GOURMET

Classics
For Any Occasion

easy

New

This publication is a special partnership between:

FOR MY FAMILY, ONLY THE BEST IN NUTRITION.

Egglands Best eggs are different. As soon as you open a carton of EBs, you see that red EB stamp on every eggthe sign that youre getting the very best in freshness and quality. Besides giving your family superior nutrition, EBs also give them more of the farm-fresh taste they love. Better taste and better nutrition also add up to better valuewhich is something all families are looking for these days. So, why give your family ordinary when you can give them
www.EgglandsBest.com facebook.com/EgglandsBestEggs

Also available in cage-free and organic varieties

the best? Egglands Best.

@EgglandsBest

Better taste. Better nutrition. Better eggs.TM

Contents
Best Beginnings
2 4 6 8 10 | | | | | Basic Crepe Puffy Corn Omelet French Toast Strata Arugula and Fontina Frittata Bell Pepper Frittata

Party Stars
12 14 16 18 20 | Potato-Parmesan Pancakes | Deviled Eggs with Bacon & Chives | Mini Provolone Popovers | Spinach, Brie, and Bacon Mini Quiche |  Asparagus, Green Pea, and Egg Salad Crostini

Family Favorites
24 26 28 30 32 |  Vegetable Fried Rice with Eggs and Greens | Stracciatella Italian Egg Drop Soup |  Bacon, Egg, and Tomato Club Sandwiches |  Spinach Quiche with Turkey Bacon and Goat Cheese | Pasta Carbonara

Sweet Not Sinful

34 36 38 40 42 | | | | | Apple Bundt Cake Real Gingerbread Chocolate Chip Pecan Bars Double Chocolate Mocha Brownies Lemon Poppy Seed Muffins

READER FAVORITE
Pulled from the Epicurious archives, these popular recipes are go-to favorites that Epicurious fans turn to time and time again.

NEW RECIPE
Brand-new recipes created just for the Easy Gourmet Cookbook that showcase the versatility and usability of Egglands Best eggs.

INSTANT CLASSIC
Straight from the Egglands Best test kitchens, these easy and delicious recipes will impress your guests and instantly become new family favorites.

Best Beginnings

INSTANT CLASSIC

Basic Crepe
Yield: 14 servings

The perfect blank canvas to make your breakfast sweet or savory.

Tips:
Savory Suggestions:  Use these crepes in place of tortillas for a high-protein breakfast burrito! Scramble 5 EB eggs in a separate skillet and set aside.  Create a toppings bar with the following ingredients to assemble your burrito: Shredded low-fat cheese: Swiss, cheddar, mozzarella, Monterey Jack  Diced vegetables: bell pepper, broccoli, tomato, mushroom, avocado Meats: cooked ground turkey, cooked and crumbled bacon, cooked and crumbled sausage Additional toppings: salsa, hot sauce, ketchup

Ingredients
4 2 1 1
1

large Egglands Best eggs teaspoons sugar cup all-purpose flour cup low-fat buttermilk cup water tablespoons butter, melted

/4

Directions
1  Blend all ingredients in a blender or food processor until smooth and mixture begins to form bubbles at the top. 2  Pour into a batter bowl or mixing bowl and cover tightly; refrigerate for 1 hour or overnight. Whisk mixture again before cooking. 3  Heat a nonstick 10-inch skillet over mediumhigh heat and spray lightly with cooking spray. 4  Using a 1/4 cup measuring cup, spread mixture evenly over pan, swirling pan slightly if needed. 5  Cook for 2 minutes, or until bottom is golden brown, using a heatproof spatula to check bottom. 6  Flip crepe over and cook for 30 seconds to 1 minute until golden brown. Note: this side will cook very quickly. 7  Set crepe on a large plate and repeat with additional mixture. 8  Fill with your favorite sweet or savory fillings and enjoy.

Sweet Suggestions: Slice an apple into thin slices, heat in a nonstick skillet with 1 teaspoon of butter, and cook until soft. Sprinkle with cinnamon sugar and wrap in crepe. Spread 1 tablespoon of strawberry preserves on the inside of the crepe, fill with sliced strawberries, and top with powdered sugar. Spread 1 tablespoon of natural peanut butter on the inside of the crepe, fill with sliced bananas and a teaspoon of mini dark chocolate chips.

Nutritional Information
Serving size 1 crepe; Calories 84; Fat 4g (43% calories from fat); Cholesterol 57mg; Sodium 99mg; Total Carbohydrate 9g; Dietary Fiber trace; Protein 3g 3

Puffy Corn Omelet

A Quick and Healthy Breakfast Choice
yield: 4 main-course servings

Ingredients
3
1 1

Directions
1  Put oven rack in middle position and preheat oven to 350F. 2  Add corn to a 4-quart pot of boiling salted water, then remove from heat and let stand, covered, 10 minutes. Drain and, when cool enough to handle, cut kernels from cobs with a sharp knife into a bowl, then scrape cobs over bowl to extract milk. 3  Melt butter in a 10-inch ovenproof nonstick skillet (preferably lightweight) and remove skillet from heat, then transfer 3 tablespoons melted butter to bowl with corn (leaving remaining butter in skillet to cool). Toss corn to coat, and stir in 1/4 teaspoon salt and 1/8 teaspoon pepper. 4  Whisk egg yolks with remaining 1/4 teaspoon salt and 1/8 teaspoon pepper in a large bowl until combined. Beat whites with a pinch of salt in another bowl using an electric mixer at medium speed until they just hold stiff peaks. Fold one third of whites into yolks to lighten, then fold in remaining whites gently but thoroughly. Gently fold in corn mixture. 5  Spoon mixture into skillet and bake until pale golden and set, 10 to 12 minutes. Loosen omelet with a heatproof rubber spatula and slide onto a plate. Serve sprinkled with chives. Grilling Procedure If using a charcoal grill, open vents on bottom of grill, then light charcoal. When charcoal turns grayish white (about 15 minutes from lighting), hold your hand 5 inches above grill rack to determine heat for charcoal as follows: Hot: When you can hold your hand there for 1 to 2 seconds Medium-hot: 3 to 4 seconds Low: 5 to 6 seconds If using a gas grill, preheat burners on high, covered, 10 minutes, then, if necessary, reduce to heat specified in recipe.

