Eggs as fresh as the North

PROVIDING FARM FRESH, QUALITY EGGS TO THE FAMILIES OF BC'S NORTHWEST.

WHY EGGS?

Nutrition

Protein is an essential part of any healthy diet — and eggs are one of nature's most nutritious foods as well as one of the lowest cost forms of protein available. One large egg contains only 70 calories and an incredible amount of nutrition. Include eggs as part of your healthy diet and let the facts speak for themselves.

Daybreak Farms Ltd in Terrace, BC.

Per 1 large egg (53 g) 

Calories / Calories 70 

Fat / Lipides 5g 8%
Saturated / Saturés 1.5 g 8%
+ Trans / Trans 0 g
Cholesterol / Cholestérol 195 mg
Sodium / Sodium 65 mg 3%
Carbohydrate / Glucides 1 g 1%
Fibre / Fibres 0 g 0%
Sugars / Sucres 0 g 0%
Protein / Protéines 6g
Vitamin A / Vitamine A 10%
Vitamin C / Vitamine C 0%
Calcium / Calcium 2%
Iron / Fer 6%

Recipes

Eggs are one of the most flexible, versatile and quick to prepare staples in any kitchen. There is literally something for everyone! 

Apple and Brie Omellete

A delicious and unique way to treat yourself and others for breakfast. Try it with some apple juice and mixed berries tomorrow morning!


Ingredients:

  • 2 tsp butter, divided 10 mL
  • Granny Smith apple, peeled and thinly sliced
  • Ground nutmeg, to taste
  • 1 tsp sugar 5 mL
  • 2 eggs
  • 1 tbsp water 15 mL
  • 1 tbsp chopped pecans 15 mL
  • ¾ oz Brie cheese 25 g


WHAT TO DO


Heat a non-stick 8-inch (20 cm) ovenproof skillet* over medium heat. Melt 1 tsp (5 mL) butter in skillet. Sauté apple slices in butter until slightly transparent but not too soft, about 2 minutes. Sprinkle with nutmeg and sugar. Remove from pan and keep warm. Beat together eggs and water. Heat same skillet over medium-high heat. Melt remaining 1 tsp (5 mL) butter in skillet. Pour in egg mixture. As mixture sets at edges, with spatula, gently push cooked portions towards the centre. Tilt and rotate the pan to allow uncooked egg to flow into the empty spaces. When egg is almost set on surface but still looks moist, cover one half of the omelette with warm apple mixture and pecans. Slip spatula under the unfilled side and fold the omelette in half. Garnish with Brie cheese. Broil 1 to 2 minutes to melt cheese.Slide onto warm plate and serve immediately.


*If skillet is not ovenproof, wrap handle with double thickness of aluminium foil.


Huevos Rancheros

A great and delicious way to spice up your eggs!


Ingredients:

  • 4 large corn tortillas
  • 2 tbsp vegetable oil 30 mL
  • 8 eggs
  • 1 ¼ cups salsa 300 mL
  • 1 cup refried pinto beans, warmed 250 mL
  • ½ cup low-fat sour cream 125 mL
  • 1/3 cup grated Monterey Jack cheese 75 mL
  • 1 tbsp chopped fresh cilantro 15 mL
  • Salt and pepper, to taste
  • small avocado, peeled, pitted and diced (optional) 


WHAT TO DO


If tortillas are soft, spread out and let dry for 5 minutes on counter.


Heat oil in a large skillet over medium heat; cook tortillas one at a time, about 5 seconds on each side. Using tongs, transfer to paper towels and keep warm in 200°F (95°C) oven.


Break 4 eggs into same skillet and cook until whites are set and yolks are done as desired. Transfer to baking sheet and keep warm in oven. Repeat with remaining eggs.


Remove tortillas from oven, place on individual plates and spread 1/4 cup (50 mL) salsa and 1/4 cup (50 mL) refried beans on each tortilla. Top each with 2 eggs. Spoon 1 tbsp (15 mL) salsa over each egg leaving the yolk exposed. Spoon 2 tbsp (30 mL) sour cream over salsa. Sprinkle equal amounts of cheese, cilantro, and avocado (if using) over each serving. Serve immediately.


Ricotta-Chocolate Omelette


A great and delicious way to spice up your eggs!

