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When it comes to egg dishes, we're thinking out of the box with these tasty twists on favourite recipes

Posh Caesar salad with poached egg 

Now‘s your chance to master the art of perfectly poached eggs! 

Serves 4 • Ready in 30 mins

  • 2 crusty white rolls, torn into small chunks 
  • 1 tbsp Co-op olive oil 
  • 3 tbsp lighter than light mayonnaise 
  • 1 garlic clove, finely grated 
  • Zest and juice of 1 lemon  
  • 1 tbsp finely grated parmesan, plus shavings to serve 
  • 1 tbsp chopped fresh chives
  • 2 anchovy fillets, chopped (optional)
  • 1 tsp Co-op white wine vinegar 
  • 4 Co-op British eggs
  • 150g mixed leaf salad 
  • 1 Co-op avocado, thickly sliced 
  • 80g Co-op Irresistible Scottish smoked salmon 
  • 2 spring onions, thinly sliced 
  1. Preheat the oven to 200°C/fan 180°C/gas 6. Toss the bread in the oil, then season. Bake on a lined tray for 14-18 mins, tossing occasionally, until golden. Set aside to cool. 
  2. For the dressing, whisk together the mayo, garlic, lemon zest and juice, parmesan, chives and anchovies, if using. Season with black pepper and set aside. 
  3. To poach the eggs, bring a pan of water to the boil and add the vinegar. Reduce to a simmer, swirl the water with a slotted spoon and crack in one egg. Allow to set for about 30 seconds, then swirl again and add the next egg. Cook for about 3 mins each, until set to the touch when lifted out. Drain on a plate lined with kitchen paper. Repeat with the two remaining eggs.
  4. To assemble, arrange the salad leaves and avocado on a serving platter. Lay strips of the smoked salmon on top and add the poached eggs. Scatter with the spring onion and croutons, and drizzle with the dressing. Finish with shavings of parmesan, to serve.

Sea salt & Chardonnay wine vinegar crisp-coated scotch eggs 

Put our legendary crisps to work in a moreishly crunchy coating for these special Scotch eggs

Serves 4 • Ready in 50 mins

  • 6 Co-op British eggs, 2 beaten 
  • 400g pack Co-op Irresistible pork sausages 
  • 150g pack Co-op Irresistible sea salt & Chardonnay wine vinegar crisps
  • 40g leftover white bread, torn
  • 50g Co-op plain white flour 
  • Sunflower or vegetable oil, for deep frying
  • Tomato ketchup, to serve
  1. Cook the four whole eggs in a pan of simmering water for 6 mins, then put into a bowl of ice water. Leave to cool for 5 mins, then carefully peel. 
  2. Squeeze the sausages out of their skins. Break up the meat with a fork, mixing it together, and season with black pepper. Wet your hands, then take a quarter of the meat and flatten into an oval shape in the palm of your hand. Put a peeled egg in the centre and shape the meat around it. Repeat with the rest of the eggs, then chill for at least 15 mins. 
  3. Meanwhile, make the coating. In a food processor, blitz the crisps and bread into chunky crumbs. Put the beaten egg, flour and crumbs into three separate shallow bowls. 
  4. Fill a large saucepan two-thirds full with the oil and heat to 180°C, or until a cube of bread dropped in turns golden in about 30 seconds. 
  5. Coat each chilled egg in the flour, then the egg, then repeat in the flour and egg again. Finally, roll the eggs in the crumbs until well coated. Deep-fry two eggs at a time for 6-8 mins, turning regularly, until golden. Drain on kitchen paper, then leave to cool for 5 mins. Slice in half and serve with ketchup on the side.

