Spicy Fried Eggs


 This is quite a traditional snack in many parts of Italy but of course would make a wonderful breakfast or late night supper…

Serves 4


  • 2 ripe plum tomatoes
  • Olive oil, for cooking
  • 4 slices ciabatta or other rustic-type bread
  • 4 large eggs
  • 2 garlic cloves, thinly sliced
  • 1 red chilli, thinly sliced into rings (optional)
  • 1 tablesp. fresh chives, chopped
  • ½ teasp. balsamic vinegar
  • A little salt and freshly-ground black pepper
  • To Serve: Lightly dressed baby leaf salad with herbs

To Cook

Heat a heavy-based griddle pan. Thickly slice the plum tomatoes and then lightly brush with olive oil. Add to the heated pan and cook for about 5 minutes until nicely marked. Transfer to a plate and keep warm. Brush the bread with a little more oil and toast on the same pan until nicely marked.

Meanwhile, heat a little olive oil in a large non-stick frying pan and crack in the eggs. Scatter over the garlic and chilli, if using, and cook for a couple of minutes, spooning the hot oil over the egg yolks until they are cooked to your liking.

Place the griddled bread on warmed plates and quickly arrange the griddled tomatoes on top.

Scatter the chives into the egg pan and sprinkle over the balsamic vinegar. Season generously, then slide the eggs on to the tomatoes and drizzle over any pan juices. Serve with the salad.

Nutritional Analysis per Serving

Protein: 13g 

Carbohydrates: 26g 

Fat: 24g 

Iron: 2.0mg 

Energy: 346kcal 


Mediterranean Eggs on Toast

Mediterranean Eggs on Toast


  • 8 Quality assured small eggs
  • 2 cloves of garlic peeled and chopped
  • salt and pepper
  • 1 bunch of fresh coriander, stems removed, washed and chopped.
  • 4 tablespoons of olive oil, (preferably with a good green colour for visual impact!)
  • 4 red/green/yellow peppers
  • 4 small ciabata type bread rolls or 1 loaf sliced horizontally to give 4 large slices

To Cook

Crush or pound together the garlic, ¼ teaspoon of salt, most of the chopped coriander, 2 tablespoons of olive oil and 4 tablespoons of boiling water.

Roast the whole peppers in the oven at 180ºC until the skins are slightly charred. Then leave them in a bowl, covered with cling film for 5 min; this allows the peppers to sweat and makes it easy to peel off the thin skin. When they are peeled, cut them into thin strips and add the garlic and coriander mixture. Mix it all together and the garlic and coriander will begin to infuse into the oil and the juices.

Poach the eggs.

Slice the bread and warm it briefly in the toaster or oven.

Prepare 4 separate dishes, start with the bread at the bottom, add ¼ of the peppers and their juices which will soak down into the bread. Place the warm eggs on top and finish off with a drizzle of olive oil, more salt and pepper and finally a sprinkling of coriander.

Kerrygold Cheddar and Pepper Jelly Toastie


A grilled cheese is one thing; a toastie is in a class of its own. Spicy pepper jelly and dill pickle add some surprising zing to a sandwich already made mouth-watering by cured ham and melted Irish cheese. Served on bread browned in Kerrygold Butter, it’s almost too good to be true. Almost.


Fluffy Scrambled Eggs

dgold scrambled eggs mar 16

Mmm, scrambled eggs. Quick, nutritious and versatile, you can serve these up for breakfast, brunch, lunch, supper… whenever you fancy, really! Their fluffy, creamy texture should mean they’re a big hit with everyone, no matter how young or old.


  • 2 tbsp Dairygold
  • 4 eggs
  • 1/4 cup milk
  • Salt and pepper


Crack the eggs into a bowl and add the milk and seasoning.

Blend it all together while you heat the Dairygold in a non-stick saucepan over medium heat.

Pour in the egg mixture and keep an eye on it, spatula at the ready.

As soon as the eggs even suggest that they might be starting to set, use the spatula to pull across the pan gently so that large, soft curds form.

Keep repeating this action until the texture starts to thicken and no liquid egg mix remains. Just be careful not to stir the eggs constantly – you’ll only make them tough.

Once they’re cooked, remove from the heat and serve immediately if not sooner! The longer you leave them in the pan, even if the heat is off, the more they’ll continue to cook.

Serving suggestions? Where do we start! Here are just a few options:

A little chopped chives or basil really opens out their flavour.

They’re lovely with smoked salmon or sliced ham.

They make a perfect component of a fry-up.

They go great with cooked mushrooms, cherry tomatoes or spinach.

And sometimes, the simplest way is best – heaped on top of two crisp slices of toasted brown bread.

– See more at: http://www.yourdairygold.ie/food-made-better/fluffy-scrambled-eggs.aspx#sthash.DddteKFu.dpuf

Flahavans Simple Oat Pancakes


50g Flahavan’s Oats
1 egg
1 1/2 tbsp Greek yoghurt, plus extra to serve
1 tsp honey or maple syrup
1/2 tsp gluten-free baking powder (regular will work also)
1 scoop (30g) protein powder (optional)
Coconut oil, for frying
1 tub Greek yogurt
Fresh berries
1 To make the oat pancakes, blend all the ingredients except the oil in a food processor until smooth.
I use my NutriBullet for this.
2 Heat a little coconut oil in a non-stick frying pan, then wipe it out with kitchen paper.
3 Add spoonfuls of the batter to the pan – it’s a thick batter, so make small pancakes.
4 Cook for 2 minutes, until the bottom is golden brown and ready to be turned. Flip over and cook for 1–2 minutes more, until golden brown. Repeat with the remaining batter.
5 Serve warm with a dollop of Greek yoghurt and fresh berries.