Around the world, egg breakfasts come in all shapes and sizes - from Huevos Rancheros in Mexico to egg and semolina pancakes in Morocco. New Zealand is a nation of scramblers with over 50 per cent of us choosing scrambled eggs over any other.

Whichever way you like your eggs, World Egg Day is about making the most of this humble, whole food which is often referred to as nature’s vitamin pill.

Eggs contain all the essential vitamins and minerals required for a healthy diet, they are also incredibly easy and quick to prepare making them an ideal breakfast choice throughout the week.

“Adding two eggs to toast at breakfast time, provides over 20 per cent of the daily recommended intake of protein alone,” said Dietitian MaryRose Spence.

Eggs are also more filling than toast, boosting satiety and keeping mid-morning hunger pains at bay.

On World Egg Day Kiwis are encouraged to take the Egg & Toast Challenge and see if they can cook their eggs in the time it takes for the toast to pop.

Scrambled and poached eggs can easily be made in the time that it takes to make toast, providing a nutritious start to the day for the whole family.

“The easiest way to include more eggs in your diet is to start the day with them; a breakfast of eggs is healthy, simple, fast and delicious,” said Dr Spence.

Celebrate the incredible egg this World Egg Day by taking the Egg & Toast Challenge with these delicious recipes:

Super Easy Scrambled Eggs

2 eggs per person

1 tsp. butter

Salt and pepper to season

1. Put butter into frying pan and turn onto

medium heat.

2. When half of butter has melted crack eggs into pan and stir briskly

with wooden spoon or spatula to scramble.

3. Keep stirring while the eggs cook.

4. When the eggs are almost cooked to your liking, remove the pan from

the heat, season with salt & pepper and serve on hot toast.

Perfect Poached Eggs

2 eggs per person

2 Tbsp. white vinegar

Toasted bread or English muffin to serve

1. Fill a large shallow frying pan with water

3 - 4 cm deep and heat to a rolling boil.

Add vinegar. Break an egg into a small cup and reduce to a low heat.

2. Gently pour the egg into the water and repeat with additional eggs.

Cook gently for 3 - 5 minutes, until the yolk is set and the white is firm.

3. Lift the eggs out using a slotted spoon or fish slice and drain.

Place on toast or muffin and serve immediately.