I recently signed up to participate in the culinary events at Kitchen Play, a website that connects food bloggers and PR professionals through sponsored events. Before I knew it, I was contacted by Casey, the site’s creator, with my first assignment! The theme for the Kitchen Play February Side Car event is Build a Better Breakfast with Eggs, sponsored by the American Egg Board. My assignment: Create an original recipe using eggs to serve at breakfast or brunch.
Before I share my original recipe, I have some amazing news from America’s egg farmers!
Key Study Information:
According to new United States Department of Agriculture (USDA) nutrition data*, eggs are lower in cholesterol than previously thought. The USDA recently reviewed the nutrient composition of standard large eggs, and results show the average amount of cholesterol in one large egg is 185 mg, 14 percent lower than previously recorded. Consuming an egg a day fits easily within dietary guidance, which recommends limiting cholesterol consumption to 300 mg per day.
The analysis also revealed that a single large egg now contains 41 IU of Vitamin D, an increase of 64 percent from 2002. Eggs are one of the few foods that are a naturally good source of Vitamin D, which plays an important role in calcium absorption, helping to form and maintain strong bones. The amount of protein in one large egg – 6 grams of protein or 12% of the Recommended Daily Value – remains the same. The high-quality protein in eggs provides the energy families need to perform their best on important days.
Eggs are all-natural, and one egg has lots of vitamins and minerals all for 70 calories. At less than 15 cents a piece, eggs are an affordable and delicious breakfast option. For more information on cholesterol and the nutritional benefits of eggs, along with egg recipes and cooking tips, visit www.incredibleegg.org.
*In 2010, a random sample of regular large shell eggs was collected from locations across the country to analyze the nutrient content of eggs. The testing procedure was last completed with eggs in 2002, and while most nutrients remained similar to those values, cholesterol decreased by 14% and vitamin D increased by 64% from 2002 values.
1 dozen large eggs
one pint light cream
1 1/3 cups shredded Fontina cheese
2 tablespoons chopped fresh parsley
1/2 teaspoon black ground pepper
7 thin slices prosciutto, chopped
1. Preheat the oven to 375°F. Spray a 13 x 9-inch baking dish with nonstick spray and set aside.
2. In a large bowl, combine the eggs, cream, cheese, parsley, and black pepper. Pour into the baking dish. Submerge half of the prosciutto into the egg mixture and place half of the pieces on top evenly.
3. Bake for 20-30 minutes until a tooth pick inserted in the center comes out wet but no runny egg on it.
Serves: 4 – 5
The American Egg Board (AEB) is giving away 6 prizes of a year’s supply of eggs (value around $100) to readers of Kitchen Play, Make-Ahead Meals for Busy Moms, and the other participating blogs in this Side Car Event at Kitchen Play. To enter, you can do one of two things (or both).
- Write and publish an original post which provides a favorite breakfast recipe that uses eggs (including mention and links to Kitchen Play and AEB)
- Write and publish an original post discussing the new study which shows that eggs are lower in cholesterol, and how this news affects the way you cook with eggs (must include mention and links to Kitchen Play and AEB as well). This option is very exciting because it allows and encourages food bloggers to venture into food journalism!
To be entered in the giveaway, bloggers must leave a link on the Kitchen Play post for the AEB SideCar event containing the specific link back to their qualifying entry and must reside in the US.
Disclosure: I’m writing this post and creating this recipe as part of a partnership between Kitchen Play and The American Egg Board. They have compensated me for my time and cooking expenses but my opinions and tastes are my own.
This recipe is linked to: