Nothing wakes you up in the morning quite like a cup of coffee and a plate of eggs, bacon and toast. Considered a breakfast staple in many kitchens around the world, eggs provide the nutrition and long lasting energy needed to make it until lunchtime. Whether they’re scrambled, hard-boiled, poached or sunny side up, everyone’s got their favorite egg dish to wake up with. But did you know that eggs are a tasty option at many other times of the day? With less calories, trans fats and sugars than your typical fast food meals, the Colorado Egg Producers (CEP) Association wants you to know that eggs are a nutritious alternative for any meal or snack.
“Eggs are one of the most versatile foods to cook with, in addition to being one of the most nutritious,” said Terry Tormohlen, a Colorado farmer and CEP member. “Typically viewed as a breakfast item, they’re also perfect for any meal or snack during the day. If you’re looking for a substitute for meat, eggs provide the highest-quality proteins available.”
Get creative by adding eggs to your lunch. They go great on top of many salads and sandwiches. Eating lunch on the go? Take an egg burrito or hard-boiled egg along with you. Eggs help to you to avoid the afternoon lull since they provide long lasting energy. And with summertime upon us, don’t forget about the delectable deviled eggs.
Eggs also make a fast and easy, yet still nutritious, dinner for the whole family. Egg casseroles, quiches, baked eggs; the possibilities are endless. Unlike chicken or beef, the best part about eggs is you don’t have to worry about defrosting them! You can just crack eggs in a stovetop skillet or bake them in the oven for a delicious, high-protein meal. Pair them with your favorite toppings or sides, such as grilled asparagus or whole-wheat spaghetti and you’ve got a healthy meal to satisfy even the pickiest of eaters.
Looking for a great “eggs-for-dinner” dish? Here’s one easy recipe centered on the incredible edible egg:
Asparagus Tomato Quiche
1 Baked Piecrust (9-inch)
1 cup asparagus pieces (1-inch)
3/4 cup shredded Italian cheese blend (3 oz.)
1 cup cherry tomato slices
1/2 cup milk
1/3 cup sour cream
1/2 tsp. salt
1/4 tsp. white pepper
1. HEAT oven to 375°F. BLANCH asparagus in boiling water for 1 minute. DRAIN well. SPRINKLE cheese evenly in bottom of pie shell. TOP with asparagus and tomatoes in an even layer.
2. BEAT eggs, milk, sour cream, salt and pepper in medium bowl until blended. Carefully POUR over filling in pie shell.
3. BAKE in center of 375°F oven until center is almost set but jiggles slightly when dish is gently shaken and knife inserted near center comes out clean, about 40 minutes. LET STAND 5 minutes. CUT into wedges.
Do you have a favorite egg recipe for lunch, dinner or a snack? Share it with us on Facebook, Twitter or Pinterest!
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 coloradoeggproducers.com.