Danny Joyce | Editor
Egg-speriment This Easter with Aldi’s Cracking Recipes!
Before you tuck into the chocolate eggs this Sunday, why not egg-speriment and whip up an epic egg dish for the whole family? This Easter, Aldi has selected a range of delicious egg dishes for you to create at home. Start your day off right with a classic, no-frills omelette or dig into a flavoursome feast of patatas bravas with eggs. For a perfect party snack, look no further than a scotch egg. Whether you are preparing a simple nutritious breakfast, a family brunch or a tasty appetiser, Aldi has a cracking recipe for you. Best of all, each of the dishes are made using Irish everyday ingredients available in 150 Aldi stores nationwide at amazingly low prices. Nutritious, versatile and Bord Bia Quality Assured, Aldi’s eggs won’t be beaten! See below for egg recipes. Get egg-cited!
Ingredients • 1 pack of Specially Selected sausages • 8 Medium Healy’s Farm eggs • 8 rashers – Specially Selected Smoked steaky bacon • 6 slices of Ballymore Fresh White Sliced Bread • 60g of Harvest Morn Cornflakes • 3 tbsp of Solway Shores Plain Flour • Solesta Oil for frying Method • Boil 8 eggs for 5 minutes. • Remove eggs from heat and run under cold tap until completely cooled and place in fridge until later. • Cook the streaky bacon until crispy and leave to cool. • Cut the crusts of the bread, blend into breadcrumbs and put in a large bowl. • Blend the cornflakes into a fine crumb and mix well with the breadcrumbs. • Remove the skins from the sausages and squeeze all the meat into a bowl, blend the crispy bacon into a fine crumb and mix well with the sausage meat. Time to assemble: • Carefully peel the eggs. • Divide the meat mix into 8 and wrap each egg evenly in, ensuring the egg is fully enrobed. • Roll each egg in flour. • Beat the remaining one egg in a bowl, drop 1 egg into the egg mix and coat. Then roll into the breadcrumbs until evenly coated, repeat until all the eggs are coated. • Heat a deep fryer to 160 degrees. • Fry for 5 minutes for a runny centre or 8 minutes for cooked through. Enjoy hot or cold!
Patatas Bravas with Eggs
Ingredients • 1kg of Maris Piper Potatoes • 50ml of Solesta Sunflower Oil • 1 Large Mild Onion • 25ml of Solesta Olive Oil • 3 Cloves of Garlic • 1 x 400g tin Sweet Harvest Chopped Tomatoes with Herbs • 1 flat tsp of Stonemill Chilli Flakes • 1 heaped tsp of Stonemill Paprika • 1 heaped tsp of Stonemill Dried Basil • 4 Healy’s Farm Large Eggs • Sea Salt and Black Pepper Method • Pre-heat the oven to 200°C/400°F/Gas Mark 6. • Peel the potatoes and cut into small chunks. • Put into a roasting dish – sprinkle over the sunflower oil and roast for about 35-40 minutes, turning once during the cooking, until crisp and golden. Meanwhile, make the sauce: • Peel, halve and finely chop the onion. • Peel and finely dice the garlic. • Put the onions in a saucepan with the olive oil and cook on a gentle heat for 5-6 minutes until softened. Then add the garlic, chilli flakes, paprika, basil and season with some sea salt and black pepper. • Cook for a further 2 minutes to release all the flavours. • Add the tinned tomatoes and cook for another 10 minutes. • When the potatoes are cooked, pour over the tomato sauce. • Make 4 wells in the mixture and break an egg into each. • Return to the oven for about 5 minutes – just until the eggs have set – then serve. Great accompanied with some Specially Selected Parma Ham.
Ingredients: • 3 Healy’s Farm Large Eggs • Rapeseed Oil Method • Crack the eggs into a bowl and whisk well. • Season with a little salt and pepper. • Heat a little oil in a small non-stick frying pan. • Pour in the egg mixture, tilting the pan to spread out the mixture over the bottom. • As the omelette cooks, with a spatula, push the uncooked egg under in a swirling movement. • Cook until the egg is just set, then fold over and serve. Omelette Fillings: Add 30g of any of the following to the omelette just as it begins to cook, then continue to cook as above. Or, add a mixture of a few fillings: chopped cooked Brannan’s ham, tinned and drained Four Season’s sweetcorn, cooked sliced Egan’s mushrooms, chopped spring onions, grated Ardagh cheddar cheese, chopped tomato, chopped avocado, chopped spinach leaves or specially selected smoked salmon slices.
See below for a full list of ingredients available in Aldi: • Stonemill Dried Basil €0.35 (15g) • Stonemill Paprika €0.49 (40g) • Stonemill Crushed Chillies €0.65 (29g) • Chopped Tomatoes with Herbs €0.69 (400g) • Ballymore Fresh White Sliced Bread €0.75 (800g) • White Garlic €0.79 (200g) • Solway Shores Plain Flour €0.89 (1.5kg) • Harvest Morn Cornflakes €0.99 (500g) • Large Brown Onion 3 Pack €0.99 • Stonemill Sea Salt/Black Pepper €0.99 (110g/50g) • Solesta Vegetable Oil €1.29 (1l) • Solesta Sunflower Oil €1.49 (1l) • 6 Large Free Range Eggs €1.89, 100% Irish and Bord Bia Quality Assured • Specially Selected Irish Dry Cure Streaky Rashers Hickory Smoked €1.99 (200g), 100% Irish and Bord Bia Quality Assured • Specially Selected 12 Handtied Irish Sausages €2.19 (492g), 100% Irish and Bord Bia Quality Assured • Solesta Rapeseed Oil €2.39 (500ml) • 12 Medium Free Range Eggs €2.99, 100% Irish and Bord Bia Quality Assured • Maris Pipers €2.99 (2.5kg), 100% Irish and Bord Bia Quality Assured • Solesta Olive Oil €3.69 (1l)
All ingredients available in 150 Aldi stores nationwide. Visit Aldi.ie for more details.
Slán go fóill,