Eggs—Beyond Breakfast

Posted on: March 28, 2023

Oh, delicious eggs.  I believe they are an underrated superfood.  Did you know that egg yolks are rich sources of vitamin B, which aid our organs in running smoothly and in brain function?  These protein powerhouses are more commonly known as quick-to-crack breakfast foods—scrambled, fried, sunny side up, over easy etc.  But what about beyond breakfast?  We can’t egg-nore (heh heh heh) all of the versatile ways eggs can show up and show out after morning time.  Here are three delectable dishes where eggs are the star:



1 head romaine, shredded
2 t
omato, quartered
1 red pepper, diced
1 green pepper, diced
3 hard-cooked eggs, sliced
6 oz (180 g) canned tuna, drained and flaked
½ cup (125 ml) grated cheddar cheese
½ cup (125 ml) pitted black olives, halved


½ cup (125 mL) Extra virgin olive oil
3 tbsp (45 ml) white wine vinegar
Salt and pepper to taste


In a salad bowl, lightly toss all the salad ingredients except dressing.
Add salad dressing and mix well.
Cover and let stand in the refrigerator 15 minutes before serving.

TIP #1: Check out this nifty guide on how to perfectly boil eggs from Metro and @modestmarce on Instagram.

TIP #2: Add a briny ingredient like capers (unripened, green flower buds of the caper bush) to the salad to give a Mediterranean flair!

Recipe source : Metro




4 phyllo dough
⅓ cup (80 ml) melted butter
1 cup (250 ml) sliced mushroom
¼ cup (60 ml) chopped red onion
½ cup (125 ml) diced zucchini
1 Italian tomato, seeded and diced
½ cup (125 ml) diced canadian feta or semi-soft cheese
½ cup (125 ml) Canadian mozzarella
3 eggs
½ cup (125 ml) milk or light cream
1 tbsp (15 ml) Basil pesto
Freshly ground pepper to taste


Preheat oven to 325°F (170°C).
Brush each sheet of phyllo with melted butter and stack them.  Cut in half lengthwise and crosswise to make four equal portions.  Line four buttered large muffin tins or ramekins with dough.
In a frying pan over medium heat, pour remaining butter and cook mushrooms, onion, and zucchini until soft.
Divide cooked vegetables, tomatoes, Feta and Mozzarella among phyllo tart shells.
Beat eggs with milk and stir in pesto.  Pepper to taste.
Divide egg mixture evenly among tart shells.  Pinch tops together and bake about 20 minutes or until golden brown.
To make phyllo golden and shiny, brush top with melted butter before baking.

TIP:  For a change of taste, try with Canadian Gruyère, Swiss, Emmental, Oka, Provolone or Cheddar.

Recipe source : Dairy Farmers of Canada/Metro




2 lb (900 g) pork shoulder bone-in
2 tbsp (30 ml) Irresistibles olive oil
1 small onion diced
2 medium carrot peeled and diced
2 celery diced
2 cups (500 ml) demi-glace sauce
2 cups (500 ml) Irresistibles tomato and basil sauce
½ tsp (2.5 ml) dried thyme
½ tsp (2.5 ml) dried rosemary
2 tbsp (30 ml) Irresistibles olive oil
2 large portobello mushrooms tickly sliced
4 cups (1 L) spinach stems removed and shredded
½ cup (125 ml) parmesan cheese grated

1 bag (375 g) Selection egg noodles
2 tbsp (30 ml) Irresistibles olive oil
2 garlic cloves finely chopped
2 tbsp (30 ml) Parsley finely chopped
Salt and pepper, to taste.


Preheat the oven to 300°F.
Remove the layer of fat and rind around the pork shoulder.  Slice the meat into five or six pieces, keeping some meat around the bone.
Set a braiser or casserole dish over medium-high heat.  Add the first quantity of olive oil and sear the pre-seasoned pork pieces.  Brown the pork on each side.  Remove the meat from the braiser or casserole dish and set aside.
Add the vegetables and continue cooking at medium-high heat to lightly brown them.
Add the demi-glace sauce and tomato sauce then bring to a boil before adding the seared pork and dried herbs to the sauce.  Cover and place the braiser or casserole dish into the oven for 2.5 hours.

While cooking the meat, heat the second quantity of olive oil and fry the mushrooms for four to five minutes, then add the spinach for another minute.  Set aside.
After the meat has been cooking for two hours, add the mushrooms and spinach to the braiser or casserole dish and continue cooking for the last 30 minutes.  When the time is up, remove the braiser or casserole dish from the oven and let stand for 30 minutes without removing the lid.
After the cooking and resting time has elapsed, remove the pieces of meat and pull the pork apart using two forks.  Return the meat to the sauce, and it’s ready to serve.

About 10 minutes before serving, cook the egg noodles according to the instructions on the package, then drain them.  In a skillet, heat the final quantity of oil.  Sweat the garlic for a few minutes, and then add the cooked noodles.  Coat the noodles with the garlic oil then add a bit of finely chopped parsley.
Serve the pork ragù on a bed of sautéed garlic noodles and sprinkle with freshly grated Parmesan cheese.

Recipe source : Metro

Let us know what egg dishes you love by tagging  @cloverdalemall on Instagram, Facebook, and Twitter.