Rasmusens Egg Farm
Welcome to Rasmusens Egg Farm

Bacon and Egg Pie - serves 6 and is delicious.

  1. 8 large eggs
  2. 1/2 cup bacon, chopped
  3. 1 Spring onion, chopped
  4. 1 Egg yolk beaten with a tablespoon of water
  5. 1 Salt and pepper to taste
  6. 400g block (or sheets) of store bought 'puff' pastry
  1. Bacon & Egg Pie is so easy to make and a real kiwi classic enjoyed by generations.
  2. Great for lunches, brunches, dinner or a picnic.
  3. You will need a 20.5 x 20.5cm cake pan, or alternatively a round 23cm pie dish is ideal.
  4. Preheat oven to 200°C.
  5. Roll out two thirds of the pastry on a floury bench to line a shallow greased 23cm pie tin.
  6. Scatter over spring onion and half of the bacon, break in the eggs and season, then scatter on the remaining bacon.
  7. Roll out the remaining pastry to make a lid.
  8. Crimp the pastry edges together with your fingers and trim off any excess.
  9. Use the trimmings to decorate the pie if you wish (attach these with a dab of egg wash).
  10. Cut four small vents in the pastry lid with a sharp knife.
  11. Brush with beaten egg mix and bake 35 - 40 minutes until rich golden brown and crispy.
  12. Serve warm - or cold.


Fluffy Ham and Cheese Omelette - serves 2.

  1. 6 eggs, separated
  2. 3 tablespoons water
  3. 1 Salt & freshly ground blackpepper to taste
  4. 25g butter, margarine or oil
  5. 1 cup grated tasty cheese
  6. 1/2 cup sliced ham
  1. Beat egg yolks and water together until pale yellow.
  2. Beat egg whites until they form soft peaks, and fold in yolk mixture.
  3. Season with salt and pepper. Heat butter, margarine or oil in a small omelette pan (26cm is ideal).
  4. Pour in the egg mixture and cook until it is golden-brown underneath.
  5. Then place pan under a preheated hot grill and cook for a few minutes until golden-brown on top.
  6. Remove then sprinkle ham and cheese onto half the omelette, fold over other half and slide out of the pan onto a warm plate.
  7. Serve immediately.


2 minute Pesto Eggs:

  1. 2 eggs
  2. Optional – 1 tablespoon of chopped fresh herbs (eg parsley, basil)
  3. 1-2 teaspoons pesto
  4. Juice from ½ lemon
  5. ¼ avocado, sliced
  6. 2 handfuls baby spinach
  7. Wholemeal sourdough bread (or whatever bread you fancy)
  8. Salt and pepper to season
  1. Simply crack 2 eggs into a ramekin, mix well with a fork, season with pepper, add the herbs if using and microwave for 1 ½ minutes, stirring half way. Cover it well with paper towel as the egg can ‘pop’ and make a mess! Or if it pops when you take it out it could hit you and hurt!
  2. Place a handful of baby spinach on a slice of toasted bread, top with the cooked egg and sliced avocado. In a small dish, mix the pesto and lemon juice and drizzle over the egg.
  3. Season with salt and pepper and enjoy for a super quick, protein packed breakfast that also gives you a serve of vegetables too.


Breakfast Egg Muffins - wow:

  1. 12 medium eggs
  2. 2 1/2 cups all-purpose flour
  3. 2 tbsp granulated sugar
  4. 2 tsp baking powder
  5. 1 tsp salt
  6. 1/2 tsp baking soda
  7. 110 gm cold butter, cut into small pieces
  8. 250 mL buttermilk
  9. 1/4 cup finely chopped chives
  10. 1/2 cup shredded Cheddar cheese
  1. STEP 1 Place eggs in single layer in saucepan. Cover with 2.5 cm of cold water.
  2. Set the pan over high heat and bring the water to rolling boil.
  3. Place tight fitting lid on pan and remove from heat. Let stand for 6 minutes.
  4. Drain water and place eggs under cold running water for 1 minute or until cool enough to handle. Peel and set eggs aside.
  5. STEP 2 Preheat oven to 180°C. Stir flour with sugar, baking powder, salt and baking soda.
  6. Add butter and rub into flour mixture, using fingertips, until mealy. Stir in the buttermilk and chives until well combined.
  7. STEP 3 Line muffin tin with large paper liners. Working with wet hands, roll 3 tbsp dough around each hard-cooked egg and place in paper liners. Top with cheese.
  8. STEP 4 Bake for 20 to 22 minutes or until tops are golden and spring back when lightly touched. Cool slightly before serving.


Devilled Eggs - simple and tasty:

  1. 12 hard boiled eggs, peeled
  2. 1/4 cup light mayonnaise
  3. 2 tsp Dijon mustard
  4. 4 tsp finely chopped roasted red pepper
  5. 4 tsp finely chopped fresh dill (or 1 tsp dried dill)
  6. 1/2 tsp lemon juice
  7. Pinch salt
  8. Pinch pepper
  9. Roasted or raw red pepper strips
  10. Caviar (optional)
  1. Cut cooked and peeled eggs in half - lengthwise. Remove yolks and place in medium bowl; set the egg whites aside.
  2. Mash yolks with fork; stir in mayonnaise, mustard, red pepper, dill, lemon juice, salt and pepper.
  3. Spoon or pipe yolk mixture into the egg white halves.
  4. Garnish with red pepper strips (or caviar).
  5. Serve immediately, or cover and store in refrigerator. Use within 1-2 days.

For further recipes see our link section or visit  www.eggs.org.nz