Easter Recipes using the eggs you blew out of the shell!

Egg Tree Anyone?

Tracy and I blow eggs, decorate them for an egg tree as well as make three recipes using the eggs we blew out of the shell!

Catch us on CityLine on Wednesday, March 20!

First you have to blow an egg out of its shell!

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Then you have to have a really huge laugh!

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Followed by dying them using food colouring plus vinegar to make sure the dye sets

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We used pipe cleaners to hang the eggs from the tree

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Then hang them on a twig tree and voila!

 

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The Eggs Factor 

Egg Farmers of Ontario is proud to partner with Breakfast Clubs of Canada for 2013. Breakfast Clubs of Canada is a national organization dedicated to supporting community-based five day per week breakfast programs for school children and youth. Not only will you be helping kids across Canada eat a healthy breakfast, but you will be entered to win 1 of 12 iPad minis. This year, The Eggs Factor coloring tool works on your iPad, and other mobile devices, so start designing! Click here to enter the contest.

(Apple is not a sponsor of, nor a participant in this promotion.)

Easter Morning Life Saver

 

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Adapted from an original recipe from www.eggfarmersofontario.ca

Serving: 8 Servings

Ingredients:

8 slices 100% whole grain whole wheat bread

1 tbsp (15 mL) canola oil

½ cup (125 mL) lean back bacon, chopped, approx. 110 g

1 medium onion, diced

2 cups (500 mL) loosely packed shredded Cheddar cheese, I used Goat Cheddar on the show

6 large eggs

½ tsp (2 mL) dry mustard

½ tsp (2 mL) black pepper

½ tsp (2 mL) Worcestershire sauce

½ tsp (2 mL) paprika

Dash Tabasco

2 cups (500 mL) skim milk

 

Directions:

Line the bottom and sides of a 13 x 9-inch (33 x 23 cm) baking dish with wet parchment paper that has been wrung out. Set aside.

Heat a frying pan over medium heat; add oil and onion, sauté until the onion is lightly browned, add bacon and sauté until the onions are golden brown, remove from heat.

Tear 6 slices of bread into bites sized pieces and place in the bottom of the prepared pan. Top with cooked bacon and sprinkle with all of the cheese. Tear up the rest of the bread and top the bacon /cheese layer.

Whisk eggs, add dry mustard, pepper, Worcestershire sauce, paprika and Tabasco; whisk to combine. Whisk in milk. Pour mixture over bread. Cover and refrigerate overnight.

The next day: Bake in a preheated 350°F (180°C) oven until puffed and golden brown, and a tester comes out clean from the centre of the pan, approx. 1-1 ¼ hours

Nutrients Per Serving:  303 Calories, 12.8 g Total Fat, 5 g Sat Fat, 525 g Sodium,  26 g Carbs, 3.2 g Fibre: 19.8 g Protein

 

French Toast Casserole

 

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Adapted from an original recipe from www.eggfarmersofontario.ca

Serving: 8 Servings

Ingredients:

12 slices 100% whole grain whole wheat bread or any 100% whole grain bread you like

8 large eggs

2 ¾ cup (675 mL) skim milk

1 tbsp (15 mL) pure vanilla extract

1 tbsp (15 mL) ground cinnamon

½ tsp (2 mL) ground nutmeg

¼ tsp (1 mL) ground allspice

2 local apples, sliced into thin slices or cut into small chunks

½ cup (125 mL) raisins or dried cranberries

Pure maple syrup for pouring over at serving time

Directions:

Line the bottom and sides of a 13 x 9-inch (33 x 23 cm) baking dish with wet parchment paper that has been wrung out. Set aside.

Tear 6 slices of bread into bites sized pieces and place in the bottom of the prepared pan. Top with all of the apples and raisins or dried cranberries. Sprinkle with half of the cinnamon, nutmeg and allspice. Tear the remaining 6 slices and place on top of the apples.

Whisk eggs in a large bowl, add milk and the vanilla. Whisk until combined. Pour mixture over bread. Sprinkle with remaining cinnamon, nutmeg, and allspice. Cover and refrigerate overnight.

The next day: Bake in a preheated 350°F (180°C) oven until puffed and golden brown, and a tester comes out clean from the centre of the pan, approx. 1-1 ¼ hours

Spoon into soup bowls and serve drizzled with pure maple syrup.

Nutrients Per Serving using dried cranberries: 308 Calories, 7 g Total Fat, 2 g Sat Fat, 348 g Sodium,  44 g Carbs, 5.6 g Fibre: 16.6 g Protein

 

Spanakopita Frittata

 

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Original recipe by Mairlyn Smith

Serves -4

1tbsp (15 mL) canola oil

one – 300 g pkg frozen spinach, thawed and drained

6 omega-3 eggs, whisked until fluffy

1 cup (250 mL) chopped green onions, approx. 1 bunch

1 cup (250 mL) crumbled goat feta cheese, 120 g (4 oz)

Pepper to taste

  1. Preheat broiler.
  2. Heat a large frying pan with a heat resistant handle over medium heat; add oil and spinach and sauté until the spinach has heated through.
  3. Evenly pour in the whisked eggs. Sprinkle with green onions and feta cheese.
  4. When almost set, place the frying pan under the broiler and cook for 3-5 minutes or until the eggs are set, the cheese has softened and it is golden around edges.
  5.  Remove from broiler. Let sit in the pan for 2 minutes. Cut into 4 quarters and serve.

 

Nutrients Per Serving:: 261 Calories, 17 g Total Fat, 11 g Sat Fat, 514 g Sodium,  7 g Carbs, 1.5 g Fibre: 17 g Protein

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Posted in Recipes Recently Seen on TV

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