Ingredients:

  • 4 large corn tortillas
  • 2 tbsp vegetable oil 30 mL
  • 8 eggs
  • 1 ¼ cups salsa 300 mL
  • 1 cup refried pinto beans, warmed 250 mL
  • ½ cup low-fat sour cream 125 mL
  • 1/3 cup grated Monterey Jack cheese 75 mL
  • 1 tbsp chopped fresh cilantro 15 mL
  • Salt and pepper, to taste
  • small avocado, peeled, pitted and diced (optional) 


WHAT TO DO


If tortillas are soft, spread out and let dry for 5 minutes on counter.


Heat oil in a large skillet over medium heat; cook tortillas one at a time, about 5 seconds on each side. Using tongs, transfer to paper towels and keep warm in 200°F (95°C) oven.


Break 4 eggs into same skillet and cook until whites are set and yolks are done as desired. Transfer to baking sheet and keep warm in oven. Repeat with remaining eggs.


Remove tortillas from oven, place on individual plates and spread 1/4 cup (50 mL) salsa and 1/4 cup (50 mL) refried beans on each tortilla. Top each with 2 eggs. Spoon 1 tbsp (15 mL) salsa over each egg leaving the yolk exposed. Spoon 2 tbsp (30 mL) sour cream over salsa. Sprinkle equal amounts of cheese, cilantro, and avocado (if using) over each serving. Serve immediately.

Rice-Crust Spinach Quiche

A light and tasty take on a classic. Great for summer nights!


Ingredients:


  • 1½ cups cooked brown rice 375mL
  • 1 cup shredded Swiss cheese 250mL
  • 5 eggs
  • ½ tsp curry powder 2mL
  • 3/4 cup evaporated milk 2% m.f. 175mL
  • 1 pkg (10 oz/300g) frozen chopped spinach, thawed and well drained
  • ½ cup sliced fresh mushrooms 125mL
  • 2 tbsp chopped green onions 30mL
  • ½ tsp garlic powder 2mL
  • ¼ tsp ground pepper 1mL


WHAT TO DO


Combine rice, 1/2 cup (125 mL) Swiss cheese, 1 egg and curry powder. Press on the bottom and up the sides of a 9-inch (23 cm) oven-proof pie plate. Bake in a 350º F (180º C) oven for 5 minutes. Meanwhile, beat together remaining 4 eggs and milk. Combine with spinach, mushrooms, green onions, garlic powder, pepper and remaining 1/2 cup (125 mL) cheese. Pour into pre-baked crust. Bake for 30 minutes or until a knife inserted near the centre comes out clean. Let stand for 5 minutes before serving.

FOOD HANDLING TIPS


Checking the temperature


Bacteria will multiply only if the temperature is just "comfy" enough to facilitate growth; that is between 4°C (40°F) and 60°C (140°F). So make sure you serve eggs and egg-rich foods immediately after cooking or refrigerate and serve within two to three days. And don't forget to refrigerate any leftovers right away. Divide leftovers into small portions to get foods cold faster.

Pizza Egg Melts

Like no other egg dish you've tried, we promise!


Ingredients:


  • 4 English muffins
  • 5 tsp olive oil 25 mL
  • ¾ cup pizza sauce 175 mL
  • 6 small button mushrooms, sliced
  • 1/3 cup diced sweet green pepper 75 mL
  • 6 eggs
  • 2 tbsp 2% milk 30 mL
  • Salt and pepper, to taste
  • 2 oz pepperoni, sliced 60 g
  • ½ cup shredded mozzarella cheese 125 mL


WHAT TO DO


Split English muffins in half. Brush with 3 tsp (15 mL) olive oil. Place inside-up on baking sheet and toast in 450°F (230°C) oven until lightly browned. Remove from oven. Spread each with pizza sauce; keep warm. Heat remaining oil in non-stick skillet over medium heat. Cook mushrooms and sweet pepper until soft, about 2 minutes. Whisk together eggs and milk in medium bowl; season with salt and pepper. Pour into skillet with mushrooms and peppers, stirring to form soft curds. Spoon eggs onto English muffins. Top with pepperoni and cheese. Return to oven; heat through until cheese melts and bubbles, about 2 minutes.

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