THE EGGS FACTOR!

What if we said you could stuff your face with eggs this Easter and still lose weight? Sadly, we're not talking about the chocolate variety, but new research by the University of Surrey reveals that eating two eggs a day could help you shift the pounds.

"The protein hit you get from eating eggs helps you feel fuller for longer," explains nutritionist Sanna Anderson. And there's no need to worry about cholesterol. "Contrary to popular belief, new evidence shows eggs can help reduce your cholesterol levels," Sanna explains. "They're also rich in B vitamins, which are good for energy, and selenium, a powerful anti-ageing antioxidant."

Follow our eating plan, over the page, for two weeks. It includes some great egg recipes and you'll still be able to treat yourself to the chocolate variety this Easter!

5 MORE REASONS TO GET CRACKING

1. An egg contains just 80 calories.
2. It's one of the only foods containing natural vitamin D, as well as the nutrient choline, which can help improve memory.
3. Raw egg could cure your hangover. The yolk is rich in cysteine, which helps break down acetaldehyde, a toxic by-product of alcohol.
4. Eggs are a source of lutein, which helps shield your eyes from ultraviolet rays.
5. They also contain immune-boosting lysine, which can ward off cold sores.

YOUR EGGS-TRAORDINARY 7-DAY PLAN

Monday

Monday breakfast: scrambled eggs and smoked salmon

Breakfast: Glass of orange juice, wholemeal bagel topped with 2 scrambled eggs and a slice of smoked salmon (450 cals).

Lunch: Wholemeal pitta pocket filled with 100g turkey breast and salad (400 cals).

Dinner: Salmon steak with roasted sweet potatoes, onions and red and yellow pepper strips (500 cals).

Tuesday

Tuesday dinner: tuna niçoise salad

Breakfast: The night before, mix plain low-fat live yoghurt, 3tbsp porridge oats and 1 large handful of frozen mixed berries in a bowl and refrigerate (300 cals).

Lunch: Smoked mackerel salad made with 1 flaked smoked mackerel fillet mixed with 1/2 can of cannellini beans, some diced cucumber, chopped spring onion, 5 cherry tomatoes and some black olives. Dress with olive oil and lemon juice (600 cals).

Dinner: Tuna niçoise salad made with 2 boiled eggs, 100g tin tuna in brine, a handful of spinach leaves, 1 tomato, a handful of cooked green beans, olives, a dash of olive oil and balsamic vinegar (350 cals).

Wednesday

Breakfast: 2 poached eggs and wilted spinach on a toasted wholemeal muffin (350 cals).

Lunch: Jacket potato with cottage cheese and green salad (400 cals).

Dinner: Bowl of fresh lentil and vegetable soup with a wholemeal roll, plus a small glass of red or white wine (550 cals).

Thursday

Breakfast: Mixed fresh fruit salad and natural bio live yoghurt (300 cals).

Lunch: 2-egg omelette filled with ham and tomato, served with a green side salad with no dressing, plus a glass of apple juice (350 cals).

Dinner: Chicken or prawn stir-fry made with chopped onions, red peppers, sugar snap peas, carrot strips, grated ginger, Chinese five spice to taste, 1 clove of garlic, chopped, and fresh coriander. Serve with 100g brown basmati rice (400 cals).

Friday

Breakfast: Porridge with sliced apple or pear and a drop of honey (400 cals).

Lunch: Sandwich made with 2 slices rye or pumpernickel bread with smoked salmon and low-fat cream cheese with chives (400 cals).

Dinner: Take a large handful of cherry tomatoes, cut them in half and drizzle with olive oil and balsamic vinegar, then roast in the oven. Serve with a baked cod fillet and two poached eggs, plus steamed broccoli or other fresh vegetables of your choice (400 cals).

Saturday

Breakfast: 2 scrambled eggs, plus 100g sliced mushrooms fried in a small amount of olive oil with a small finely chopped onion and seasoned with black pepper, served on a piece of wholemeal toast (400 cals).

Lunch: 2 skinless ready-roasted chicken drumsticks served on a bed of spinach leaves with 1/2 an avocado, all drizzled with olive oil (400 cals).

Dinner: Barbecued or grilled tuna steak served with mixed tomato salad and 100g couscous (400 cals).

Sunday

Sunday breakfast: eggs and bacon

Breakfast: 1 good-quality sausage, 2 rashers lean back bacon, 1 large tomato, 2 large mushrooms, all grilled, served with 2 poached eggs, and a slice of wholemeal toast (400 cals).

Lunch: 2 slices rye bread spread with 1tbsp green pesto and topped with 1 hot smoked trout fillet and a handful of watercress; followed by 1 small dark chocolate Easter egg (400 cals).

Dinner: 1 chicken tandoori breast chopped and placed on skewers with 6 button mushrooms, 1/2 an aubergine, chopped, and 6 cherry tomatoes, then grilled and served with 100g brown basmati rice (400 cals).

Snacks

Choose one mid morning and one mid afternoon (around 100-150 cals each)

• Small handful of mixed roasted nuts and seeds.
• A natural bio live yoghurt with a handful of fresh cherries.
• A piece of fruit and 1tbsp fresh pine nuts.
• 1 small 30g chocolate egg (yes, really!).
• 1 slice rye or pumpernickel toast and almond butter.
• 2 digestive biscuits.
• Solero ice lolly.

PHOTOGRAPHY: LANCTON, ALAMY, GETTY, CAMERA PRESS HAIR & MAKE-UP: AIMEE ADAMS AT SOHO MANAGEMENT STYLING: LUCIE CLIFFORD MODEL: MARILYN AT NEVS MARILYN WEARS SWIMSUIT, RIVER ISLAND; SHOES, TOPSHOP WITH THANKS TO MUDCHUTE PARK AND FARM FOR THE CHICKENS

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