Colorado Egg Producers


Beyond breakfast: eggs for lunch, dinner, snacks and more

Wednesday, July 11, 2012

It’s no secret that eggs are traditionally served as part of a well-rounded breakfast. They’re scrambled, boiled and poached to perfection as the ideal match for bacon and toast on countless plates every morning. The Colorado Egg Producers (CEP) Association would like to remind you that eggs are also a delicious choice for lunch, dinner and snacks – and are a healthier alternative to calorie-laden meal options like burgers and fries.

“Eggs are one of the most versatile foods to cook with, in addition to being one of the most nutritious,” said Mike O’Connor, a Colorado farmer and CEP member. “They’re typically viewed as a breakfast item, but they’re perfect for any meal or snack of the day. If you’re looking for a substitute for meat, eggs are one of the highest-quality proteins available.”

You can use eggs in simple recipes for a workday lunch, such as make-ahead egg burritos. Trying to eat lighter lunch? Boil eggs in advance and chop them up for a quick addition to a healthy salad. Eggs may help to avoid the afternoon lull, as well, since they provide long lasting energy to get you through the day. And let’s not forget the deviled eggs – the perfect addition to any summer BBQ or gathering.

Breakfast for dinner, cleverly referred to as brinner, is a fun way to incorporate eggs into the evening meal. If you’d like, save the coffee for the morning and match your egg dish with a glass of wine instead. You may not know it, but experts pair wine and eggs to maximize flavor for combinations including chardonnay with eggs benedict and Riesling with French toast. Find your match at

If you choose a dish that requires hard boiled eggs remember this tip – although Colorado egg farmers are all about providing the freshest eggs possible – slightly older eggs are easier to peel.

Looking for a great “eggs-for-dinner” dish? Here’s one easy recipe centered on the incredible edible egg:

Eggs in Purgatory
5 large eggs
2 cups mashed potatoes chilled
1/3 cup all-purpose flour
2 tablespoons olive oil
1 cup marinara sauce warmed
2 tablespoons freshly grated parmesan
Salt and freshly ground black pepper

1. Preheat the oven to 200 degrees F.

2. Stir 1 egg in a large bowl to blend. Mix in the potatoes, then the flour. Using a generous 1/2 cup of potato mixture for each, form the potato mixture into 4 (4 1/2-inch) diameter pancakes.

3.Heat the oil in a large nonstick fry pan over medium heat. Fry the pancakes until they are golden brown and heated through, about 2 minutes per side. Transfer the pancakes to paper towels to drain. Keep the pancakes warm on a baking sheet in the oven. Pour off the excess oil from the pan.

3. Heat the pan over medium-low heat. Crack the remaining 4 eggs into the pan. Sprinkle with salt and pepper. Cook until the white is firm, about 2 minutes. Using a spatula, turn the eggs over and cook for 30 seconds longer. Spoon the sauce onto 4 plates. Place a pancake atop the sauce. Top each pancake with a fried egg. Sprinkle with the parmesan and serve.


Do you have a favorite egg recipe for lunch, dinner or a snack? Share it with us on our Facebook page at!

CEP is a membership organization representing seven farms throughout Colorado. It is committed to doing what’s right for its community, as illustrated by the regular donation of thousands of eggs to food banks throughout the state. Egg farmers throughout Colorado pride themselves on providing eggs to Coloradans. It is also proud to offer consumers the choice between cage, cage-free eggs, organic, nutrient enhanced, brown and white eggs. You can find locally produced, fresh, wholesome and safe eggs in the dairy case of your favorite Colorado supermarkets. For more information about CEP, please visit


CEP Member Area