and tomato.
Fry the potato for about 5 mins. Add the onion. Mix the eggs in seperate bowl, add the potato and onion when they are soft. Add tomato and peas to the mix.

Heat oil in frying pan then tip in the omelette mix, keep on a low heat for about 20 minutes, turning over once it's almost cooked.

I hate eggs and can't cook them. My DD can heartily recommend the egg drink. Take your fresh eggs, don't boil them long enough to cook them and allow your child to drink the white and yolk from the eggshell. She keeps asking for this again.

3 eggs
Chopped spinach (lots and lots of)
Grated Cheddar
Crumbled Feta
grated Leerdammer

Heat pan with a drizzle of oil, lightly whisk eggs, chuck them in pan, chuck all other ingredients on top, fold in half when eggy base cooked - lazy and easy and yummy!

Tasty Baked eggs in sauce..............Mmmmmm

8 hard boiled eggs
3 tbsp mustard, prepared
1 can cream of mushroom soup
1 green pepper, chopped
1 cup grated Cheddar cheese
1 onion, chopped
1 red pepper, chopped
1/4 tsp salt
3 tbsp margarine
1 large tub of sour cream

Cut eggs in half lengthwise and remove the yolks.
Mash together yolks, mustard, 6 tablespoons sour cream and salt.
Fill egg whites with yolk mixture.
Melt the margarine in large pan, saute the peppers and onion until tender.
Remove from heat, soup and remianing sour cream.
Place half the soup mixture on a greased baking tray.
Arrange eggs, cut side up in a single layer in the pan.
Pour remaining soup mixture over top, sprinkle liberally with cheese.
Bake at 350 degrees F for 20 minutes, or until heated through and golden brown on top.

Enjoywith crusty bread and a green salad.

eggy bread and salad, lovely and quick and kids love it, can just do it as a quick snack or lucnh too just eggy bread with ketchup.

take 1 egg per 2 slices of bread
whisk eggs, dip in slice of bread to soak up the egg then fry until cooked (a light brown colour)

my 7yr old DS loves eggy bread!

Pasta
Broad beans (I use tinned)
Bacon
Rosemary
Egg (beaten)

Cook pasta, chuck broad beans in during cooking. Meanwhile chop and fry bacon. When pasta/broad beans are done, drain them, tip back into pan, add bacon, rosemary and egg. Allow heat from pasta to cook egg.

You can add cheese too if you want (but dd1 & I don't like it)

Make a ratatouille type veggy stew. You can be creative here, but I use a mixture of onions, tomatoes, courgettes and maybe some tinned white beans or diced sweet potato to make it more substantial. Cook the ingredients gently in a little oil in a pan or shallow oven proof casserole. They need to be softened but necessarily not cooked all the way through. It needs to be thick enough to hold its shape when you run a spoon through it - not too runny. If you've used a pan, turn the mixture into an oven proof dish. Make an indentation per person in the mixture and crack an egg into each one. Bake in the oven, gas 5 ish for about 15 minutes or until the white is set and the yolk still runny. Serve with crusty bread.

Two peppers, chopped (looks nice if it's two of different colours)
One courgette, chopped
One onion, chopped.
One tin of tomatoes
Tomato puree
Salt & pepper
Sugar
Four eggs

Fry the vegetables in a little oil until soft. Stir in the tinned tomatoes and add about a tablespoon of tomato puree. Season with salt & pepper and add a teaspoon of sugar. Stir thoroughly.

Transfer to an ovenproof dish. Make four wells in the mixture and break an egg into each one. Bake for 15-20 minutes if you like your eggs runny, a little longer if you want the yokes to be set.

cinnamon eggy bread is a fav in this house.

2 medium eggs
little bit of cinnamon
little bit of sugar

mix together, dip the bread in, fry until brown on each side.

lovely!

Kedgeree of course ..... this is my Slow Cooker recipe

1tbsp oil
1 chopped onion
1tsp turmeric
1 1/2pt veg stock
1 bay leaf
6oz brown rice
130z skinned smoked haddock
3oz frozen peas
1oz watercress
4 hard boiled eggs (cut into wedges)
salt/pepper

heat oil in a pan and fry onion until golden. stir in turmeric,stock, bay leaf and salt/pepper and bring to the boil.
pour into the SC pot and add rice. add haddock in a single layer.

cover and cook for 3-4hrs when the rice will have absorbed most of the stock. add the peas and break upp the fish into chunks as you do this. add extra hot stock if needed and cook for 15 mins more.

stir in the watercress and serve. garnish with the eggs. Enjoy!

delish

Homemade pasta is our default recipe for dealing with an excess of eggs.

