The Dinner Mom's Egg-cellent Brunch
Dinner for Busy Moms Author and Writer Jeanne Muchnick Cooks Up a Fabulous Brunch Courtest of Eggland's Best
I'm a big proponent of eggs. I talk about breakfast for dinner a lot in my book, Dinner for Busy Moms. I also talk a about having hard-boiled eggs on hand for a quick protein to go in our first issue of Project You Magazine. Which is why I was so thrilled and darn-good "egg" cited (sorry: couldn't resist!) to host an Eggland's Best "Pink" party.
This year, Eggland's Best is sponsoring the Susan G. Komen Foundation for the fight against breast cancer. All eggs -- in extra large, large, and jumbo dozens now carry the "pink ribbon" to their iconic "EB" stamp. EB is also donating $50,000 to support the Komen for the Cure. (And yes, full disclosure -- the company gave me money to host a party and educate my friends and neighbors not only about this deadly disease, but about how delicious and high in levels of Vitamin B12 and Vitamin Eggland's Best are. They also contain 25% less saturated fat and 19% less cholesterol than regular eggs which make them a top choice in my family.)
My mom died from breast cancer so anything related to the fight against breast cancer is near and dear to my heart. In fact, I did the American Strides for Breast Cancer walk last Sunday with my 15-year-old daughter, Sydney, and the 3-Day Susan G. Komen Walk a few years ago with my sister.
Knowing I'm supporting a great cause while also whipping up breakfast made me happy. Seeing the pink ribbon on the eggs while I cracked them open reminded me of cooking with my mom and was a nice reminder of "old times."
I also liked the recipes Eggland's Best offers on its website because they're so easy -- even for a "non-cook" like me. I made the Autumn Omelette which was chock full of seasonal veggies. It was also low in calories and just plain DELISH.
I also created my own Muchnick "McMuffin" using six eggs, steamed broccoli from a bag (I'm all about convenience), a handful of cherry tomatoes and low-fat provolone cheese. I then beat together with a little low fat milk and some fresh rosemary, and put in pink ribbon cupcake holders and baked at 375 for 25 minutes. The result? Good...but I should have used more salt and pepper and I should have just placed the mixture directly in the muffin pan as the bottoms got a little soggy with the pink ribbon cups. My "EB Pink Party" also included banana bread. And, since I'm all about "fun," I decorated my dining room table with egg slicers and scrapers and mashers from joie (www.msc-international.com) and got pink plates and napkins to go with our "pink" theme.
The autumn omelette was the hit of the party -- as was my banana bread (the secret: mushy bananas) and unique egg decor. Everyone also enjoyed the pink cupcake theme. (I find sometimes just mixing up the containers -- at least with kids -- gets them eating something they might not normally.) My "Muchnick McMuffin" -- is now something my girls can eat before school tomorrow (I made a lot). The Autumn Omelette, which came out exactly as it looks in the Eggland's Best recipe page, is already gone. Take a look...
You can find more recipes, including a delicious sounding egg breakfast quesadilla I have on my radar for another Sunday morning at www.EgglandsBest.com. I also would love to hear YOUR thoughts on how you use eggs in non-traditional ways.
Disclosure: This compensated post is sponsored by Egglands Best.
Posted in: Events on 11/01/2010