Eggs are a staple in our house. They seem to be an ingredient in all of my favourite dishes. I’ve told you before about some of my go-to egg-based recipes, like meringues and frittata. And whenever someone’s hungry, and I need a quick and easy meal, I always reach for the eggs. You can whip up a few eggs, with some milk and cheese and whatever vegetable you have lying around, and you have a light meal in minutes.
I also love that eggs are nutrition powerhouses – so important when you’re trying to feed kids who are always on the go. I know my girls eat more junk than I’d like, but I feel really good when I can balance that out with nutrient-packed meals. A single egg contains 6 grams of protein, half the daily allowance of vitamin B12, and many other nutrients including vitamins A, D and E, iron, zinc, and choline. Eggs are one of the few foods considered to be a complete protein, because they contain all 9 essential amino acids. I’ll often take a hard boiled egg with me for a snack when I need something on the go.
One of the nicest ways to eat eggs is in a delicious recipe, and I have two great ones here to share with you. They’re for two classic dishes – Eggy Potatoe Au Gratin, and Vanilla Chiffon Cake. Both of these are farmer-recommended, which I love. There’s just something comforting about country cooking, and these two traditional recipes are sure to please your family.
I’m heading up to the family cottage for Easter weekend, and I’ll be making the Eggy Potatoe Au Gratin. This recipe is shared by the Hovius Family, and I think it makes a crowd-pleasing side dish. I love dishes like this that you can prepare ahead of dinner and pop into the oven. And it’s a great way to jazz up your potatoes.
Chiffon cakes are leavened primarily with beaten egg whites, just like angel food cakes, but they contain the yolks as well (love sneaking in more nutrition!). They are light and airy, and usually baked in a tube pan. They were first popular decades ago, and I like to think of them as a cake with a bit of a vintage feel – the kind of thing that you’d see in a diner window, or that your mom might bake. This one is a beautiful one, and the recipe is shared by the Brenneman Family.
Both of these recipes came from the eggfarmersofontario.ca site, where you can find more great recipes to choose from. I’ve got my eye on Layered Banana Bread Pudding and Egg Stuffed Potato Skins. The potato skins are perfect for our next family movie night, with a big salad on the side. And the banana bread pudding sounds like a winner for the next lazy Sunday.
Here’s an adorable video showing just how easy these recipes are. Why not give them a try this weekend?
Eggy Potato Au Gratin
Serves: 6 to 8
Prep Time: 20 minutes
Cooking Time: 45 to 50 minutes
1 onion, chopped
1 clove garlic, minced
2 tbsp (30 mL) butter
1 cup (250 mL) milk
1½ lbs (750 g ) potatoes, peeled and coarsely shredded (about 2 large baking potatoes)
2 cups (500 mL) shredded sharp Cheddar cheese, divided
3 large eggs, lightly beaten
2 green onions, chopped
¾ tsp (3 mL) salt
¼ tsp (1 mL) black pepper
Pre-heat oven to 350°F (180°C). Lightly grease an 8-inch (2 L) square baking dish.
In medium skillet, cook onion and garlic in butter over medium heat until softened, about 3 minutes. Cool slightly.
Place milk in large bowl and stir in shredded potatoes, 1½ cups (375 mL) cheese, eggs, onion mixture, green onions, salt and pepper; mix well. Pour into prepared dish. Sprinkle with remaining cheese.
Bake for 45 to 50 minutes or until set and lightly browned. Let stand for about 10 minutes before cutting into squares to serve.
Tip: Use Swiss cheese in place of Cheddar, or your favourite cheese.
Tip: Add cooked diced bacon or ham to the mixture for a light meal version.
Nutrients per serving (1/8th recipe): 229 calories, 14 g total fat, 439 mg sodium, 17 g carbohydrates, 2 g fibre, 9 g protein. Good source of calcium.
Vanilla Chiffon Cake
Serves: 10 to 12 large servings
Prep Time: 55 minutes
Cooking Time: 1hr and 25 minutes
Cooling Time: 2 hrs
2¼ cups (550 mL) cake and pastry flour
1½ cups (750 mL) sugar
1 tbsp (15 mL) baking powder
1 tsp (5 mL) salt
¾ cup (175 mL) cold water
½ cup (125 mL) vegetable oil
2 tsp (10 mL) vanilla extract
5 large egg yolks
1 cup (250 mL) egg whites (about 8 large)
½ tsp (2 mL) cream of tartar
2 egg whites
1-1/2 cups (375 mL) sugar
1/2 tbsp (7 mL) corn syrup
1/3 cup (75 mL) cold water
1/8 tsp (.5 mL) salt
1 tsp (5 mL) vanilla extract
Pre-heat oven to 325° (160°C). Move oven rack to the lowest position.
In large bowl, combine flour, sugar, baking powder and salt. Beat in cold water, oil, vanilla and egg yolks until blended.
In separate large bowl, beat egg whites and cream of tartar on high speed until stiff peaks form about 2 minutes. Fold a little beaten egg whites (about 1/3) into egg yolk mixture then gradually fold all into remaining egg whites using rubber spatula just until blended. Pour into ungreased 10-inch (25 cm) tube pan.
Bake for 1¼ hours or until top springs back when lightly touched. Immediately turn pan upside down onto heatproof bottle or metal funnel. Let hang about 2 hours or until cake is completely cooled. Loosen side of cake with knife or metal spatula and remove from pan.
Combine egg whites, sugar, corn syrup, water and salt in top of a double boiler. Beat until blended. Beat and cook over boiling water until mixture forms peaks, about 7 minutes. Remove from heat and add vanilla. Beat until spreading consistency, about 1 minute.
Spread on cooled cake. Garnish with fresh fruit or any festive decorations.
Tip: 2 cups (500 mL) all-purpose flour can replace the cake and pastry flour, but increase yolks to 7 large egg yolks. This cake freezes well and is easier to frost while frozen.
Nutrients per serving (1/12 cake): 422 calories, 12 g total fat, 341 mg sodium, 72 g carbohydrates, 1 g fibre, 6 g protein. Excellent source of folate. Good source of thiamin and riboflavin.
This post was generously sponsored by the Egg Farmers of Ontario.
Recipes and photos are courtesy of http://www.eggfarmersofontario.ca/.