Recent Bord Bia/Irish Egg Association ‘Eggs For Anytime’ recipe competition, which asked chefs to share a dish based on Bord Bia Quality Assured Eggs that could feature on their restaurant menu, outside of the more usual breakfast and brunch offerings.
Not only do eggs come in the neatest and most beautiful of packaging, but ‘Nature’s convenience food’ is also one of the most versatile ingredients in any cook’s armoury – and highlighting that simple fact was the main aim of the recent Bord Bia/Irish Egg Association ‘Eggs For Anytime’ recipe competition, which asked chefs to share a dish based on Bord Bia Quality Assured Eggs that could feature on their restaurant menu, outside of the more usual breakfast and brunch offerings.
Jess Murphy, of the much-loved Kai Restaurant in Galway city, was the overall winner for her Kai Restaurant Pork Ramen With Eggs, and four regional awards went to Café Rua in Castlebar (Scotch egg with Kelly’s black pudding); Viewmount House in Longford (Six-minute egg and Jerusalem artichoke); Lemon Tree Restaurant in Letterkenny (Confit Irish duck leg, soft egg, potato mousse and crisp fried onions); and The Blue Haven Hotel in Kinsale (Shakshuka: eggs poached in a spicy tomato sauce).
On receiving the news, Jess Murphy – who uses Galway Free Range Eggs produced locally at Claregalway – said, “We take great pride in our high-quality produce, that is sourced locally and cooked inventively, so when it’s comes to choosing eggs we always ensure we use Bord Bia’s Quality Assured Eggs.”
Jess Murphy: “Ramen is really just a hearty broth pimped up with noodles, toppings and garnishes, all served in a deep bowl. We cook our pork chops on the bone for flavour and to keep the meat from drying out. You will find kecap manis in any Asian supermarket. It is an Indonesian soy sauce, slightly thicker and sweeter than regular soy. A few spoons of soy mixed with a spoon of treacle will do in its place.” Serves 4
This light main dish of eggs poached in a spicy tomato sauce is a regular on menus at Kinsale’s Blue Haven Hotel, where the eggs are supplied by the family-run Greenfield Foods, a member of the Irish Organic Farmers and Growers Association. Serves 2
Owner-chef Christopher Molloy says this is a favourite dish at the family-owned Lemon Tree Restaurant in Letterkenny, where it is also made using chicken legs. Eggs are supplied to the Lemon Tree by the Patton family of Ballyshannon, who produce Castle Free Range Eggs and run the Castle Open Adventure Farm. Serves 2
Cooking at the original Café Rua on New Antrim Street in Castlebar, Chef Javier Serrantes makes the house variation on ever-popular scotch eggs using Claremorris Free Range Eggs – and those other vital ingredients, black pudding and sausage meat from the famous Mayo butchers, Kelly’s of Newport. Serves 4
Eggs from the O’Halleran Family Farm at Kenagh, Co Longford feature in this delicious dish created by Head Chef Marcio Laan for the renowned VM Restaurant at Viewmount House. Serves 4