ears of corn, husked teaspoon salt teaspoon black pepper large eggs, separated

4 1/2 tablespoons unsalted butter /2 /4

1  tablespoon finely chopped fresh chives

FACT:
Egglands Best eggs have just 175mg of cholesterol, compared to ordinary eggs that have 185mg of cholesterol. Using EB eggs in this recipe will reduce the total amount of cholesterol per serving by 5%!

Nutritional Information
Serving size 1 serving; Calories 243; Fat 18g (65.2% calories from fat); Cholesterol 210mg; Sodium 338mg; Total Carbohydrate 13g; Dietary Fiber 2g; Protein 8g 4

Best Beginnings

READER FAVORITE

Tips:
 Quick Substitute: Use frozen corn when corn is not in season. Say Cheese: Mix in your favorite... Swiss, cheddar or goat cheese. F  lavor Boost: Mix in a tablespoon each of chopped onions and chopped green pepper for an extra kick.  Finishing Touch: Right before serving, drizzle a little melted butter and put a dash of paprika on each piece.

Best Beginnings

INSTANT CLASSIC

French Toast Strata

Yield: 12 servings

A Strata is traditionally made with a base of bread and eggs, with other ingredients layered on top. Dress this recipe up with some of our great suggestions.

Ingredients
1  French baguette loaf 8
1

large Egglands Best eggs

1 1/2 cups lowfat buttermilk /4 cup maple syrup teaspoon vanilla extract teaspoon cinnamon 1 1
1 1

/2 teaspoon nutmeg /4 cup brown sugar

Directions
1  Preheat oven to 325F. Coat a 13- by 9-inch casserole dish with cooking spray and set aside. 2  Cut baguette into 1/2-inch cubes and spread along the bottom of the dish. 3  In a large bowl, combine eggs, buttermilk, maple syrup, vanilla extract, cinnamon, and nutmeg. Mix well and pour over bread. 4  Cover with plastic wrap and press down lightly so the bread absorbs the egg mixture. Refrigerate at least 2 hours (or overnight) before baking. 5  Bake for 45 minutes, or until eggs are set. 6  When removed from oven, sprinkle with brown sugar and let stand for 1015 minutes before serving.

Tips:
Spread 2 cups of your favorite mixed berries on top before baking, and top with fresh whipped cream instead of brown sugar before serving. Substitute vanilla extract for almond extract; mix slivered almonds in with brown sugar to top before serving.  Peel & core an apple; using a mandolin (or a sharp knife), create thin apple rings and layer on top before baking; sprinkle 1/4 cup of cinnamon sugar on top before serving.

Nutritional Information
Serving size 1 serving; Calories 193; Fat 4g (20% calories from fat); Cholesterol 118mg; Sodium 304mg; Total Carbohydrate 29g; Dietary Fiber 1g; Protein 8g 7

Arugula and Fontina Frittata

Yield: 4 servings

This easy and delicious dish can be served in slices with toasted points and fresh fruit for a perfect presentation.

Ingredients
1 5 6
1 1 1

garlic clove, halved ounces baby arugula (7 cups packed) large eggs teaspoon salt teaspoon black pepper

1 1/2 tablespoons extra-virgin olive oil

/2 /4

/4  pound Fontina, rind discarded and cheese cut into 1/2-inch cubes

Directions
1  Preheat broiler. 2  Cook garlic in oil in a 10-inch well-seasoned cast-iron or other ovenproof skillet over moderate heat, stirring occasionally, until golden, about 2 minutes. Discard garlic and add arugula, then cook, stirring frequently, until wilted, 1 to 2 minutes. 3  Whisk together eggs, salt, and pepper until combined, then pour over arugula in skillet and cook, undisturbed, over moderate heat until almost set, 5 to 6 minutes. Sprinkle cheese evenly on top and broil 4 to 5 inches from heat until eggs are just set and cheese is melted, 1 to 2 minutes.

Nutritional Information
Serving size 1 serving; Calories 271; Fat 20g (70% calories from fat); Cholesterol 295mg; Sodium 593mg; Total Carbohydrate 2g; Dietary Fiber 1g; Protein 17g 8

Best Beginnings

READER FAVORITE Tips:

Add in diced potatoes and ham for a more filling option, and serve it hot or cold. Eggs should be beaten vigorously for frittatas to create more air for the filling.

10

Best Beginnings

INSTANT CLASSIC

Bell Pepper Frittata

Yield: 6 servings

Another word for an open-face omelet, a frittata is a great one-pan egg dish that can incorporate some of your favorite savory ingredients.

Ingredients
6
2 1 1

large Egglands Best eggs cup skim milk

/3

/2 teaspoon salt /2 teaspoon pepper tablespoon butter, melted /3  cup bell peppers, diced /3  cup shredded low-fat mozzarella cheese

1
2 2

Directions
1  Preheat oven broiler to medium-high heat. 2  In a medium bowl mix eggs, milk, salt, pepper, and butter until well blended; stir in diced peppers. 3  Cook in a 12-inch ovenproof, nonstick skillet over medium heat until edges are set and eggs begin to cook through, approximately 5 minutes. 4  Sprinkle shredded mozzarella cheese over eggs and remove from stove; heat under broiler until cheese is melted and eggs are set (12 minutes). 5  Cool for 10 minutes before serving.

Tips:
Replace the mozzarella cheese with cheddar or Swiss for a different twist Add 1/3 cup of the following veggies: zucchini, mushrooms, butternut squash (when in season), broccoli, black olives  Want it even more savory? Add in 1 /3 cup crumbled sausage, bacon, or ground turkey

Nutritional Information
Serving size 1 serving; Calories 138; Fat 8g (57% calories from fat); Cholesterol 188mg; Sodium 340mg; Total Carbohydrate 3g; Dietary Fiber 1g; Protein 11g 11

Potato-Parmesan Pancakes
yield: about 24 pancakes

This simple variation of a traditional dish is great as a side dish or on its own.
Directions
1  Preheat oven to 200F. Place 2 nonstick baking sheets in oven. 2  Using box grater or food processor fitted with grating disc, coarsely grate onion and place in colander set in sink. Coarsely grate potatoes, add to colander, and set aside to drain. 3  In large mixing bowl, lightly beat eggs. Whisk in flour, then stir in cheese and garlic. 4  Press potatoes and onion to extract as much liquid as possible, then add to egg/flour mixture. Season with salt and freshly ground black pepper. Using wooden spoon or hands, mix well, but do not overwork.

Ingredients
1

/2

medium onion, peeled

3  large russet or Idaho potatoes (about 3 pounds), peeled 2 2 large eggs tablespoons all-purpose flour

1  cup coarsely grated Parmigiano-Reggiano cheese (about 3 ounces) 3  cloves garlic, minced, then mashed to paste with 1/2 teaspoon salt 6 6
1

tablespoons vegetable oil tablespoons unsalted butter

/4  cup minced flat-leaf parsley, for garnish

Tips:
Try substituting sweet potatoes in place of standard Idaho potatoes for a new twist. Serve with sour cream or apple sauce for dipping.  Breakfast Bonus: Serve with poached egg and cheese sauce on top for an Eggs Benedict alternative.

5  In heavy-bottomed, 12-inch skillet over moderately high heat, heat 1 tablespoon oil and 1 tablespoon butter until hot but not smoking. Drop 4 scant 1/4 cup portions of batter into pan and flatten with spatula to form four 3-inch pancakes. 6  Fry until bottoms are golden-brown, 4 to 5 minutes, then turn over and fry until golden-brown and crisp, an additional 4 to 5 minutes. Transfer to paper towels to drain; season immediately with salt and pepper. Keep warm on baking sheets in oven while making remaining pancakes. 7  Using paper towels, carefully wipe out pan. Add 1 tablespoon oil and 1 tablespoon butter and fry 4 more pancakes. Repeat with remaining batter, wiping out pan and adding 1 tablespoon oil and 1 tablespoon butter before each batch. Just before serving, sprinkle with parsley.

Nutritional Information
Serving size 1 serving; Calories 88; Fat 8g (77.8% calories from fat); Cholesterol 25mg; Sodium 68mg; Total Carbohydrate 3g; Dietary Fiber trace; Protein 2g 12

Party Stars

READER FAVORITE

13

 The inspiration for developing this recipe was a baked potato. I love baked potatoes, and my favorite toppings on them are crumbled turkey bacon and fresh chives. The Dijon mustard and cider vinegar add a tangy flavor, and using a high-quality turkey bacon helps cut down on fat and sodium and still gives you that great, salty crunch.
Elena Parks, Egglands Best Test Kitchen

14

Party Stars

INSTANT CLASSIC

Deviled Eggs with Bacon and Chives

Yield: 24 servings

This recipe is one of Egglands BestS most popular recipes.

Ingredients
12 5
1

large Egglands Best eggs slices turkey bacon cup mayonnaise, low-fat teaspoons Dijon mustard teaspoon cider vinegar teaspoon salt cup fresh chives, for garnish

/2

2 1
1 1

/4 /4

Directions
1  Hard cook eggs; remove when finished and cool completely. 2  In a medium-sized skillet, cook turkey bacon until crisp; drain and cool on a paper towel; when cooled, crumble bacon and set aside. 3  When eggs are cooled, remove shells and slice in half; remove yolks from eggs and place in a bowl. 4  Mix together yolks with mayonnaise, mustard, vinegar, salt, and bacon. 5  Put yolk mixture in a freezer bag and cut the tip off, or use a pastry bag, and fill each egg white with yolk mixture. 6  Sprinkle with chives and serve.

Tips:
Instead of slicing your eggs lengthwise, slice them in half. Use a paring knife to slice a small piece off the bottom of the egg white to allow it to stand up on a flat dish before filling. T  ime Saver: Use Egglands Best Hard-Cooked Peeled Eggs to cut down on prep time. Our hard-cooked and peeled eggs come refrigerated, peeled, and ready to eat. Visit www.egglandsbest.com to find them in a store near you.

Nutritional Information
Serving size 1 serving; Calories 54; Fat 4g (68% calories from fat); Cholesterol 91mg; Sodium 139mg; Total Carbohydrate trace; Dietary Fiber trace; Protein 3g 15

Mini Provolone Popovers

Yield: 24 popovers

Ingredients
1 2 1 cup whole milk large eggs cup all-purpose flour

A great addition to a brunch menu serve with fresh fruit and mimosas for an impressive display.

