Mrs Crunch’s egg dishes are scrumptious, affordable and simple to prepare

MORRISONS has become the first major supermarket to stop selling eggs from caged hens.

All ten million sold at the supermarket every week will from now on be free-range.

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A spokesman said: “Improving animal welfare is very important to customers and it’s very important to us.”

Eggs are rich sources of valuable nutrients, so crack on and make the family these three free-range recipes.

They’re healthy and use ingredients you won’t have to shell out too much for.

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Lunch: Kedgeree

Serves four, £2.56 per portion

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Preparation time: 10 mins

Cooking time: 40 mins

YOU NEED:

• 1 drizzle olive oil
• 1 onion, diced
• 2 sticks celery, diced
• 2 tsp ground turmeric
• 1 tsp mild curry powder
• 300g basmati rice
• 800ml vegetable stock
• 500g yellow smoked haddock, skinned
• 500ml whole milk
• 4 eggs
• 2 tbsp yoghurt
• 1 handful flat leaf parsley, roughly chopped
• 2 spring onions, sliced
• 4 wedges lime, to garnish

METHOD:

1. Drizzle the olive oil into a high-sided frying pan or large saucepan and place over a medium heat.
2. Add the diced onion and celery and sauté for 5 minutes. Add the turmeric and curry powder, cook for 1 minute.
3. Add the rice and stir to evenly coat the grains in the spices. Add vegetable stock, bring to the boil, then reduce to a simmer. Cover for 12 minutes, stir occasionally.
4. If the pan starts to dry out add a little more stock or water. Test that the rice is cooked (it should still have a little bite to it) and set to one side. Meanwhile, put the haddock in a pan. Cover with milk, top up with water to cover fish if needed.
5. Bring to the boil, simmer for 10 minutes. Once cooked, drain and set the haddock to one side to cool slightly.
6. Place the eggs in a pan of cold water, boil for 10 minutes, then plunge the eggs into a bowl of cold water.
7. Flake the haddock into the cooked rice and stir to combine. Add the yoghurt, chopped flat leaf parsley and season. Stir through the rice and haddock.
8. Peel the eggs and slice into quarters.
9. Spoon the kedgeree into warm serving bowls and garnish with the egg quarters, sliced spring onions and a wedge of lime.

Dinner: Vegetable egg fried rice

Serves four, £1.64 per portion

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Preparation time: 10 minutes

Cooking time: 10 minutes

YOU NEED:

• 400g long grain rice, cooked and cooled
• 2 tbsp vegetable oil
• 2 eggs, lightly beaten
• 1 pinch ground white pepper
• 2 cloves garlic, peeled and finely chopped
• 150g tenderstem broccoli, cut into 1cm pieces
• 4 spring onions, finely sliced
• 100g frozen peas
• 2 tbsp soy sauce
• 1 drizzle sesame oil, to taste

METHOD:

1. Cook the rice according to the pack instructions.
2. Heat half the oil in a wok until smoking. Season the eggs with the white pepper and add to the wok.
3. Cook for 1-2 minutes, stirring constantly, until the eggs are cooked and lightly browned. Remove from the pan, set aside.
4. Wipe the pan clean with a paper towel and return to the heat with the remaining oil. When smoking hot, add the garlic and broccoli and cook for 1-2 minutes.
5. Add the spring onions and peas. Cook for a further minute then add the rice and cook for another 2-3 minutes until the rice is piping hot.
6. Add the scrambled eggs back into the pan along with the soy sauce and sesame oil. Stir-fry for another minute then serve immediately.

Breakfast: Avocado and egg toast

Serves four, £1.60 per portion

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Preparation time: 1 minute

Cooking time: 6 minutes

YOU NEED:

• 1 large free range egg
• 1 ripe avocado
• 1 slice wholemeal seeded bread
• 2 sprays Fry Light Butter

METHOD:

1. Poach the egg, making sure the yolk is runny and the white cooked through.
2. Spray each side of the bread with Fry Light Butter and place in a non-stick or griddle pan.
3. Once lightly toasted on both sides, place on the plate.
4. Slice the Avocado lengthways and fan over the toast.
5. Place the poached egg on top of the avocado, carefully split the egg and season to taste.