Mrs Crunch’s veggie recipes dishes are scrumptious and simple to prepare – The Sun

LET’S hear it for the eggs in these great veggie recipes.

We bought 6.6billion eggs last year and the British Egg Industry Council says sales have grown here every year since 2006.

Experts cite their nutritional benefits in vegetarian diets.

I told last week how Morrisons has become the first big supermarket chain to ban eggs from caged hens on its shelves – just one more reason to enjoy these easy, eggy, veggie recipes.

Breakfast calzones (serves 8 – £1.21 per serving)

Preparation time: 10 minutes.

Cooking time: 10 minutes.


  • 4 vegetarian sausages
  • 7 large eggs
  • 160g baby spinach
  • 60g ricotta
  • 125g grated Cheddar
  • 400g pizza dough (for a gluten-free option, use Morrisons Free From mix)

METHOD: Cook the sausages and cut down the middle into halves. Season and leave to rest.

Scramble six of the eggs & ricotta, season and leave to rest. Thinly roll out the pizza dough and cut into eight squares approximately six inches wide.

Layer each square with the spinach leaves. In four of the pizza dough squares, equally place the sausage halves on top of the spinach, sprinkle over the cheese.

Brush the edges of the pizza dough with an egg wash, fold over the pizza dough and crimp the edges to make small calzones.

In the remaining four pizza dough squares, equally place the egg mixture on top of the spinach.

Brush the edges of the pizza dough with an egg wash, fold over the pizza dough, crimp the edges to make small calzones.

Cook for five to ten minutes or until the pizza dough is cooked through and golden brown. Serve hot with a garnish of your choice.

Chickpea, red pepper & egg hash (serves 2 – £2.79 per serving)

Preparation time: 10 minutes.

Cooking time: 15 minutes.

  • 1 tbsp olive oil
  • 1 onion, halved and sliced
  • 1 can chickpeas
  • 4 eggs
  • 1 tsp cumin Seeds
  • 4 Roasted Red Peppers, from a jar and cut into chunks
  • Zest of ½ lemon
  • 1 handful chopped mint leaves
  • 2 flatbread

METHOD: Heat the olive oil in a frying pan, then cook the onion for 12-15 minutes.

Add chickpeas, cumin and peppers, season well with salt and pepper and cook for a few more minutes.

Create spaces in the pan for the eggs. Crack the eggs into the pan, cover for a few minutes then scatter over the chopped mint leaves and lemon zest.

Serve with the flatbreads.

Dark chocolate and sea salt biscotti (makes 14 – 53p per biscuit)

Preparation time: 30 minutes.

Cooking time: 50 minutes.

  • 250g plain flour
  • ½ tsp baking powder
  • 250g caster sugar
  • 3 medium eggs
  • 1 tsp sea salt, coarse
  • 50g dark chocolate, melted
  • 58g milk chocolate chips
  • 58g white chocolate chips
  • 58g plain chocolate chips

METHOD: Remember to melt your chocolate and beat your eggs before you start. Mix together the flour, sugar, salt and baking powder in a bowl.

Add the beaten eggs and the cooled, melted chocolate then mix to form a dough.

Mix in the chocolate chips and divide the dough into two even pieces.

Knead dough gently on a floured surface to form thick sausage shapes. Place them on a baking tray lined with parchment paper.

Leave space between the two pieces of dough or use two trays, as the dough will spread. Bake at 160C for 30 minutes then allow to cool.

Slice diagonally, approximately 2cm thick, and place the slices back on to the baking tray and bake for a further 20 minutes. Allow to cool.

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