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It’s National Egg Day – and that means it’s time for a celebration of one of our favourite foods!

Quick, tasty and budget-friendly, eggs are hard to beat when you’re following Slimming World’s eating plan (especially if you’re making Sal’s ‘anything goes’ frittata). Best of all, eggs are a Free Food, so whether you enjoy yours boiled, fried, scrambled or poached, you can fill your plate to satisfy your appetite and still crack your slimming goals.

Eggs are also incredibly versatile and our members are full of inventive ideas for turning them into fantastically filling meals – from pizza omelettes to seriously satisfying salads. To mark this special occasion, we thought we’d showcase our favourite egg-themed recipes in the video below, and share some of the ways our members like their eggs in the morning… and every other time of the day, too!

Who wouldn’t love to kick-start their mornings with a filling fried egg on wholemeal toast? Zoey (@zoeylou_sw) likes to get fired up for the day with this spicy breakfast stack.

She says: “Morning all! This right here is one of my fave toast combos. A slice of Healthy Extra ‘b’ choice wholemeal (from an 800g loaf) topped with home-made Syn free houmous, a sprinkle of smoked paprika, bit of cumin, chilli flakes, sliced tomatoes and a runny fried egg! Laaavly 😋.”

If you’ve tried Jon’s famous squiche, you’ll already know that sausages make a surprisingly effective – and delicious – alternative to pastry. Laura ( has kicked that ingenious idea up a notch by using vegetarian sausages as a slimming-friendly casing for her baked egg breakfast – and it looks delicious!

Laura says: “Defrost Linda McCartney’s Red Onion and Rosemary Sausages, mould them into tart cases with removable bottoms and cook for 10 minutes at 200°C/fan 180°C/gas 6. Crack eggs into the cases and cook for 8-12 mins, depending on how well done you like your eggs. I cook for 9 as I like the yolk runny.”

How good does @Whatiatecooklove’s colourful salad look? She combined boiled eggs, lean ham, savoury rice and a salad of tomatoes, cucumber, spring onions and lettuce leaves to make this seriously satisfying lunch. Our boiled eggs with cumin salt are great for packing your salads with extra filling power and they’re also perfect for picnics in the park or the garden.

Fancy a slice of pizza without having to worry about how it might affect your weight loss? Omelettes make a great alternative to dough pizza bases, and you can top them with whatever you fancy. Ben put together this colourful stack of mini pizza omelettes, using bacon, mushroom, tomatoes and peppers for toppings – and you can find a great recipe on our members-only website if you fancy grabbing a ‘pizza the action’.

There’s lots more to eggs than quick and easy breakfasts – these shelled superheroes are also great for making filling family dinners. Our egg, tomato and mushroom chip bake is a hearty and healthy meal that’s easy to put together, or you could give this vegetarian sweet potato and carrot hash made by @mrs_mac_comeback_sw a go.

She says: “This tasted so good – the flavours were amazing! 😋 Try it… You’ll love it 😍.”

@mrs_mac_comeback_sw spotted this delicious dish in Slimming World Magazine. You’ll find loads more midweek meal ideas – as well as inspiring stories and stacks of weight loss motivation – in the new digital issue, which is available FREE to Slimming World members attending a virtual group. If you’re not yet a member, you can pick up a printed copy on newsstands from 11th June.

As you can see, our members are filled with ideas for transforming Free Foods into fantastically filling feasts – and you’ll find loads more mealtime inspiration in a Slimming World Group or our Online Community. Even better, once you’re a member, you’ll get access to over 1,600 slimming-friendly recipes, as well as a handy food planner to help you keep track of your meals. We think that’s worth getting egg-cited about.

How do you like your eggs? We’d love to see your foodie creations, so send us your snaps or share on social using #theSlimmingWorldblog.

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