2  tablespoons unsalted butter, melted, divided

1 1 1

/2 /8 /3
1

teaspoon salt teaspoon black pepper cup finely chopped provolone tablespoons grated Parmesan

1 /2 tablespoons chopped chives

Directions

FACT:
Egglands Best eggs have 10 times more Vitamin E than ordinary eggs.One large EB egg will give you 25% of the daily recommended intake for Vitamin E.

1  Whisk together milk, eggs, flour, 1 tablespoon butter, salt, and pepper until smooth, then stir in cheeses and chives. Chill 1 hour to allow batter to rest. 2  Preheat oven to 425F with rack in upper third. 3  Butter a 24-cup mini-muffin pan with remaining tablespoon butter, then heat in oven until butter sizzles, about 2 minutes. 4  Gently stir batter, then divide among muffin cups (they will be about two-thirds full). Bake until puffed and golden-brown, 18 to 20 minutes. Serve immediately.

Cooks note: Batter can be made 1 day ahead and chilled.

Nutritional Information
Serving size 1 serving; Calories 48; Fat 2g (44.1% calories from fat); Cholesterol 20mg; Sodium 78mg; Total Carbohydrate 5g; Dietary Fiber trace; Protein 2g 16

Party Stars

READER FAVORITE

Tips:
 Easy Adds: Add shallots in place of chives and prosciutto or ham for a meatier option. S  ave calories by spraying the pan in place of butter and substituting 1% milk for whole milk.

17

18

Party Stars

INSTANT CLASSIC

Spinach, Brie, and Bacon Mini Quiche

Yield: 12 servings

A great bite-sized treat! Switch this up by using blue cheese, gouda, or Havarti to create different flavor profiles. Omit the bacon for a vegetarian dish.

Ingredients
5
1 1 1 1

large Egglands Best eggs cup fat-free half-and-half cup skim milk cup Brie cheese, crumbled small onion, shredded cup fresh spinach leaves, washed and diced slices turkey bacon, cooked and crumbled teaspoon salt teaspoon pepper refrigerated pie crusts

/4 /4 /2 /4

1 4
1 1

/4 /4

Directions
1  Preheat oven to 350F; spray a 12-cup muffin tin with nonstick cooking spray and set aside. 2  In a medium-size bowl, whisk eggs together with milk, half-and-half, salt and pepper; set aside. 3  In a small skillet over medium heat, cook turkey bacon slices until crispy; drain, cool, and dice or crumble into small pieces and set aside. 4  Wash spinach well and pat dry; chop into small pieces and set aside. 5  Using a hand-held grater, grate onion and Brie cheese. 6  Add spinach, bacon, onion, and Brie to egg mixture and blend well. 7  Roll out refrigerated pie crust and cut in 3-inch circles; line muffin tins with pie crust. 8  Spoon egg mixture into each muffin cup, filling 3/4 full; place in oven and cook for 25 minutes or until eggs are set. 9  Allow to cool for 5 minutes before serving. *Note: You may have extra egg mixture depending on how high the muffin tins are filled. Repeat steps above to create more quiches to finish off egg mixture.

Tip:
You can also replace refrigerated pie crust with puff pastry dough or even breadstick dough. Simply roll out your dough of choice and follow the cooking instructions on the package if any pre-baking is required, then follow recipe instructions.  Garnish with your favorite fresh herbs.

Nutritional Information
Serving size 1 serving; Calories 147; Fat 9g (57% calories from fat); Cholesterol 86mg; Sodium 245mg; Total Carbohydrate 10g; Dietary Fiber trace; Protein 5g 19

Asparagus, Green Pea, and Egg Salad Crostini

yield: 12 crostini

This crostini is a fresh, satisfying mix of vegetables and eggs. Roasting the asparagus brings out its flavor without adding any more fat. Easy
1

Ingredients
1

/2  multigrain or whole wheat baguette; cut off end on the diagonal and cut 12 more slices 1/3-inch-thick on the bias /2  bunch asparagus, approximately 6 or 7 medium spears; cut off 1 inch at the bottom end, then slice 1/4-inch-thick on the bias. Note, if stalks are wider than a 1/2-inch diameter, cut them in half lengthwise first and then into 1/4-inch-thick diagonal pieces. /4 /4 /8 /4 cup plus 2 tablespoons fresh green peas cup mayonnaise teaspoon sea salt teaspoon ground black pepper

3  large Egglands Best eggs, hard-boiled (can be made 1 to 2 days in advance)

1

1 1 1 1

24 medium basil leaves plus 12 smaller leaves for garnish

Directions
1  Preheat oven to 400F. Arrange baguette slices on a baking sheet. Bake for 10 minutes. Remove from oven and cool baking sheet on rack. Set aside. 2  Spread asparagus pieces on parchment-lined small baking sheet. Bake for 30 minutes. Remove from oven and cool. 3  While asparagus is baking, blanch peas. Fill a small saucepan half full with water. Bring to a boil. Add peas and let cook 1 minute until peas are bright green. Immediately drain peas in a strainer and run cold water over them. Shake off excess water and set aside. 4  To make egg salad: cut hard-boiled eggs in half. Separate egg whites and yolks. Chop egg whites into /4-inch pieces and set aside. Put the egg yolks in a small-medium bowl. Add mayonnaise to the egg yolks and mix with a fork until smooth. Add salt and pepper and mix. Add chopped egg whites, peas, and cooled asparagus. Stir.

to make and pretty to serve.

5  Wash and gently pat dry basil leaves with a cloth or paper towel. To assemble, put 2 medium basil leaves on each baguette toast. Using two small spoons, place 1 to 2 tablespoons egg salad in the middle of the toast on top of the basil so the basil shows at either end. Garnish with smaller basil leaves. 6  These crostini are best made just before serving, but can be made up to 2 hours in advance and kept refrigerated before serving.

