Celebrate National Egg Month

It’s an egg-cellent month! The month of May brings many lovely things to our life such as warmer weather, Spring weather and – eggs! This versatile star of the kitchen is taking centre stage as we crack open the celebration this National Egg Month. From delicious breakfast omelettes to frittatas for dinner – eggs add richness, texture, and flavour to many of the dishes we know and love. This month why not try one of the recipes listed below to really appreciate eggs this May.

First up we have a delicious Spanish Omelette that is the perfect way to start your day:


4-5 medium potatoes, peeled and thinly sliced

1 onion, thinly sliced

6 eggs

Salt, to taste

Pepper, to taste

Olive oil


Thinly slice the potatoes and onions

Heat some olive oil in a large non-stick skillet over medium heat.

Add the sliced potatoes and onions to the skillet. Season with salt and pepper.

Cook, stirring occasionally, until the potatoes are tender and lightly golden, about 10-15 minutes.

While the potatoes and onions are cooking, crack the eggs into a large mixing bowl.

Beat them lightly with a fork or whisk. Season with salt and pepper.

Combine eggs with potatoes and onions

Mix everything together until well combined.

Wipe the skillet clean and add a little more olive oil. Heat the skillet over medium heat.

Pour the egg and potato mixture into the skillet, spreading it out evenly with a spatula.

Cook the tortilla for about 5-7 minutes, or until the bottom is set and golden brown.

Carefully flip the tortilla using a plate or the help of another skillet. Slide it back into the skillet and continue cooking for another 5-7 minutes, or until the other side is set and golden brown.

Once cooked through, remove the tortilla from the skillet and let it cool for a few minutes before slicing into wedges.

Serve warm or at room temperature, optionally with a side salad or some crusty bread.

Enjoy your authentic Spanish Omelette!

If you are perhaps looking for a dish that would suit dinner time more, why not try a Spinach and Feta Frittata:


6 large eggs

1/4 cup milk or cream

2 cups fresh spinach leaves, chopped

1/2 cup crumbled feta cheese

1/4 cup diced onion

2 cloves garlic, minced

1 tablespoon olive oil

Salt and pepper, to taste

Optional: chopped fresh herbs like parsley for garnish


Preheat the Oven:

Preheat your oven to 175°C

Prepare the Filling:

Heat the olive oil in a large oven-safe skillet over medium heat.

Add the diced onion and minced garlic to the skillet. Cook until softened and fragrant, about 2-3 minutes.

Add the chopped spinach to the skillet and cook until wilted, about 2-3 minutes more. Season with salt and pepper to taste. Remove from heat.

Whisk the Eggs:

In a mixing bowl, whisk together the eggs and milk or cream until well combined. Season with salt and pepper.

Assemble and Cook:

Pour the egg mixture over the spinach mixture in the skillet. Stir gently to combine.

Sprinkle the crumbled feta cheese evenly over the top of the egg mixture.


Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the frittata is set in the centre and lightly golden on top.


Once cooked through, remove the frittata from the oven and let it cool slightly.

Slice into wedges or squares, garnish with chopped fresh herbs if desired, and serve warm.

If you are fancying something lighter for the summer months, why not try making this delicious egg salad that is perfect for sandwiches, salads or wraps!


6 hard-boiled eggs, peeled and chopped

1/4 cup mayonnaise

1 tablespoon Dijon mustard

2 tablespoons finely chopped celery

2 tablespoons finely chopped red onion

1 tablespoon chopped fresh dill (optional)

1 teaspoon lemon juice

Salt and pepper, to taste

Bread or lettuce leaves, for serving (optional)


Prepare the Eggs:

Place the eggs in a saucepan and cover them with water.

Bring the water to a boil over medium-high heat, then reduce the heat to low and simmer for 10 minutes.

Drain the hot water and immediately transfer the eggs to a bowl of ice water to cool completely.

Once cooled, peel the eggs and chop them into small pieces.

Make the Dressing:

In a mixing bowl, combine the mayonnaise, Dijon mustard, chopped celery, chopped red onion, chopped dill (if using), and lemon juice. Mix well to combine.

Combine the Salad:

Add the chopped hard-boiled eggs to the dressing mixture.

Gently fold the eggs into the dressing until they are evenly coated.

Season the egg salad with salt and pepper to taste. Adjust the seasoning as needed.


You can serve the egg salad immediately, or refrigerate it for a few hours to allow the flavours to develop

Serve the egg salad on bread as a sandwich, or on a bed of lettuce leaves for a lighter option.

Enjoy your delicious homemade egg salad!

