Idea Zone: A Great Egg Recipe (WIN!)
Monday, May 24, 2010
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Here's a little known fact: May is National Egg Month. That's right, not March or April when we traditionally celebrate Easter, but May. If you want to know why, you'll have to visit the Incredible Edible Egg website, but don't go yet! Keep reading my post in honor of National Egg Month and in the next post, see how you can win a couple of things to help you celebrate too.
Way back in February, I had the privilege of participating in the very first Farm to Table tour sponsored by The Good Egg Project. We traveled to beautiful Arizona where we toured Hickman's Family Farm and enjoyed a glimpse behind the scenes of an egg farm. I learned more about eggs in those two days than I thought possible! I also had a chance to rub elbows with the incredible eggsperts--the wonderful Jeffrey Saad from season 5 of Next Food Network Star, and the delightful Howard Helmer, the world's fastest omelet maker!
I had a wonderful time with the two of them, learning how to make a great omelet and how to flip an egg. More about that in my next post. For now, enjoy this recipe for Bacon and Egg Breakfast Grilled Cheese (reprinted with permission). Happy National Egg Month!!
Prep Time: 4 minutes
Cook Time: 6 to 8 minutes
Makes: 2 sandwiches
What You Need:
2 eggs, 2 Tbsp. milk OR water, Salt and pepper, 3 tsp. butter (room temperature, DIVIDED), 4 slices whole wheat OR white bread, 2 slices Co-Jack cheese, 4 slices fully-cooked bacon
Instructions:
- BEAT eggs, milk, salt and pepper in bowl until blended.
- HEAT 1 tsp. butter in large nonstick skillet over medium heat until hot. POUR IN egg mixture. As eggs begin to set, GENTLY PULL the eggs across the pan with an inverted turner, forming large soft curds. CONTINUE cooking – pulling, lifting and folding eggs – until thickened and no visible liquid egg remains. Do not stir constantly. REMOVE from pan. CLEAN skillet.
- SPREAD remaining 2 tsp. butter evenly on one side of each bread slice. PLACE 2 slices in skillet, buttered side down. TOP evenly with scrambled eggs, cheese and bacon. COVER with remaining bread, buttered side up.
- GRILL sandwiches over medium heat, turning once, until bread is toasted and cheese is melted, 2 to 4 minutes.
Nutrition information per sandwich: 408 calories; 24 g total fat; 11 g saturated fat; 2 g polyunsaturated fat; 6 g monounsaturated fat; 264 mg cholesterol; 697 mg sodium; 24 g carbohydrate; 4 g dietary fiber; 23 g protein; 751.0 IU Vitamin A; 24.1 IU Vitamin D; 52.7 mcg folate; 255.0 mg calcium; 2.4 mg iron; 156.7 mg choline.
I attended the Farm to Table tour free of charge and received a supply of eggs and additional gifts as a result of attending. The American Egg Board did not request or require that I post in return for attending. For more information, read the Guide to Mama'z Product Reviews or read my Disclosure Policy.
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