TipS:
Substitute frozen peas for fresh. Follow the recipe to blanch them. Try other garnishes on top of the egg salad: dried basil, paprika, red chili flakes, grated Parmesan cheese.

Nutritional Information
Serving size 1 serving; Calories 123; Fat 6g (41.8% calories from fat); Cholesterol 45mg; Sodium 213mg; Total Carbohydrate 14g; Dietary Fiber 1g; Protein 4g 20

PARTY STARS

NEW RECIPE

21

Cook with the best

Egglands Best
Better Taste. Better Nutrition. Better Eggs.

Why Egglands Best ARE

At Egglands Best, our commitment to our consumers is to deliver a nutritionally superior egg that is the best in quality, taste, and freshness.

Americas
#
Compared to ordinary eggs, Egglands Best large eggs have: 25% less saturated fat 10 times more vitamin E 3 times more vitamin B12

1 Eggs
More than double the omega-3 2 times more vitamin D 35% more lutein 175 mg cholesterol A good source of vitamins B2 & B5

Award-Winning

Taste

Egglands Best eggs have been awarded the Gold Medal for Superior Taste by the professional chefs of The American Masters of Taste. Egglands Best Large, Cage Free, and Organic eggs have been awarded the gold medal based on superior taste, appearance, and freshness in a triple blind judging by eminent American chefs.

The BEST in Nutrition

How does Egglands Best do it? Our superior hen feed!

Egglands Best eggs come from hens fed an all-natural, all-vegetarian diet consisting of healthy grains, canola oil, and an all-natural supplement of rice bran, alfalfa, sea kelp, and vitamin E. The Egglands Best hen feed contains no animal by-products and no recycled or processed foods. Egglands Best never uses hormones, steroids, or antibiotics of any kind.

The BEST eggs

The best chefs use the best ingredients. Using the freshest and highest-quality ingredients is key to creating great dishes. As soon as you crack open an EB egg, youll notice the bright yellow yolk and thick, clear whites. Using farm-fresh EB eggs will give you the fluffiest omelets, highest-quality sunny-sides-up, and rich-tasting cakes and brownies.

Egglands Best Products:

Egglands Best Farm Fresh Eggs Egglands Best Organic Eggs Egglands Best Cage Free Eggs Egglands Best Hard-Cooked Peeled Eggs Egglands Best 100% Liquid Egg Whites

Vegetable Fried Rice with Eggs and Greens

yield: serves 46 people as an entre

Ingredients
2  3 cups long-grain brown rice cups water 2 large garlic cloves, finely minced 1  medium red pepper, julienned into 1 1/2-inch slices 6  scallions, greens cut on the diagonal into 1 1/2-inch slices and whites sliced down the center first then cut the same as the green ends (plus more chopped fine for garnish if desired) 3  small or 2 medium carrots, cut in half lengthwise, then cut in 1/8-inch-thick slices cut on the diagonal
1

1  teaspoon plus 1 tablespoon toasted sesame oil 4  large Egglands Best eggs, lightly beaten 4  cups spinach, chopped into 2-inch-wide pieces, washed well 1  bunch bok choy, about 2 cups, chopped into 2-inch-wide pieces, washed well 1 teaspoon apple cider vinegar

/4  cup tamari soy sauce, plus more for serving if desired.

1  1-inch piece of gingerroot, peeled and finely minced

Optional: toasted nori sheets for serving, cut into strips with kitchen scissors

Directions
1  The day before: Cook rice: In a medium pot, bring rice and cold water to boil on high. Simmer on medium heat for 10 minutes. Cover pot, turn down heat to lowest setting. Cook 15 minutes. Turn heat off and let sit covered 30 minutes. Cool and refrigerate 12 hours or overnight. (If youd like to make this recipe on the same day, prepare rice and refrigerate at least 4 hours before frying.) 2  The day of: Remove rice from refrigerator when beginning to prepare the fried rice. Allow to warm up for 15 to 30 minutes. 3  In a cast-iron or nonstick pan, heat 1 teaspoon sesame oil. When pan is hot, add beaten eggs. Scramble eggs by moving a spatula continuously in the pan until eggs come together. Stop when eggs are still slightly wet. Remove eggs from pan and set aside. 4  Make sure all ingredients are clean, chopped, and ready before cooking. In a large pot, put chopped spinach, bok choy, and 5  1 /4 cup water. Cover and cook on medium high heat 10 minutes until greens are cooked but still bright in color. Turn off heat. Add 1 teaspoon apple cider vinegar and stir. Set aside. 6  In a wok, large frying pan, or large saucier pan, heat 1 tablespoon sesame oil on high. When the oil is hot, add minced ginger and garlic. Stir. Immediately add carrots. Cook until carrots just begin to soften about 30 seconds to 1 minute, depending on stove top. Add scallions, stir, let cook 15 seconds. Add red pepper, stir, let cook, 30 seconds. Turn heat down to medium. Add tamari. Stir to coat the vegetables. 7  Add the rice. Stir to mix thoroughly. Add the cooked egg. Mix. Turn heat to low and cover for 5 minutes. 8  Serve immediately. Portion out greens and top with fried rice. Garnish with nori strips and/or chopped scallions.

Nutritional Information
Serving size 1 serving; Calories 337; Fat 8g (20% calories from fat); Cholesterol 117mg; Sodium 748mg; Total Carbohydrate 55g; Dietary Fiber 3g; Protein 11g 24

Family Favorites

NEW RECIPE

You can easily adapt this recipe to use vegetables you already have to make a quick, healthy dinner.

