It is a common question chefs get asked ‘How do you make perfect poached eggs?' They are probably one of the more difficult eggs to master. If you are organised and want to guarantee perfection you can make them up to two days in advance and keep them in cold water in the fridge and then re-heat in hot water for 30 seconds when ready to serve.
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Look for the Lion on eggs to guarantee the highest standards of food safety. All Lion Quality eggs come from British hens vaccinated against salmonella and are date-stamped for freshness.
Celebrity chef Marcus Wareing's fantastic recipe for baked egg custard tart serves 8, but be prepared for it to only serve 4 because everyone will want a double helping!
Daniel Costello's Spanish baked eggs recipe was chosen by celebrity chef Paul Merrett as a winning recipe in British Lion eggs' Eggs Factor competition
What could be more fun on Pancake Day than setting fire to your dessert?
Try this recipe by Theodore Kyriakou for breakfast - it also makes a great brunch or lunch dish and a delicious light supper.
Serve for brunch, lunch or a supper with fresh crusty bread. You can also use frozen leaf spinach which is a useful vegetable to keep in the freezer for dishes like this and will be cheaper than fresh.
Created in association with TV chef Rosemary Shrager, this dish is perfect for a quick meal for one, uses only 5 ingredients and takes just 5 minutes to make
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