Love a Scotch egg? Check out our chocolate version here


Co-op Irresistible Sea Salt & Chardonnay Wine Vinegar Crisps, 150g

Easy chicken & waffles with fried eggs

No waffle maker? No problem… all you need for these is a simple griddle pan

Serves 4 • Ready in 35 mins

  • 230g pack Co-op British breaded chicken goujons 
  • 150g Co-op pure Canadian maple syrup 
  • 1 tbsp chilli sauce, such as sriracha 
  • 250g Co-op self raising white flour 
  • 1 tsp baking powder 
  • 6 Co-op British eggs, 2 beaten 
  • 300ml Co-op whole milk 
  • 50g Co-op unsalted butter, melted and cooled 
  • 1 tbsp rapeseed oil 
  • 2 Co-op avocados, thickly sliced 
  • 2 spring onions, thinly sliced
  1. Cook the chicken goujons according to the pack instructions. While they’re cooking, put the maple syrup and chilli sauce into a small saucepan and bring to a simmer. Cook for 1 minute, then take off the heat and leave to cool. 
  2. For the waffles, whisk the flour, baking powder, two beaten eggs and whole milk until smooth. Add the melted butter and whisk again. 
  3. Heat a nonstick griddle pan over a medium-high heat and pour in half the batter. Reduce the heat to medium and cook until bubbles start to appear on the surface. Carefully flip the waffle over and cook for another 2-3 mins, until golden on both sides. Lift out of the pan and cut into quarters. Repeat with the other half of the batter. 
  4. Heat the oil in a large frying pan and fry the remaining eggs for 2-3 mins, until the whites have just set. Put two waffles onto each plate and top with a fried egg and some chicken goujons. Pour over some of the spicy syrup and serve alongside the avocado, scattered with the spring onion.

Eggs benedict pizza

Everyone will love this mash-up of two favourite dishes

Serves 4 • Ready in 55 mins, plus proving

  • 500g Co-op white bread mix 
  • 3 tbsp Co-op olive oil
  • 225g Co-op Irresistible vine ripened cherry tomatoes, left on the vine 
  • 250g asparagus, woody ends removed  
  • 200g pack Co-op reduced fat smoked bacon medallions 
  • 4 Co-op British eggs
  • 4 tbsp reduced fat crème fraîche
  • 30g Co-op parmesan wedge, finely grated 
  • 1 tbsp chopped fresh chives 


  • 2 Co-op British egg yolks 
  • 1 tbsp lemon juice 
  • Dash of Tabasco® Original Red Sauce (optional) 
  • 80g Co-op unsalted butter, melted and cooled slightly 
  1. Put the bread mix in a large bowl. Add 300ml warm water plus 2 tbsp of the olive oil, then stir to a rough dough. Knead for about 5 mins. Cover the bowl with oiled cling film and leave in a warm place to prove for 30-40 mins, until doubled in size. 
  2. Preheat the oven to 200°C/fan 180°C/gas 6. Put the tomatoes, asparagus and bacon into a roasting tin, drizzle with the remaining olive oil and season. Roast for 20-25 mins, until the bacon is crisp at the edges. When cool enough to handle, set the tomatoes aside and chop the bacon into quarters. 
  3. While the bacon and veg are cooking, bring a large pan of water to a simmer and poach the eggs for about 3 mins, then drain with a slotted spoon and set aside on a plate lined with kitchen paper. 
  4. For the hollandaise, put the egg yolks, lemon juice, and Tabasco®, if using, in a large bowl and whisk together. Set the bowl over a pan of just-simmering water and whisk until light and pale. Slowly pour in the melted butter, 1 tbsp at a time, until incorporated. Lift the bowl off the pan and set aside, stirring occasionally.  
  5. Increase the oven heat to 250°C/fan 230°C/gas 9, or as close to this as your oven allows. Put in two large, upturned baking trays to preheat. 
  6. To make the pizzas, cut the dough in half and roll each piece out on floured greaseproof paper until about 25cm across, leaving a thicker edge for the crust. Spread the pizza bases with the crème fraîche and scatter over the bacon, asparagus and parmesan. 
  7. Using the greaseproof paper, carefully lift each pizza onto a preheated tray. Cook for 8-10 mins, until the edges are just golden (see tip, below). Take the trays out of the oven, add two of the poached eggs to each pizza and drizzle with some of the hollandaise. Return to the oven for 1-2 mins. Serve sprinkled with the chives, with the roasted tomatoes on the side. 

Cook your pizzas in the middle of the oven, swapping shelves halfway through for an even bake.

Meet the producer 

Third-generation farmer William (pictured) supplies us with top-quality eggs from his farm in County Durham. Like all our egg suppliers, his chickens are lovingly reared to RSPCA assured standards. William explains: ‘This means our hens are looked after in the highest welfare conditions, ensuring they have everything they need to live a happy and healthy life, and produce great-tasting eggs. Co-op has the same fantastic values as we do around animal welfare, environment, climate and community, so we‘re proud to work with them. It‘s also great to see their support for locally sourced produce and British agriculture.‘

All our eggs are RSPCA assured and 100% British