W.Whether you need a healthy and filling snack, run out of creative lunch ideas, or just looking for a quick and easy option during the week, Olympic gold medalist Tom Daley partnered with British Lion Eggs to create two great recipes, you will have the whole family eats like champions.
Best of all, they’re packed with important proteins, vitamins, and minerals, including vitamin D, selenium, B12, and omega-3 fatty acids.
These Mexican chilaquiles are perfect to share with the whole family and are a real lunch treat. Topped with sunny-side-up eggs, creamy feta cheese, crispy red onions and fragrant coriander, this corn tortilla chip meal only takes 15 minutes to cook and can be given a taste kick by pressing a lime wedge.
Preparation time: 5 minutes | cooking time: 15 minutes
4 tbsp olive oil
2 cloves of garlic, finely chopped
1 red chilli pepper, ½ finely chopped, ½ sliced
400g chopped tomatoes from the can
250g corn tortilla chips
100g feta, crumbled
Small handful of coriander leaves
4 large British lion eggs
1 small red onion, finely chopped
Lime wedges for serving
Heat the oven to 200 ° C / 180 ° C convection / gas 6. Heat 1 teaspoon of oil in a medium-sized pan, add the garlic and finely chopped chilli pepper and fry for about 45 seconds until they are golden brown and fragrant. Pour over the chopped tomatoes and cook for 5 minutes to reduce them.
Place half of the chopped tomatoes in a 28 cm ovenproof dish or skillet and gently stir half of the tortilla chips until covered. Sprinkle with half of the feta and half of the coriander. Put the remaining tortilla chips in the pan with the tomatoes, stir and then place them in the ovenproof dish on top of the others. Sprinkle with the remaining feta and place under the grill for 3-4 minutes until the cheese has melted and the tortillas are golden brown and crispy.
In the meantime, heat a non-stick frying pan over medium heat, heat the remaining oil and then beat 4 British Lion Eggs into the pan. Cook for 3 minutes, or cover with a tight-fitting lid until the whites are firm, to cook the tips if necessary. Season with salt and pepper.
Remove the tortilla chips from the grill, place the fried eggs between the tortillas, sprinkle with the red onion and coriander and serve with lime wedges.
Cooking tip: Make Your Own Corn Tortilla Chips! Heat the oven to 200 ° C / 180 ° C convection / gas. 6. Brush both sides of 3 tortillas lightly with olive oil and then cut into triangles. Place in a single layer on a parchment-lined baking sheet and bake for 7-8 minutes until golden brown and crispy.
Turkey burger with sweet potato fries
Packed with protein, these burgers are the perfect size for anyone on the go
(British lion eggs)
This quick and easy egg-filled burger, complemented by a side dish of thick cut sweet potato fries and crunchy salad, is full of protein and the perfect size for anyone on the go. Filled with juicy ground turkey breast, fresh parsley and rich tomato chutney, there is also no shortage of taste.
Preparation time: 5-10 minutes | cooking time: 30 minutes
600 g sweet potatoes, cut into 1 cm thick chips
3 tbsp olive oil
1 teaspoon cayenne pepper
1 clove of garlic, finely chopped
½ red onion, finely chopped
5 large British lion eggs
500g minced turkey breast
40g fresh breadcrumbs
2 tbsp fresh parsley, finely chopped
4 burger buns
4 tbsp tomato chutney
4 small gemstone lettuce leaves
Salad for serving
Heat the oven to 200 ° C / 180 ° C convection / gas 6. Place the sweet potato fries on a baking sheet and drizzle with 1 tablespoon of olive oil, toss and sprinkle with cayenne pepper. Bake in the oven for 30 minutes.
In the meantime, combine the garlic, onion, 1 British Lion egg and minced turkey in a large bowl and season with black pepper. Shape the mixture into four meatballs about 3 cm thick.
Heat 1 tablespoon of oil in a large, oven-safe frying pan over medium-high heat and fry the burgers for 2 minutes on each side until browned. Place the pan on the lowest rack of the oven for 15 minutes, until it is golden brown and cooked through.
Prepare the rolls by cutting them in half and brushing the bottom with tomato chutney, then topping with lettuce.
Heat the remaining 1 tablespoon of oil in a coated frying pan over medium heat. Beat the eggs one at a time in different corners of the pan and cook for 3 minutes or until the whites are set. Season with salt and pepper.
Place the turkey patties on the prepared rolls and top with the fried eggs. Serve with the sweet potato fries and a crunchy salad.
Cooking tip: Stay healthy and serve a garlic-chive-yoghurt dip instead of sugary ketchup – mix 150 g natural yoghurt, ½ tablespoon lemon juice, 1 tablespoon chopped chives and 1 finely chopped garlic.
Go ahead: Prepare the turkey meatballs the day before and store them separately with baking paper in the refrigerator.
More recipes for the whole family can be found on the British Lion Eggs website.