October 11th is World Egg Day, the day we celebrate the humble egg and the farmers who get them to our table. In 2018, Canadian Farmers produced an astounding 752 million dozen eggs! I haven’t done an “official” count but I’m confident at least a million of those eggs have been consumed in my house. With certainty I can at the very least say I hard boil 624 eggs a year.
Sunday in my house is all about meal-prep. With a little planning I have lunches from Monday to Friday down pat, and I don’t get caught off guard during the week with poor nutrition decisions. It all starts with cooking up some basics, including a dozen hard boiled eggs. So, in celebration of World Egg Day, I’m going to share how to nail your lunchtime routine this week.
- Hard boil a dozen eggs. For a fool-proof method, check out this page at Eggs.Ca
- Bake chicken breasts. This is literally the best recipe I’ve ever found and never waver from it. Slice chicken breasts and store in fridge.
- Cook a pound of bacon in the oven at the same time as the chicken breasts on a sheet pan. When cooked, layer between paper towels and store in an air-tight container in fridge. Reheat in the microwave for 30 seconds when ready to eat.
- Cook 2 cups macaroni, drain and store in an air-tight container until ready to use.
- Wash, chop, and store two heads of romaine lettuce in fridge.
- Clean, and cut celery into sticks. Pour cold water over celery and store in an air-tight container in fridge.
- Dice a sweet onion, and store chopped onion in fridge.
- Chop or grate cheddar cheese and store.
You are now ready to roll for the week.
There’s nothing easier than egg-salad. Peel and chop three hard-boiled eggs, and add a bit of mayonnaise, Dijon mustard, and a touch of horseradish to kick up the flavour a bit. Sprinkle with paprika, salt and pepper. Egg salad purists will tell you to serve this as a sandwich, but I am trying to eat less carbs so I serve it up with celery sticks.
Make a pasta salad. I adore Macaroni Salad and this recipe is a complete no brainer. Simply peel and chop three eggs, grab 1/2 cup of the diced onion from the fridge, chop 1/2 cup of the celery sticks, 1/2 cup of the cheddar cheese, drain a can of tuna, and then toss it all together with the already cooked macaroni in a large bowl with mayonnaise. Season with salt and pepper. How much mayo you add is really up to you. Add more for a creamier pasta salad.
My favourite salad in the whole world is a Cobb Salad, and there’s nothing easier to assemble. Especially when most of it is ready to grab from your fridge. Assemble this in a portable container, and carry your dressing separately for lunch on the go. Alternatively Cobb Salads make a great family dinner. They are so filling they’re are definitely not a starter salad.
Add romaine lettuce to bowl, add one cut up chicken breast from fridge, grated cheese, two chopped eggs, cut up two bacon slices and chop up one plum tomato. Drizzle dressing of your choice over top (I love Ranch) and toss before serving.
Devilled Eggs are another super easy recipe. You can find one here at Eggs.ca but I use what I already have made in the fridge for mine. So, Cheese and Bacon Devilled Eggs it is! Slice boiled eggs in half, scoop out yolks into a small bowl, add chopped up bacon, grated cheese, and mash with yellow mustard and a bit of mayonnaise to consistency you like. Some love it really creamy, and others not so much. The biggest lesson here is you can’t mess it up!
Once mashed, scoop back into egg whites and sprinkle with a bit of paprika and grated cheese. Place in a bento box if transporting, or pop those babies straight into your mouth!
You are killing it this week my friend and now you’re going to cap it off by saving some big bucks. May I present the EXACT protein box you overpay for at that fancy coffee shop.
Peel two hard-boiled eggs, slice one apple, add washed red grapes, place peanut butter in a small container and half of a Morning Round. Pour yourself a coffee and revel in the fact that you just made it through a week of lunches with ease. Friday you is so, so thankful for Sunday you.
This World Egg Day, Egg Farmers of Canada have teamed up with Chef Lynn Crawford to introduce Canadians to some of the farmers who produce the eggs Canadians know and love!
So, how will you celebrate World Egg Day? Share your favourite egg recipe with me!
Disclosure: This post is a sponsored partnership with Egg Farmers of Canada.