• 1 medium British Lion egg
  • 1 tablespoon milk
  • 1 basil leaf, chopped
  • 10g grated courgette (zucchini)
  • 10g carrot, peeled and grated
  • 10g cooked peas
  • 5g mature Cheddar cheese, grated
  • 2 teaspoons sunflower oil
  • a small knob of butter


  • STEP 1

    Crack the egg into a small mixing bowl and add the milk, basil, vegetables and cheese. Beat together until well mixed.

  • STEP 2

    Heat a small 20-23cm non-stick frying pan until hot.

  • STEP 3

    Add the oil and butter and coat the base of the pan. When the butter is foaming, add the mixture and swirl around the pan.

  • STEP 4

    Heat for 1 ½ – 2 minutes until the base has set. Carefully turn over and cook on the other side for 30 seconds so that the egg is lightly cooked but not completely set.

  • STEP 5

    Place on a board and stamp out fun shapes using small cutters. Arrange on a plate and serve.

The Food Standards Agency (FSA) has changed its advice on eggs, confirming they are now safe to be eaten runny, and even raw, by vulnerable groups including infants, children and pregnant women as long as they are British Lion.

Pictures and recipes: British Lion Eggs