It’s World Egg Day today! If you are looking to better your diet with additional veg and protein, look no further than these cracking recipes courtesy of Australian Eggs. 

Soba noodle nourish bowl with miso dressing and eggs

Serves 4 | Prep 10 mins | Cook 10 mins

For the miso dressing

• 2 1/2 Tbsp white miso
• 2 Tbsp rice vinegar
• 1 Tbsp soy sauce
• 2 tsp honey
• 3 Tbsp olive oil

For the nourish bowl

• 4 eggs
• 140g soba noodles
• 1 cup frozen edamame
• 350g Kaleslaw kit
• 1 medium Lebanese cucumber, halved lengthways, diagonally sliced
• 1 avocado, sliced into wedges
• 150g hot smoked salmon, skin removed and flaked

To make the miso dressing, whisk dressing ingredients together and set aside.

Moving on to the nourish bowl, cook medium boiled eggs by adding eggs to a saucepan and cover with tap water. Cook over medium heat. Once the water reaches a simmer, start a timer for 6 minutes. Gently stir the eggs in a clockwise direction (the movement of the water will help centre the yolks).

Use a large spoon to remove the eggs from the saucepan. Cool the eggs by running them under cold tap water for 60 seconds or placing them in a bowl of iced water.

Add noodles to a second pan with simmering water and cook for 4-5 minutes or until tender. Add frozen edamame for the last 60 seconds. Drain in a colander and refresh with cold water.

Divide noodles and edamame into serving bowls. Arrange kaleslaw, cucumber, sliced avocado and flaked hot salmon over the top.

Cut eggs in half and add to bowl. Drizzle over miso dressing and sprinkle over seeds from kit. Serve immediately.

Hot tip: You can use bottled Japanese or Asian dressing if preferred.

Spring vegetable pie

Serves 6 | Prep 10 mins | Cook 45 mins

• Butter and flour for greasing
• 2 sheet frozen puff pastry, just thawed
• 6 eggs, beaten
• 450g bag frozen chopped spinach, thawed
• 1 clove garlic, crushed
• 1/2 cup green onions, finely chopped (approximately 3)
• 1/4 cup chopped fresh dill
• 1/2 cup grated Romano cheese
• 2 tsp finely grated lemon zest
• 200g fresh ricotta, crumbled
• 150g Greek feta, crumbled
• Salt and pepper to taste

Preheat oven 200°C fan forced. Grease and flour a round sponge sandwich tin 20cm (base) X 3.5cm (sides).

Arrange pastry on top of each other to form one thick sheet of pastry. Roll out carefully until pastry measures 27cm square. Drape the rolled pastry into the tin. Pushing in sides and allowing the pastry to overhang at the points.

Reserve 2 tablespoons of beaten egg for glazing. Squeeze spinach through a fine sieve to remove excess liquid. Transfer to a large bowl and use your fingers or a fork to separate spinach. Stir through garlic, green onion, dill, ricotta, Romano cheese, zest and remaining eggs. Add ricotta and feta. Fold through spinach mixture. Season with salt and pepper. Set aside.

Spread spinach mixture inside the pastry. Fold the corners in toward the centre.

Brush pastry with reserved beaten egg. Bake 40-45 minutes, or until puffed and golden brown and the centre is set. Stand for 15 minutes before slicing and serving.

Store any uneaten pie in a sealed container for up to 2 days. Reheat in oven or air fryer.

Hot tip: To loosen pie from tin, run a kitchen knife around the edges to loosen the pastry from the tin. Invert gently and place onto a serving plate.

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