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Crack an egg to celebrate World Egg Day

Today egg lovers worldwide will be cracking an egg and making something delish to celebrate World Egg Day. Yes, it’s really a thing. And no wonder, since eggs are staples in countless cuisines around the globe … think bobotie in South Africa, shakshuka in Tunisia, a delicate quiche in France, Tamago Sushi in Japan. eggs play a central role in meals globally.

Besides being delicious, affordable and versatile, they pack a high punch as a source of a quality protein, healthy fats, and a host of vitamins and minerals that together support muscle growth, bone health, brain function, immunity, weight management, and decrease the risk of many lifestyle diseases.

To celebrate, there are some exciting competitions on the South African Poultry Facebook page  EGGcellentFood and Instagram page eggcellentfoodsa , and we’ve got this make-ahead dish that’s suitable for breakfast, lunch or dinner. The perfect family-sharing meal for four.

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Make-ahead Ham and Egg Sandwich Bake

You’ll need:

  1. slices bread of your choice, soft butter, for spreading, 4 slices sandwich ham, 300 g ball mozzarella, grated, 3 eggs, 250 ml milk, 1 tsp mustard powder, salt and pepper, and a handful thyme (optional)

To make:

Spread the bread with butter and make sandwiches with the ham and mozzarella, reserving a handful of mozzarella for sprinkling on top. Slice each sandwich into two triangles. Arrange in a 16 cm x 25 cm baking dish.

Beat together the eggs, milk and mustard. Season with salt and pepper. Gently pour all over the sandwiches. Cover and refrigerate overnight to soak.

Preheat the oven to 180°C. Bake the dish for about 30 minutes or until the liquid has set.

Sprinkle over the remaining mozzarella and bake under a hot grill for about 5 minutes or until the cheese has melted and started to brown in places. Scatter over thyme.

Ring the changes:

Scatter over 200 g diced bacon just before baking.

For a South African twist, replace the ham with 50 g biltong powder. To serve, scatter over a handful of sliced biltong and serve with atchar or chutney.

Recipe and images: THE SOUTH AFRICAN POULTRY ASSOCIATION

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