Pizza Express wave the free range flag

Posted 6th October 2015 07:00am by

Pizza Express use only free range eggs in their menus… They’re all over the UK and pizza is now the most popular food bought in British restaurants, in fact we Britons spend a staggering £4.4 billion on pizza every year.

Find a Pizza Express near you here, and make sure you give them a pat on the back when you next visit!

DID YOU KNOW? Egg protein has just the right mix of essential amino acids needed by humans to build tissues. #BritishEggWeek #EggFact

Jamie Oliver urges everyone to check the box for free range.

This Berry Pocket Eggy Bread recipe comes courtesy of good egg, Jamie Oliver. Jamie helped to provoke a huge surge in interest in 2008 after our Founder, Jane Howorth, appeared on Jamie’s Fowl Dinners, the Channel 4 programme about the chicken industry. His campaign aligned with our own rather well: Get patriotic, buy British and buy high welfare.

Berry Pocket Eggy Bread

Jamie Oliver_Berry Pocket Eggy Bread

Ingredients

2 large free-range eggs

1 small ripe banana

ground nutmeg

ground cinnamon

2 thick slices of seeded wholemeal bread

150 g raspberries

olive oil

20 g shelled pistachios

4 heaped tablespoons fat-free natural yoghurt

manuka honey

Method

In a blender, blitz the eggs, peeled banana, and 1 pinch each of nutmeg and cinnamon until smooth, then pour into a wide shallow bowl. Cut your bread 2½cm thick, then cut a slit into the longest side of each slice and wiggle your knife inside to make a pocket. Use your finger to stuff the raspberries inside – pack as many in as you can, but be gentle so you don’t tear the bread. Lay in the eggy mixture and gently squash the bread so it soaks up the eggs.

Meanwhile, put a large non-stick frying pan on a medium-low heat with 1 teaspoon of oil, then wipe it around and out with kitchen paper. Pour half the excess egg mixture into one side of the pan, then place a piece of soaked bread on top to give it a lovely pancake layer. Repeat with the rest of the mixture and the other slice alongside it. Cook for 3 to 4 minutes, or until golden, then confidently flip over to cook for the same amount of time. Meanwhile, smash up the pistachios in a pestle and mortar – toast them first, if you like.

Serve the eggy bread dolloped with yoghurt, sprinkled with pistachios and an extra pinch of cinnamon and drizzled with a little honey.

Read more at www.jamieoliver.com