Around The World with EggsPresident's Blog
March is National Nutrition Month , and this year’s theme highlights that healthy eating looks different for everyone. Dietitians are celebrating nutrition month by exploring how each person’s culture, food traditions, personal circumstances & nutritional needs all contribute to what healthy eating looks like for them. Their message is that what is “good for you” is not the same for everyone, since there is no one-size-fits all approach to healthy eating.
Here at Burnbrae Farms, we’re celebrating nutrition month by highlighting the multicultural landscape of Canada, since so many global cuisines incorporate eggs. We love talking with customers from coast to coast about their food traditions and cultural recipes, to see how eggs inspire their healthy eating plans.
Perhaps you will recognize one of these dishes from your family’s cultural history with food, or perhaps you’ll be inspired to try something new that piques your culinary interest. Try one of these great ideas for breakfast, lunch or dinner.
For a cheesy egg delight, try Three Cheese Khachapuri – a traditional Georgian dish of cheese and egg-filled bread that is a popular street food as well as scrumptious brunch idea.
If you’ve ever ordered some Chinese food, you’ve enjoyed fried rice. Fried rice is believed to have started as a way of using up leftovers. In our low-carb Cauliflower Fried Rice , we use cauliflower as the base and enhance it with eggs and lots of veggies.
Asian noodle bowls are quick, tasty and all the rage these days. And there are so many noodles to play with when you make your favourite bowl – chewy fresh Japanese ramen noodles, Thai rice stick vermicelli, Japanese soba and udon noodles. I love our quick and easy Speedy Bok Choy Noodle Bowl .
Huevos Rancheros or “ranchers’ eggs” originated in Mexico. They are a hearty meal featuring sunny-side-up eggs on fried tortillas, covered with salsa and served with refried beans on the side. You can fancy-it-up by adding diced tomatoes, lettuce, avocado and cilantro.
Looking for a one-pan dish that’s tasty, easy-to-make and a bit spicy? Try Shakshuka. There are many variations of shakshuka based on specific regions across the Middle East and Africa, and it’s popular in Israel, Tunisia, Morocco, Libya and Algeria. The concept is the same: eggs are poached in a spicy, rich stew of tomatoes, peppers and onions seasoned with cumin, coriander, garlic and paprika. Scrumptious with crusty bread any time of day.
Did you know that the omelette and the soufflé were first made in France? Try our version of Omelet Crepes Niçoise . Or make creamy eggs en cocottes (eggs in pots), which are eggs baked in individual ramekins and topped with fresh herbs. The famous Croque Monsieur is an elevated grilled ham and cheese sandwich featuring ham, gruyere cheese and Dijon. Elevate your Croque Monsieur with our deliciously gooey Baked Turkey & Cheddar Croque Monsieur !
If you want to mix seafood and eggs, try an oyster omelet . It’s a simple mix of oysters and scrambled eggs, and is popular in some parts of China, Singapore, Malaysia, and the Philippines. Some people add toppings to these eggs, such as spring onions, cilantro or chili sauce.
In addition to a plethora of yummy egg-rich pasta dishes, Italy also features eggs in another unique place – on pizza. The Florentine Pizza has a tangy tomato sauce, sautéed spinach, ham and mozzarella. Then, about two-thirds of the way through cooking, you crack an egg onto the middle of the pizza and bake until the egg is just set.
Eggs fit into so many eating plans in our multicultural country because they are affordable and nutritious, which is a winning combination no matter what you choose to eat! Hopefully you’ve been inspired by one of these dishes and will try something new with eggs soon. You can always visit us at burnbraefarms.com/recipe for inspiring ideas to cook with eggs.
President, Burnbrae Farms
Exciting News about Sports & Eggs
While many athletes rely on egg whites as a lean source of protein, a new study out of the University of Toronto shows that whole eggs may actually have an edge over egg whites as a superior protein builder.