Feel free to customize this recipe by adding ingredients like diced pickles, chopped chives, or a sprinkle of paprika for extra flavour. It’s a dish that’s perfect for a Spring day!

Eggs can also make for delicious and filling brunch dishes – like this eggs benedict recipe:


For the Hollandaise Sauce:

3 large egg yolks

1 tablespoon lemon juice

1/2 cup unsalted butter, melted

Pinch of cayenne pepper

Salt, to taste

For the Eggs Benedict:

4 large eggs

2 English muffins, split and toasted

4 slices of bacon

Chopped fresh parsley or chives, for garnish (optional)

Salt and pepper, to taste

Vinegar (for poaching eggs)



1.  Prepare the Hollandaise Sauce:

Fill a saucepan with a couple of inches of water and bring it to a simmer over medium heat.

In a heatproof bowl (such as a stainless steel bowl), whisk together the egg yolks and lemon juice until pale and slightly thickened.

Place the bowl over the saucepan of simmering water, making sure the bottom of the bowl doesn’t touch the water.

Gradually whisk in the melted butter, a little at a time, until the sauce is thickened and smooth.

Stir in a pinch of cayenne pepper and season with salt to taste. Keep the hollandaise warm while you prepare the rest of the dish.

2. Poach the Eggs:

Fill a large saucepan with about 2-3 inches of water. Add a splash of vinegar (about 1-2 tablespoons) to help the egg whites coagulate.

Bring the water to a gentle simmer over medium heat.

Crack each egg into a small bowl or ramekin.

Using a spoon, create a gentle whirlpool in the simmering water.

Carefully slide each egg into the swirling water. Poach for about 3-4 minutes for soft yolks or longer for firmer yolks.

Once poached, remove the eggs with a slotted spoon and drain them on a paper towel.

3. Assemble the Eggs Benedict:

Place the toasted English muffin halves on serving plates.

Top each muffin half with a slice of bacon

Carefully place a poached egg on top of each bacon slice.

Spoon hollandaise sauce generously over each poached egg.

Garnish with chopped fresh parsley or chives, if desired.

Season with salt and pepper to taste.

4. Serve immediately and enjoy your delicious Eggs Benedict!

Feel free to adjust the recipe to your liking, such as substituting the bacon with smoked salmon or sautéed spinach. Enjoy!

If you want to still partake in the egg-citing celebrations, but don’t want to make egg the main feature of your meal. Why not try making this delicious egg fried rice that is the perfect accompaniment to any meal:


2 cups of cooked rice (preferably day-old and cooled)

2 eggs

2 tablespoons of vegetable oil

1 small onion, finely chopped

2 cloves of garlic, minced

1 cup of mixed vegetables (such as peas, carrots, and bell peppers), diced

2 tablespoons of soy sauce

Salt and pepper to taste

Optional: sliced green onions for garnish


Prepare Ingredients:

Cook rice according to package instructions and let it cool completely. Day-old rice works best for fried rice as it’s drier and less likely to become mushy.

Beat the eggs in a small bowl and season with a pinch of salt and pepper.

Chop the onion, mince the garlic, and dice the mixed vegetables.

Cook Eggs:

Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat.

Pour the beaten eggs into the skillet and let them cook without stirring until they start to set on the bottom.

Use a spatula to gently scramble the eggs until they’re cooked through but still moist. Remove the eggs from the skillet and set aside.

Stir-Fry Vegetables:

Add the remaining tablespoon of oil to the skillet.

Add the chopped onion and minced garlic, and sauté until they become fragrant, and the onion turns translucent, about 2-3 minutes.

Add the diced mixed vegetables to the skillet and stir-fry for another 3-4 minutes until they are tender but still crisp.

Combine Ingredients:

Add the cooked rice to the skillet, breaking up any clumps with a spatula.

Pour the soy sauce over the rice and vegetables and stir well to combine.

Cook for an additional 2-3 minutes, stirring occasionally, until the rice is heated through and evenly coated with the soy sauce.

Add Eggs and Season:

Return the cooked eggs to the skillet and stir-fry with the rice and vegetables until everything is well combined.

Taste the fried rice and adjust the seasoning with salt and pepper if needed.


Transfer the egg fried rice to serving plates or bowls.

Garnish with sliced green onions if desired.

Serve hot as a delicious main dish or as a side to your favourite Asian-inspired meal.

Eggs are an incredibly versatile food item that can be used in a variety of different ways to add flavour, texture, and depth to a meal. This May, celebrate National Egg Month by creating one of these delicious and egg-citing recipes!

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