Eggsellent recipe inspiration

Eggsellent recipe inspiration

Now that runny eggs can be welcomed back onto the care home menu – courtesy of a change in Food Standards Agency advice – here’s one of reigning NACC Care Chef of the Year, Martin McKee’s Lion egg recipes created especially for care home residents. Enjoy!


Serves 10
Allergens – Eggs, wheat, milk

20 Slice thick white bread
20 British Lion eggs
20 honey roast ham
2 red onions
150 grated mature cheddar
150 grated Gruyère cheese
50g butter (soft)

90g butter (unsalted)
90g plain flour
1/4 tsp English mustard
100g milk powder
900ml milk (whole fat)
50g grated parmesan

1. To make the Bechamel, place the butter into a heavy based saucepan and slowly melt. In a separate pan warm the milk and whisk in the milk powder until combined. Once the butter has melted add the flour and stir over a medium heat until the edges of the mixture start to turn white.
2. Slowly whisk in a ladle of milk at a time until all the milk is incorporated. Add the mustard and parmesan and season with salt and white pepper.
3. To make the sandwich, spread each slice of bread with the Bechamel before adding some sliced red onion and grated cheese (saving some to top the sandwich). Add a slice of ham then sandwich together with another slice of bread.
4. Spread the top slice of bread with butter. Heat a thick based pan on medium heat and place the sandwich butter side down with a little extra butter and fry for 2-3 minutes. Flip over and spread the bread with a little more Bechamel and grated cheese before placing into the oven to finish cooking for 3-5 minutes at 170 degrees Celsius (fan oven).
5. Remove the fried sandwich and top with a sunny side up British Lion egg.
6. Serve with a fresh tossed mixed salad with red onion, mixed peppers, assorted cherry and plum tomatoes, cucumber, radish and carrot.

You can check out Martin’s other suggested recipes on YouTube here:

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