TipS:
To get the best fluffy fried rice use one-day-old cold rice.  Putting apple cider vinegar on the greens makes their calcium easier to absorb in addition to aiding digestion. Instead of sesame oil, try coconut oil or peanut oil, which work best at high heats, or use a good-quality vegetable oil.

25

26

Family Favorites

INSTANT CLASSIC

Stracciatella Italian Egg Drop Soup

Yield: 6 servings

Ingredients
2 3 1 1
1

cups fresh spinach large Egglands Best eggs pinch salt pinch pepper

/3  cup Parmesan cheese, grated (plus more for garnish, if desired) cups low-sodium chicken broth cloves garlic, minced lemon, zest and juice

6 2
1

/2

Tip:
Add egg noodles or fettuccini to this traditional soup for a hearty meal. Instead of spinach, you can also use other leafy green vegetables, like kale or swiss chard.

Directions
1  Chop fresh spinach and set aside. 2  Whisk eggs, salt, pepper, and Parmesan cheese together and set aside. 3  Bring chicken broth, lemon juice, lemon zest, and garlic to a boil; add chopped spinach and mix to incorporate. 4  When broth is boiling, add eggs in a steady, slow stream, whisking broth rapidly to break eggs up as they are incorporated into the broth. 5  When all eggs are blended with broth, reduce heat to a simmer and cook for an additional 2 to 3 minutes. 6  Serve immediately; garnish with additional Parmesan cheese if desired.

Nutritional Information
Serving size 1 serving; Calories 110; Fat 3g (28% calories from fat); Cholesterol 91mg; Sodium 639mg; Total Carbohydrate 3g; Dietary Fiber trace; Protein 16g 27

Bacon, Egg, and Tomato Club Sandwiches

Yield: 8 servings (makes 4 large sandwiches)

This triple-decker amplifies the classic fLavors of a BLT with sliced hard-boiled eggs, chive mayo, and a bundle of fresh herbs.

Ingredients
1

/2

cup mayonnaise tablespoons finely chopped chives slices sandwich bread, toasted

3 12

4  hard-boiled eggs, thinly sliced and seasoned with salt 34 medium tomatoes, thinly sliced 1  pound sliced bacon, halved and cooked until crisp 2  cups loosely packed mixed herb leaves, such as flat-leaf parsley, cilantro, and basil

Directions
1  Stir together mayonnaise, chives, and a pinch each of salt and pepper. 2  Spread 4 slices of toast with some of mayonnaise and top with half of egg, tomato, bacon, and herbs. 3  Spread both sides of 4 more slices of toast with mayonnaise and place on top. 4  Cover with remaining egg, tomato, bacon, herbs, and  toast (spread with mayonnaise). 5  Secure sandwiches with picks and cut as desired.

TipS:
 Lighten up: Using only 3 slices of bacon per sandwich gives you great taste for less than 500 calories per serving. T  ime Saver: Use Egglands Best Hard Cooked & Peeled eggs to cut down on prep time. Our hard-cooked and peeled eggs come refrigerated, peeled, and ready-to-eat. Visit www.egglandsbest.com to find them in a store near you.

Nutritional Information (Lighten Up Version)

Serving size 1 serving; Calories 240; Fat 12g (46% calories from fat); Cholesterol 93mg; Sodium 464mg; Total Carbohydrate 23g; Dietary Fiber 2g; Protein 9g 28

Family Favorites

READER FAVORITE

Family Favorites

INSTANT CLASSIC

Spinach Quiche with Turkey Bacon and Goat Cheese

Yield: 6 servings

Quiche provides a tasty open-faced pastry crust that can host a variety of ingredients and combinations. This blend of meat, cheese and spinach will be a new favorite.

Ingredients
1 refrigerated pie crust 3  slices turkey bacon, cooked and crumbled 1  cup fresh baby spinach, washed and chopped
1

/4 /2 /2 /4 /4

cup goat cheese, crumbled large Egglands Best eggs teaspoon salt teaspoon pepper cup skim milk cup fat-free half-and-half

5
1 1 1 1

Tip:
Add some fresh herbs and spices to give some depth to the flavor of this dish: onion powder, garlic powder, or even cayenne pepper (we recommend 1 /2 teaspoon so they dont overpower the flavors). Chop some fresh dill, cilantro, or parsley to brighten this up. Your local grocery store will have fresh herbs stocked in its vegetable sections.

Directions
1  Prepare pie crust according to package instructions. We recommend using a 9-inch deep-dish pie pan. When finished pre-cooking according to package instructions, remove from oven and cool slightly. 2  While crust is cooking, prepare ingredients: cook turkey bacon until crispy; drain, cool, and chop into small pieces; thoroughly wash baby spinach leaves and pat completely dry; chop and mix with bacon pieces; crumble goat cheese and set aside. 3  Mix eggs, salt, pepper, milk, and half-and-half together in a small bowl; add spinach, bacon, and goat cheese. Blend well. 4  Add egg mixture to pie crust and return to oven for 35 to 40 minutes or until eggs are completely set. 5  Allow to cool for 5 minutes before slicing and serving.

