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  • Writer's pictureKylie

Vibrant Asian Slaw with a Fried Egg

Is Spring really coming?

I mean, February is here.

The days are definitely getting longer.

And there might have even been a day where the temperature rose above double digits.

But really, what about all that rain?

Yes I know we live in Ireland and it rains. ALOT. But our paddocks are so full of water they are now punctuated by green mounds here and there amongst a sea of puddles. Our hens are gingerly stepping through lakes of water and making their way to the grass each day. The horses take one look at the mud at the gate to their paddock and try to turn back for the stables and the cattle look forlornly over the fence at us with mud up to their hocks.

The sheep have permanently brought themselves inside a spare stable. They never really were ones for wet weather having been raised on bottles as babies with the luxury of the warmth of the Aga each night. They may not really be quite as hardy as their outside living cousins.

To cheer ourselves up tonight and to break away from the monotony of yet another "hearty and soul warming stew" we adapted this lovely recipe from Australian Chef Pete Evans and threw a mighty Magner's Farm pasture range egg on top.

The dressing is fabulous and it tasted very Spring-y indeed.


1 purple cabbage finely sliced

3 carrots grated (from Pat O'Brien from the Cahir Markets)

1/2 onion (from Keith at Cahir Markets)

1 orange capsicum (you could pick which ever one you fancy!)

1 bag of baby purple sprouting broccoli (from David at Fethard Country Markets)

Quinoa, chia seeds, bulgar or any other pulses you might like.

We cooked ours in some Magner's Farm Chicken Bone Broth.

Magner's Farm Eggs

Magner's Farm Beef Dripping


3 tablespoons of Miso Paste

1 tablespoon of Soy Sauce

2 teaspoons of finely grated ginger

1 garlic clove finely chopped

2 tablespoons of apple cider vinegar (from Con at the Apple Farm)

1 tablespoon Mayonnaise

1 tablespoon lemon juice

2 tablespoons of sesame oil


Make the dressing by whisking all ingredients together

Combine all the slaw ingredients together. Mix with half of the dressing ingredients.

Add a teaspoon of Magner's Farm Beef Dripping to a frypan, crack in a fresh Magner's Farm egg and cook to your liking.

Serve egg on top of salad.

Add more dressing according to taste.

Store any remaining dressing in a glass jar in the fridge.


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