National Association of Care Catering Care Chef of the Year, Martin McKee, has created a series of easy to make recipes for care homes, using British Lion eggs.
The five recipes are tailored to meet nutritional requirements of residents, including undernourishment, dementia and dysphagia.
The dishes serve 10 or more people and are:
- Egg and bacon breakfast muffin
- Salmon and broccoli stuffed pepper with baked egg
- Smoked bacon, scrambled egg and potato waffles
- Spinach, ricotta and cherry tomato frittata
- Chocolate fondant with vanilla bean ice cream
- Mediterranean vegetable scotch eggs
The latest Food Standards Agency advice stating that care home residents can eat runny, or even raw, eggs, as long as they are produced to British Lion standards, means care homes no longer have to restrict the way they serve eggs.
Eggs meeting the British Lion standard will carry a red Lion and best before date on every egg.
Martin McKee said: “Eggs are an essential ingredient in every kitchen, and it is brilliant that we can now serve them runny as long as they meet Lion standards. The recipes I’ve created are easy to replicate and have been designed to make the most of the nutritional benefits of eggs, including key vitamins and minerals, as well as providing an abundance of protein which is vital for care home residents’ diets”.
The video recipes are available to view on British Lion eggs YouTube channel and can also be found here.