600g of flour (strong bread flour or OO - we find this stuff works well) to 12 egg yolks and a bit of salt.

You do need a pasta machine to roll it - the really clever bit we have discovered is that once it is a reasonable sheet (which will take a few passes through the machine) you loop it back on itself so that it forms a loop, and just keep rolling, moving the machine to thinner settings periodically (so the loop gets bigger and bigger). It makes fab pasta in less time than it takes to boil the water, but the rolling is a 2 person job (one person could be a reasonably sized and biddable child, though).

No curry kedgeree!! It's easy peasey

Packet of smoked haddock fillets
4-6 eggs
Cup of basmati rice, rinsed and drained
Cup of frozen peas
Butter
Salt

Put the cup of rice with 2 cups of cold water and salt in a pan, bring to the boil and boil for 6 minutes and switch off heat without lifting the lid and leave for about 15 minutes
Hard boil your eggs, then peel, chop roughly in large pieces
Poach or microwave the fish, then take out any bones and remove skin, flake into large pieces
Boil or microwave the peas
Throw the lot into the pan with the rice, generous knob of butter and stir together
Serve

Delicious

Quiche, I love it with pretty much anything in it. But this is my (posh) favourite.

Caramelised Onion Quiche

Melted butter for greasing
2 Tablespoon extra virgin olive oil
3 onions sliced thinly
1 garlic clove finely chopped
1 tablespoon finely chopped rosemary
2 tablespoon sugar
2 tablespoon white Balsamic vinegar
8 sheets filo pastry
100g melted butter
4 eggs
300ml sour cream
100g feta crumbled

1 Preheat oven to 180deg C. Brush a lamington tin with butter. Heat oil in heavy based pan. Add onion,garlic and rosemary, cook over low heat, stirring occasionally, for 15 mins.

2 Add sugar and vinegar stir until sugar dissolved. Cook stirring occasionally for 10 mins until golden brown.

3 Brush 5 sheets filo with butter and layer them all lenghways in dish as you go allowing pastry to hang over sides. Brush remaining filo and fit crossways .

4 Spread onion mixture evenly over base. Whisk eggs and cream season well. Pour over onion layer. Crumble feta finely over top. Roll pastry edges in to form border

5 Bake for 45-50 min

Anchovy and mozzarella toasts

Cut the crusts off white bread and cut the slices in half. Make little sandwiches with a slice of mozarella and one anchovy down the middle and soak in egg in the same way as french toast. Press gently to seal.

Fry them until golden brown and the cheese has melted. Delicious for lunch. Also nice without the anchovy if you don't like them.

I love a simple spaghetti carbonara. Ready in 15 minutes max (and that includes boiling the kettle)

Cook spaghetti in a large pan according to package instructions (usually 8-9 minutes in rapidly boiling water). Chop some streaky bacon up (I used scissors - much quicker) and dry fry for a bit. After a couple of minutes, add plenty of chopped garlic, cook for a minute, then switch off. Don't overcook - you don't want to brown the garlic as it will go bitter.

Beat an egg or two (if cooking for 2-4 people, use two eggs). Finely grate plenty of parmesan.

Just before the spaghetti is cooked, heat up the bacon & garlic again.

Drain the spaghetti - not too throughly. Put back in pan and add the egg & parmesan and mix together quickly. Add the bacon & garlic and mix again.

Serve with plenty of fresh ground black pepper.

If you have some fresh parsley, chop some and sprinkle on top.

Simple but tasty :)

Courgette fritatta

Grate courgette, squeeze out excess water and pan fry in a little oil
Meanwhile beat some eggs, add grated parmesan, some fresh basil and a squeeze of lemon juice. Add the courgette into the egg mix and put back in the frying pan. Fry until the underside is cooked then finish off the top under the grill.

Delicious with some crusty bread and salad and also cold the next day!

Sorry, no measurements, just use as much of each as you like!

My mum's potato salad which uses salad cream but is a firm favourite.

1.5 kg Jersey Royals potatoes
3 hard boiled eggs
1 bunch spring onions

Cook potatoes then chop, mix with chopped eggs and chopped spring onions and enough salad cream to coat. Serve warm with lots of ground black pepper - delicious.

