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  • Writer's pictureKylie

Sunday morning eggy thing

Woke up this morning craving an omelette.

You might think that after a week of collecting, packing, selling eggs, not to mention hanging out with the hens, feeding, watering, moving them, all week that we might be slightly over eggs.

If anything it makes us want them more.

This week a major paper ran a story about industrial farming. (Or keeping animals or their products intended for consumption in housing that may not necessarily allow those animals to allow their natural instincts to show).

Time poor and financially pressured, shoppers will turn to products which fit into their budget and relieve the stress of meal preparation. We get that.

We set out to produce ethical eggs - giving our hens a happy and varied existence. We love what we do and we love our hens.

It seems they like it too. Their eggs are amazing. Full of nutrition and goodness. Sometimes up to 6 times the levels of vitamins and nutrients from confined hens.

So even though we spend much of our waking hours looking at eggs, we still love eating them!

I asked for some suggestions on twitter this morning for an omelette. A couple of lovely food writers and food lovers sent us some super ideas which we used and adapted (our Aga is on the blink - so we had to use an alternative). We rooted around the bottom of our fridge and found some goodies and threw them in.

Here is our Sunday Morning Eggy Thingy. Feel free to adapt as you wish!


Magners Farm Dripping

1 onion chopped

3 garlic cloves crushed and chopped

1cm ginger sliced finely

2 carrots

1/2 cabbage

5 cherry tomatoes

12 Magners Farm Pasture Range Eggs beaten

200 gms cous cous

1 pot of Magners Farm Chicken Bone Broth

12 Magners Farm Eggs



Salt & Pepper to taste


Pop a tablespoon of Magners Farm Dripping into the bottom of a medium hot fry pan.

Fry up onion till translucent

Add garlic, ginger, carrots, tomatoes and cabbage and turn heat down. Allow to sweat for a while.

Heat up your Bone Broth and pour over cous cous in a bowl (if you haven't enough to cover the cous cous just add hot water). Cover and allow to fluff up for 10 mins.

Add eggs to pan and stir gently as if you were making scrambled eggs.

Add cous cous when eggs are cooked to your liking.

Season with salt and pepper.

Dish it up, sprinkle some basil and coriander over it if you like them.

I also added some cashew nuts to mine.

If you want to make it paleo/keto friendly just omit the cous cous.

Send us a pic if you make it!


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