British Lion eggs have teamed up with several of Britain’s most famous sports stars to produce a new cookery booklet to support the launch of British Egg Week. ‘Sporting Eggsellence’ reveals the favourite egg recipes of sportsmen including Michael Vaughan, Sir Steve Redgrave and Andy Murray.

Scotland’s Colin Montgomerie has ensured that golf is represented, and his boiled eggs and soldiers (pictured, and recipe below) rank alongside Martin Johnson’s scrambled eggs and the up-market eggs Benedict donated by Andrew Strauss.

The campaign is intended to get more children eating eggs, which are a cheap and naturally good source of protein – perfect for sportsmen and sportswomen as it facilitates muscle growth and repair. Children are also being shown how quick and easy it is to make a nutritious egg dish via a tour of schools by Omlette-Making World Champion Howard Helmer.


Preparation: 2 mins
Cooking time: 5 mins
Serves 1

2 large Lion quality eggs
2 slices bread
butter to spread

1 Place the eggs in pan and cover with cold water. Slowly bring to the boil. Stir then set a timer for 3 1/2 mins (this is how I like my eggs, firm whites and runny yolk!).

2 Meanwhile toast the bread on both sides then spread with butter. Cut into soldiers.

3 Lift the eggs from the water and place in egg cups. Slice off the top and serve.