Watch our easy how-to video below and see how you can create perfectly poached eggs, every time.
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Tip:
Try buying free-range eggs, like FRENZ when possible.
Eggy ham and cheese tarts
This delicious eggy ham and cheese tart recipe creates the perfect low carb snack. Serve with chutney or pesto or pop in lunchboxes for a tasty bite for kids and adults on the go
Old-fashioned devilled eggs
There’s nothing quite so perfect for a picnic, lunch or BBQ as devilled eggs. This recipe makes easy work of bringing this delicious classic to life. Serve sprinkled with extra paprika
Pesto pasta salad
Fresh, fast and healthy, this pesto pasta salad is bursting with the goodness of kumara, eggs and sun-dried tomato pesto.
Crushed new potato, ham and egg salad
This fresh and easy salad recipe combines crispy, golden new potatoes with ham, poached eggs, tender peas and plenty of creamy dressing. Enjoy for lunch or dinner
Linguine primavera & poached eggs
You will need to buy about 750g (1½ pounds) broad beans in the pod for this recipe. Or, you can use 1½ cups (225g) frozen broad beans if you like. It is important to use the freshest free-range eggs you can find as they will hold their shape while poaching. Note
Baked bean and egg jaffle
Jam-packed full of hearty baked beans, melted oozy cheese and scrambled eggs, this tasty jaffle is perfect for a quick and satisfying breakfast. Take one bite into this toasted, golden sandwich and enjoy the hot filling that spills out.
Leftover vegetable frittata
A homemade frittata can be a thing of beauty. It is also a great way to use up any left over vegetables from the night before. This Nici Wickes recipe is great cut into wedges and served for lunch
Bacon and egg pies
This clever recipe uses sliced bread to create these tasty bacon and egg pies. Serve for any meal of the day – accompany with vegetables or salad and you have a main meal
Chickpea shakshuka
This Moroccan inspired chickpea shakshuka dish has a spicy kick to it. Shakshuka is traditionally served at breakfast and perfect for dinner too. Serve with baked mountain bread and chili oil