Nutritional Information
Serving size 1 serving; Calories 269; Fat 16g (55% calories from fat); Cholesterol 164mg; Sodium 489mg; Total Carbohydrate 19g; Dietary Fiber trace; Protein 9g 31

Pasta Carbonara
Yield: 8 servings

COOKING your own sauce for this classic Italian dish is easy! Make this dish the star of your meal, or divide up into small
7  Drain pasta well when finished and add to skillet with pancetta and oil mixture. Reserve 1 to 2 cups of pasta cooking liquid. 8  Add egg mixture while tossing rapidly with tongs or a large fork to keep eggs from cooking. 9  Remove pan from heat and add cheese and salt and pepper to taste. 10  Continue to toss pasta until cheese is melted and incorporated and egg mixture thickens (approximately 2 minutes). Add reserved cooking liquid from pasta 1/4 cup at a time in case carbonara sauce is too thick for your liking. 11  Serve with extra grated Parmesan cheese and fresh parsley.

Ingredients
1 2
1

pound whole wheat pasta tablespoons extra-virgin olive oil pound pancetta, chopped teaspoon seasoned salt cloves garlic, chopped cup low-sodium chicken broth large Egglands Best eggs cup Parmesan cheese (extra for garnish) cup fresh parsley for garnish

/4

1 4
3

/4

2
1 1

/2 /4

Directions
1  In a large pot, bring water for pasta to a rolling boil. Add pasta and stir. 2  Cook pasta to al dente (firm, but not too undercooked) for 10 to 12 minutes. 3  While pasta is cooking, heat a large skillet over medium heat. Add olive oil and coat pan. 4  Add pancetta and cook until browned (approximately 3 minutes). 5  Add seasoned salt and garlic and cook for an additional 3 minutes. Add broth and stir. 6  In a medium bowl, beat eggs thoroughly. Add 3/4 cup of the pasta cooking water to the eggs and set aside. Adding the water will temper the eggs and keep them from becoming scrambled when added to the pasta.

ramekins to serve as a side dish.

Tip:
Reserve 1 cup of the pasta water to whisk into the sauce if it is too thick. Add 2 tablespoons at a time until you achieve the consistency you desire.

Nutritional Information
Serving size 1 serving; Calories 302; Fat 8g (23% calories from fat); Cholesterol 58mg; Sodium 543mg; Total Carbohydrate 43g; Dietary Fiber 5g; Protein 17g 32

Family Favorites

INSTANT CLASSIC

Sweet Not Sinful

INSTANT CLASSIC

Apple Bundt Cake

Yield: 12 servings

Ingredients
1 1/2 cups sugar
1

/2

cup natural applesauce

4  cups diced apples (Granny Smith or your favorite), approximately 2 pounds 2

1

large Egglands Best eggs, lightly beaten cup chopped walnuts cups flour teaspoons baking soda teaspoons cinnamon teaspoon nutmeg teaspoon salt

/2

2 2 2 1 1

TipS:
You can replace the walnuts in this recipe with equal amounts of almonds or pecans.  Granny Smith, Honey Crisp, Golden Delicious, and Cameo apples are the best to use when making cakes and pies. They are firm yet juicy apples, and cook best in baking applications. They are also available year-round at your local grocery store or farmers market.

Directions
1  Preheat oven to 350F. 2  In a large bowl, combine sugar, applesauce, and diced apples. Mix in eggs and nuts. 3  In another bowl, sift together flour, baking soda, salt, cinnamon and nutmeg. Add to apple/egg mixture and stir until combined. 4  Pour into a greased 13- by 9-inch baking dish. Sprinkle lightly with additional sugar if desired. 5  Bake for 1 hour.

Nutritional Information
Serving size 1 serving; Calories 244; Fat 4g (14.6% calories from fat); Cholesterol 29mg; Sodium 818mg; Total Carbohydrate 49g; Dietary Fiber 2g; Protein 5g 35

Real Gingerbread
Yield: Makes 9 squares

Ingredients
2 1/4 cups all-purpose flour 1 1
1 1

Directions
1  Put oven rack in middle position and preheat oven to 350F. Butter a 9-inch square baking pan. 2  Whisk together flour, baking soda, spices, and salt in a bowl. 3  Beat together butter, molasses, brown sugar, eggs, and ginger in a large bowl with an electric mixer at medium speed until combined. Reduce speed to low and mix in flour mixture until smooth, then add hot water and mix until combined (batter may appear curdled). 4  Pour batter into pan and bake until a wooden pick or skewer inserted in center of cake comes out clean, 35 to 40 minutes. Cool to warm in pan on a rack.

teaspoon baking soda teaspoon ground cinnamon teaspoon ground allspice teaspoon salt

/4 /2

1  stick (1/2 cup) unsalted butter, well softened

2 2

/3 /3

cup molasses (not blackstrap) cup packed dark brown sugar large eggs

3  tablespoons finely grated (with a rasp) peeled fresh ginger

2

/3

cup hot water

Nutritional Information
Serving size 1 square; Calories 348; Fat 11g (29.5% calories from fat); Cholesterol 66mg; Sodium 290mg; Total Carbohydrate 57g; Dietary Fiber 1g; Protein 5g 36

Sweet Not Sinful

READER FAVORITE

Tip:
 Unable to grate fresh ginger? Use ground ginger and an extra half teaspoon of cinnamon for a full ginger flavor.

37

Chocolate Chip Pecan Bars

Yield: Makes 24 bars

This recipe is so versatile you can use any type of chocolate, nut or dried fruit. Dont expect leftovers!

