IF you eat an egg tomorrow, you've cracked it - because it's World Egg Day.

The humble but incredible egg will be feted the world over with chefs everywhere whipping up delicious dishes featuring the tiny, versatile meal-maker.

The phrase "go to work on an egg" was coined years ago and made the egg a popular guest at the breakfast table. But salmonella scares and claims that it wasn't healthy to eat eggs every day sent its popularity tumbling.

Now the Lion Quality scheme, which ensures British eggs are produced to the highest standards of hygiene and animal welfare in the world, has helped restore it to its good egg status.

And researchers in America have confirmed that most people can eat an egg a day, as part of a diet that's low in saturated fat, without worrying about raising their blood cholesterol levels.

So get cracking and try out this delicious, quick and simple recipe.

Salmon and egg rosti

Ingredients:

450g/1lb old potatoes, peeled but left whole

45ml/3 tbsp snipped fresh dill

60ml/4 tbsp vegetable oil

dash of vinegar

Four large Lion Quality eggs

100g/4oz smoked salmon

Method: Place the potatoes in a large pan, cover with cold water and bring to the boil. Simmer for five minutes then drain and rinse in cold water.

Coarsely grate the potato on a board and then add the dill and plenty of salt and pepper. Mix together and divide the mixture into eight cake shapes.

Heat half the oil in a large non-stick frying pan and add half the rosti. Fry for 8-10 minutes, turning once until golden and crisp on both sides. Transfer to a plate and keep warm. Cook the remaining rosti in the same way.

Meanwhile, fill a large pan with water to a depth of 5cm/2in. Add the vinegar and a dash of salt and bring to the boil. Carefully crack in the eggs when the water is simmering.

Cook the eggs for 2-3 minutes depending on how soft you like them. Use a slotted spoon to lift the eggs from the water and drain on kitchen paper.

Divide the rosti between four warm plates and top with the smoked salmon and a poached egg. Serve immediately sprinkled with black pepper.

Preparation time: 10 minutes

Cooking time: 20 minutes

Serves four

Fish for a healthier look

MORRISONS stores in Blackburn and Nelson are inviting shoppers to check out the fish bar for health and beauty bonuses. It's National Seafood Week and fish is tipping the scales when it comes to protein, vitamins and minerals. Eat mackerel, tuna and anchovy for a radiant skin (rich in Omega-3 oils), sea bass, conger eel and sardine for strong teeth and bones (calcium and vitamin D), red mullet, catfish and pilchard for healthy hair (protein and pantothenic acid) and mussels, John Dory and crab for strong nails (iron, zinc, vitamins A and B).

'Smithy's' storec treat

EAST Lancashire chef Nigel Smith is dishing up some delights on Saturday as part of the opening of the new Tesco Extra store on Mansell Way, Horwich.

Nigel, resident chef at the Feildens Arms, Mellor, will be cooking in the car park from 1pm.

"Smithy" has appeared on TV, most recently in Battle of the Chefs and The Cooking Clinic on Granada.