Most of us have had some sort of disaster when cooking eggs – too runny, too rubbery, or too difficult to extract from the bottom of the pan. But for TV chef Dean Edwards, his egg Armageddon came live on air.

The former MasterChef runner-up got into a very sticky situation while showing the nation how to make a tortilla on ITV’s Lorraine show.

“We had about ten or 15 seconds where we went to recap and I had to plate the food up and make it look nice and pretty. When it came out, it looked a bit of a dog’s dinner. It tasted better than it looked!”

The blush-inducing incident hasn't put Edwards off cooking with eggs. In fact, he’s fronting British Lion eggs’ Main Meals In Minutes campaign to help make them a focal point of mealtimes.

Edwards has created a range of egg recipes for the Main Meals In Minutes campaign. Here is one of them. Find more egg recipes at egg recipes.co.uk/mainmealsinminutes.

ONE PAN ROSTI WITH CHORIZO AND EGGS (Serves 2)

Ingredients 4 large eggs 2 medium waxy potatoes, peeled and coarsely grated 1 onion, thinly sliced 1tbsp fresh thyme 1tbsp plain flour 1/2tsp smoked paprika 20g unsalted butter 100g cured chorizo sausage, sliced Salt and pepper Method Grate the potatoes and dry them a clean tea towel. Try to squeeze out any excess starchy water before placing in a bowl with the onion, thyme, paprika and flour. Season with salt and pepper.

Fry the chorizo for one to two minutes until it starts to release its oils. Add the butter, potato and onion and spread into a thin layer.

Cook on a medium heat until it starts to brown, then break up and leave to brown again. This will take about eight to ten minutes.

Make four wells in the potato mixture and crack in the eggs. Continue cooking until the whites have just started to set. Place under a pre-heated grill and cook until the whites are set.

Garnish with some more fresh thyme, and serve.