Ingredients
2 1/4 cups unbleached white flour
1 1

/2 /2

teaspoon sea salt teaspoon baking soda tablespoons salted butter (3/4 cup plus 2 tablespoons) at room temperature

14

1 1/2 cups packed dark brown sugar 2 1 2 1 1/2 1 1 large Egglands Best eggs tablespoon vanilla tablespoons water  ups bittersweet chocolate chips (can c substitute semi-sweet chocolate chips) cup chopped pecans for inside the bar cup chopped pecans for topping (optional)

Directions
1  Preheat the oven to 350F. Grease a 9- by 13-inch pan. 2  In a large bowl or mixer, cream butter and sugar until smooth. Add eggs, vanilla, and water, and mix. 3  In a separate bowl, whisk together flour, salt, and soda. Add flour mixture to butter and egg mixture. Mix just enough to make sure ingredients are well combined, being sure to scrape the sides and bottom of the bowl. 4  Stir in chocolate chips and 1 cup chopped pecans. 5  Spread dough evenly in greased baking pan, smoothing the surface with a rubber spatula. Sprinkle additional 1 cup pecans on top and gently press into dough enough so that they do not move when the pan moves. 6  Bake for 25-30 minutes in the center of the oven.Check bars after 25 minutes. If a toothpick comes out of the dough clean, the bars are done. If not, return bars to oven for another 5 minutes. When the bars are done, the edges will be very lightly browned. Cool on a rack. Cut with a sharp knife when cool six lengthwise and four across to get 24 bars. Store in an airtight container.

TipS:
Replace vanilla with natural maple flavor.  Use 3/4 cup dried coconut instead of 1 cup pecans in the bar and sprinkle 1/2 cup coconut on the top before baking.

Nutritional Information
Serving size 1 bar; Calories 237; Fat 13g (48.3% calories from fat); Cholesterol 33mg; Sodium 77mg; Total Carbohydrate 29g; Dietary Fiber 1g; Protein 2g 38

Sweet Not Sinful

NEW RECIPE

Tip:
 For a healthier and equally delicious option, use whole wheat flour and add walnuts for a fudgy crunch.

Sweet Not Sinful

READER FAVORITE

Double Chocolate Mocha Brownies

Yield: Makes 32 brownies

Ingredients
1 1/2 sticks (3/4 cup) unsalted butter 5  ounces unsweetened chocolate, coarsely chopped 2 cups sugar 1  tablespoon instant espresso powder or instant coffee granules 1
1

Directions
1  Preheat oven to 375F. Line a 15- by 10- by 1-inch baking pan with foil, allowing 2 inches of foil to hang over ends of pan, and grease foil well (except overhang) with 1 tablespoon butter. 2  Melt remaining 11 tablespoons butter with unsweetened chocolate in a large metal bowl set over a pan of barely simmering water, stirring until smooth. Remove bowl from heat and whisk in sugar, espresso powder, vanilla, and salt (mixture will be grainy), then add eggs 1 at a time, whisking after each addition until batter is smooth. 3  Toss together flour and chocolate chips in another bowl and add to batter, stirring until just combined. 4  Spread batter evenly in baking pan and bake in middle of oven until top is firm and edges just begin to pull away from sides of pan, about 20 minutes (do not overbake). 5  Cool in pan on a rack 5 minutes, then carefully lift brownies from pan by grasping both ends of foil and transfer to rack to cool 10 minutes more. Cut into 32 squares and lift brownies off foil with a spatula.

teaspoon vanilla teaspoon salt large eggs cup all-purpose flour cup semisweet chocolate chips

/2

4 1
3

/4

Nutritional Information
Serving size 1 brownie; Calories 152; Fat 8g (47.4% calories from fat); Cholesterol 34mg; Sodium 86mg; Total Carbohydrate 19g; Dietary Fiber 1g; Protein 2g 41

Sweet Not Sinful

INSTANT CLASSIC

Lemon Poppy Seed Muffins

Yield: 16 servings

Ingredients
3

/4

cup sugar cups all-purpose flour teaspoon baking soda teaspoon baking powder box instant lemon pudding mix teaspoon kosher salt tablespoons poppy seeds large Egglands Best eggs cup low-fat buttermilk cup fat-free vanilla yogurt cup canola oil lemon, juice and zest

2 1 1 1
1

From the EB Test Kitchen:

Dress these muffins up with a lemon glaze. Heres how to do it: Ingredients: 1 teaspoon butter 2 tablespoons fresh lemon juice Zest of 1/2 lemon
3

/2

2 2
1 1 1

/2 /2 /4

/4 cup confectioners sugar

2 tablespoons of milk Instructions: Melt butter in a small saucepan over medium heat. Stir in lemon juice and lemon zest; whisk well to incorporate. Add confectioners sugar and whisk to blend together. Add milk to thin out glaze to your liking. Want thick glaze? Add more confectioners sugar. When glaze is still warm, top muffins with 1-2 teaspoons of glaze. Allow glaze to harden before serving.

Directions
1  Preheat oven to 350F; line a 12-cup muffin tin with paper liners, and an additional tin with 4 liners (to make 16 muffins total). 2  In a medium-size bowl, combine all dry ingredients: sugar, flour, baking soda, baking powder, pudding mix, salt, poppy seeds; set aside. 3  In a large bowl, blend eggs, buttermilk, yogurt, oil, lemon juice and lemon zest; mix well with an electric mixer until combined. 4  Add dry ingredients to wet ingredients and mix until just combined; do not overmix. 5  Fill each muffin cup 2/3 full with batter. 6  Bake for 18 to 20 minutes or until a toothpick inserted into the center comes out clean. 7  Serve plain, or sprinkle with confectioners sugar.

Nutritional Information
Serving size 1 muffin; Calories 169; Fat 5g (25% calories from fat); Cholesterol 22mg; Sodium 253mg; Total Carbohydrate 29g; Dietary Fiber 1g; Protein 3g 43

Visit us at

egglandsbest.com
to find out where to buy EB eggs and discover many more delicious and healthy recipes.

Questions or comments? Contact us at recipes@eggland.com Join us online: Sign up for our monthly e-newsletter.