Well, lately, I've been enjoying something that requires no recipe - soft boiled eggs with lots of asparagus to dip in them, Yum!

Later in the summer, we eat lots of courgette or summer squash frittata. I would grumble that someone's beaten me to it, but I make mine a little differently with very different flavours. I slice the courgette or summer squash quite finely, then very gently soften it in a little olive oil until it looks like there's more oil than originally added. I then season it with a little salt and pepper and some fresh thyme leaves and add about 2 eggs per person, lightly beaten with a little milk and cook gently. I then sprinkle it with a little cheddar cheese and finish it under the grill. It's also nice with the addition of a little bacon or chorizo for more of a salty tang.

Egg and Mackerel Salad

Salad Leaves,
fresh herbs if you have them in the garden
Tomatoes
Cucumber
Avocado
4-5 hard boiled eggs
pack of smoked mackeral
lemon juice
olive oil
salt & pepper

Chop & mix together, serve with spiced rice for a more filling meal.

I make egg fried rice as a quick and cheap dinner, often using up leftovers:

Boil rice
Fry egg in a wok until cooked/scrambled then tip to one side (I use 1 egg for 2 people)
Add to the wok spring onion, mushrooms, leftover strips of chicken etc.
Then add in your cooked rice
Add the egg back in, and some sesame oil and soy sauce to taste

This is good as a one bowl dish, or I sometimes serve the egg fried rice (without chicken) alongside lemon chicken:

Just dip your chicken in egg, then flour mixed with Chinese five spice
Back into the egg and flour for a crispy coating!
Place into casserole dish with a bit of oil and lemon wedges
Cook until golden
I squeeze the cooked lemon over it again at the end for extra lemony-ness!

Good easy please kids meal for quick dinner days is:

plain boiled rice
One boiled egg per person
quartered cherry tomatoes
Cooked petit pois peas
A few finely chopped spring onions or similar
Mayonaise.

Mix it all up, leaving out and substituting different bits that different kids don't like and serve.

A yummy supper dish or light lunch is Oven-Baked Eggs.

Butter 2 ramekin dishes per person. Into each one put a little chopped raw spinach. Break an egg on top, add a dessertspoonful of milk, and top with parmesan, salt and pepper.

Into a medium oven for around 10 minutes, until set.

Instead of spinach you can use pretty much anything - chopped mushrooms, ham, bacon, smoked mackerel.......

Serve with a green salad, or crusty bread.

Quick & Easy Frittatas

1tsp butter
75g nice ham (a mumsnet must)
75g cheese (red leicester is nice but cheddar works too)
6 chives, cut into small pieces
1/4 can sweetcorn, drained
6 large free-range eggs
4tbsp milk

1.Preheat the oven to 180C/160C Fan/Gas 4. Using your fingers, lightly grease six holes of a muffin tray with butter. Silicone cases work well too and the kids like them. I sadly have some

8 large eggs
4-5 large sheets of lasagne
1 (660g) jar tomato and basil pasta sauce
225g/8oz cheddar cheese, grated

boil eggs and then thinly slice them,

preheat the oven to 200C/Gas Mark 6, lightly oil a 1.2ltr ovenproof dish

place a layer of lasagne over the base of the dish. Pour the pasta sauce in to a jug and add 100ml/4floz cold water to thinslightly. Pour a quarter of the sauce over the lasagne then cover with a third of the sliced eggs and a sprinkling of the cheese. Repeat twice again. Top the eggs with a final layer of lasagne and the all the remaining cheese.

cover with foil, bake for 25 mins, then remove the foil and bake for a further 20-25 mins or until the lasagne is tender and top golden

enjoy

Twinmummy30 - you have reminded me of my mum's super-duper American lasagne recipe.

Instead of making a white sauce, you use beaten eggs mixed with ricotta/cottage cheese.

Rather than posting the long recipe here, essentially make up a meat rage sauce (tomato mince bolognaise base). Layer in a lasagne/large low sided dish:

Ragu sauce
lasagne pasta (pre-soaked in boiling water)
thinly sliced mozzarella
Grated parmesan
cottage cheese/egg mix
Dried basil and oregano

Repeat until dish is full/ingredients used up, topping with ragu sauce, mozzarella and parmesan.

Bake at 170C for 30 minutes