Eggs Benedict (serves two)

2 Muffins
4 Slices Roast Ham
4 Fresh Bowland Forest Eggs
1/2 Jar Hollandaise Sauce
Lightly toast two muffins. Bring a pan of water to a gentle bubbling boil. Break eggs into pan and poach for exactly 3 minutes. Warm the hollandaise sauce. Butter muffins, place a slice of roast ham on top, then place boiled eggs on top of the ham. Place a tablespoon full of sauce on top of each egg and serve with freshly ground black pepper.
Lemon Souffle Omelette (serves two)

3 Large Bowland Forest Eggs (separated)
1 Lemon
2 Dessert Spoons of Caster Sugar
Butter
Add the grated rind of lemon and its juice to the egg yolks together with the sugar and whisk until thick and creamy. Melt butter in a frying pan. Whisk egg whites until stiff then fold into yolks. Add to pan for 10 seconds then place under hot grill to brown. Serve immediately with fresh cream or ice cream.
Bacon & Egg Pie (serves 4-6)

4 Bowland Forest Eggs
6 Rashers Streaky Bacon
5fl oz Milk
6oz Plain Flour
3oz Lard
Cold Water to Mix
Hard boil 3 eggs and grill bacon. Make up pastry and line an 8 inch flan tin. Chop eggs and bacon fairly small and arrange in bottom of flan. Season. Beat remaining egg with the milk and add to flan. Roll out remaining pastry and to form a lid making a small hole in the middle of the pie. Place on baking sheet in oven and bake for 10 minutes at 200C then reduce to 180 C and bake for a further 30 minutes.