Olympic Team GB diver, Tom Daley has teamed up with British Lion eggs to create a range of delicious Summer recipes which, quite frankly, look almost too lovely to eat!

Here are a few of my favourites…

Tom Daley’s Japanese Kimchi Udon

Quick and easy to make this is packed full of delicious flavours…

Ingredients

• 2 medium British Lion egg yolks
• 50g unsalted butter
• 2 garlic cloves, crushed
• 150g kimchi, chopped, plus 25ml of its juice
• 1 tbsp Korean chilli sauce
• 300g straight to wok udon noodles
• 100g baby spinach
• 2 spring onions, sliced
• 1/2 tsp black sesame seeds

Method

1. Heat 30g of butter in a medium frying pan over medium heat.
2. Add the garlic and cook for 3 minutes, then add the kimchi and Korean chilli sauce and cook for a further 3 minutes. Add 100ml water and kimchi juice and simmer for 5 minutes until the liquid has reduced slightly.
3. Add the udon noodles, spinach and remaining butter to the pan and cook for 2 minutes, until the noodles are warmed through.
4. Season to taste. Divide the noodles between 2 bowls, top with the egg yolk, spring onions and sesame seeds. Enjoy immediately.

Tom Daley’s Huevos Rancheros

This is one of my favourite brunch recipes. It reminds me of when I first met Lance and our summers spent in California. Plus, it’s quick, easy and flavoursome – enjoy!

Ingredients

• 4 medium British Lion eggs
• 1 tbsp olive oil
• 1 medium onion, finely sliced
• 1 x 400g tin black beans, drained and rinsed
• 1 green chilli, deseeded and finely chopped
• 200g cherry tomatoes, quartered
• juice of 1/2 lime
• 1/4 garlic clove, crushed
• 1/2 tbsp olive oil
• Corn tortillas
• 1/2 avocado, sliced
• 40g feta, crumbled
• Small handful of coriander, roughly chopped

Method

1. Heat half of the olive oil in a large frying pan over medium-high heat. Add the onion and cook for 5-7 minutes, until starting to soften. Add the black beans and cook for a further 3 minutes, then add the chilli. Cook for 2 more minutes, then roughly mash with a potato masher or a fork.
2. Make 4 indents in the bean mash and crack an egg into each one. Season with salt and pepper. Reduce the heat to medium and cook for 5-7 minutes, covering the pan towards the end, if needed, to help the eggs cook.
3. Meanwhile, make the tomato salsa. Combine the tomatoes, lime juice, garlic and remaining olive oil in a bowl and season to taste.
4. Heat the corn tortillas according to the pack instructions. Once the eggs are cooked, spoon over most of the tomato salsa, add the avocado slices to the pan, crumble over the feta and sprinkle over the coriander. Enjoy straight away with the corn tortillas.

Tom Daley’s Cloud Eggs

Cloud Eggs is one of Robbie’s favourite brunch dishes, they require minimal ingredients and kids go wild for them! Plus, they can be easily made as long as you have British Lion eggs in the fridge!

Ingredients

• 4 medium British Lion eggs
• 25g mature cheddar cheese, grated
• 40g finely sliced cured ham, roughly chopped
• a small handful of parsley, roughly chopped
• 4 slices of toasted sourdough, to serve

Method

1. Preheat the oven to 220C/200C Fan/Gas Mark 7. Line a baking tray with baking parchment.
2. Separate the egg whites from the egg yolks. Place the egg whites into a medium mixing bowl and whisk using an electric hand whisk until stiff. Add grated cheese, ham and seasoning and fold gently to combine.
3. Spoon the mixture onto the prepared baking tray creating 4 mounds. Using the back of a teaspoon create a little dip in the centre of each – this is where you are going to add your yolk.
4. Place the baking tray into the oven and bake for 4 minutes. Remove from the oven, add the egg yolks to each mound, sprinkle some cheese and cook for a further 3 minutes, until the yolks are just set.
5. Remove from the oven, sprinkle over the parsley and enjoy with sourdough toast.

For more egg-cellent (sorry, couldn’t resist!) recipe inspiration, go to www.eggrecipes.co.uk