Not all eggs are created equal
Consumers should know, however, that not all eggs are created equal, and the diets of the hens that lay them plays a significant part. Eggland's Best eggs offer the benefit of five times the Vitamin D and 25 percent less saturated fat than ordinary eggs. EB eggs are also packed with other important nutrients including three times the Vitamin B12, more than twice the omega-3s, 10 times the Vitamin E and 38 percent more lutein than regular eggs.
Eggland's Best's superior nutritional profile is due to EB's proprietary, all-vegetarian diet of healthy grains, canola oil and a supplement of rice brain, alfalfa, sea kelp and Vitamin E. In addition, the hens' feed contains no added hormones, antibiotics, steroids, animal by-products, or recycled or processed foods. The resulting eggs are produced locally throughout the U.S. so they are delivered farm fresh to your local supermarket. In fact, a recent independent study showed that Eggland's Best eggs stay fresher longer than ordinary eggs.
"I always look to provide my family and clients with the best, and Eggland's Best eggs are just that," said Lakatos. "I tell my clients to include foods that are the biggest nutritional bang for your calorie buck, and Eggland's Best eggs offer more for your calories since they are much higher in essential nutrients - and all for only 60 calories!"
See a recipe below by Eggland's Best that is perfect for those following the Mediterranean diet:
Mediterranean Baked Eggs
Ingredients
4 Eggland's Best Eggs (large)2 cups frozen hash brown potatoes1 tablespoon butter1 medium (3/4 cup) onion, chopped1 cup sliced mushrooms1 (6-ounce) bag fresh spinach leaves6 tablespoons heavy whipping cream1 teaspoon finely chopped fresh garlic1/2 teaspoon salt1/4 teaspoon pepper1 small (1/2 cup) tomato, chopped4 tablespoons freshly grated Parmesan cheese2 tablespoons finely chopped fresh basil leavesPreparation
Heat oven to 400°F. Butter 4 (each 8-ounces & 1 1/4- to 1 1/2-inch deep) individual glass or ceramic baking dishes.Spoon 1/2 cup potatoes evenly onto bottom of each baking dish.Bake 15-20 minutes or until potatoes are very lightly browned.Melt butter in 12-inch skillet until sizzling; add onions and mushrooms. Cook, stirring occasionally, over medium heat until vegetables are softened.Add spinach leaves; continue cooking, turning spinach often, 4-5 minutes or until spinach is wilted.Add whipping cream, garlic, salt and pepper; continue cooking 1 minute.Add tomato, 2 tablespoons Parmesan cheese and basil.Spread mixture over partially cooked potatoes; sprinkle with remaining Parmesan cheese.Using a spoon, make an indentation in center of mixture in each baking dish.Crack 1 egg into each indentation. Bake 18-20 minutes or until yolks are set or yolk temperature reaches 160°F.
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