- Beat 1/3 cup sugar into egg yolks in saucepan. Add salt and stir in the milk.
- Cook mixture over medium heat, stirring constantly, until mixture coats spoon. You basically want the mixture to start to thicken. If you cook too short of time the mixture will be too thin.
- Once mixture has thickened, remove from heat and cool.
- In a separate bowl, beat egg whites until foamy. Gradually add 3 Tbsp. sugar, beating to soft peaks.
- Once original mixture has cooled, add the egg whites to the mixture and fully incorporate.
- Add vanilla and a dash of nutmeg and cinnamon for flavoring to the eggnog.
- Chill in fridge for 3 to 4 hours.
- When ready to serve, sprinkle additional nutmeg or cinnamon and add dollops of whipped cream on top of individual servings, if desired. This is certainly optional.
Yield: Serves 4 to 6 people
• 1/3 cup granulated sugar
• ¼ tsp. salt
• 2 Oakdell Omega-3 Brown egg yolks
• 2 Oakdell Omega-3 Brown egg whites
• 4 cups milk (any type of milk can be used, from skim to whole milk, based on your desire for richness or a reduced-calorie alternative)
• 3 Tbsp. granulated sugar
• Ground nutmeg and cinnamon for flavoring
• ½ cup whipped cream, whipped and ready to serve to top off eggnog (optional)
[wooslider slider_type=”slides” limit=”2″] Ingredients:
- 4 pieces of Canadian bacon
- 2 tablespoons chopped parsley, for garnish
- 4 Oakdell Omega-3 Brown eggs
- 2 English muffins
Ingredients for Hollandaise Sauce:
- 10 Tbsp unsalted butter
- 3 Oakdell Omega-3 Brown egg yolks
- 1 Tbsp lemon juice
- 1/2 teaspoon salt
- Dash of cayenne or tabasco
- Heat a large skillet on medium low heat. Add the slices of Canadian bacon. Slowly fry, turning occasionally, until browned on both sides,
- Bring a large saucepan two-thirds-filled with water to a boil, then lower the heat to a bare simmer.
- To make blender hollandaise, melt 10 Tbsp unsalted butter. Put 3 egg yolks, a tablespoon of lemon juice, 1/2 teaspoon salt in a blender, blend on medium to medium high speed for 20-30 seconds, until eggs lighten in color. Turn blender down to lowest setting, slowly dribble in the hot melted butter, while continuing to blend. Transfer it to a container you can use for pouring and set it on a warm place on or near the stovetop.
- Poach the eggs. Essentially, working one egg at a time you crack an egg into a small bowl and slip it into the barely simmering water. Once it begins to solidify, you can slip in another egg, until you have all four cooking. Turn off the heat, cover the pan, and let sit for 4 minutes.
- Toast English muffins.
- Butter one side of an English muffin. Top with 1 slice of Canadian bacon. Put a poached egg on top of the bacon, then pour some hollandaise over. Sprinkle some parsley over it all and serve at once.
Yield: Makes 4 one-egg one-muffin servings of eggs benedict.
Protein-Packed Pumpkin Pancakes
(Recipe based on four servings)
- 5 Oakdell Omega-3 Brown Eggs
- 1/4 cup canned pumpkin
- 1-1/2 tsp pumpkin pie spice
- 1/2 cup whole wheat flour (I use white whole wheat flour, since the soft, white wheat is the best way to keep these pancakes less dense)
- 1/2 tsp salt
- 1/4 cup sugar
- 2 tsp vanilla
- 1 very ripe medium to large banana (if the banana is not ripe it won’t be sweet enough)
- Optional: mini chocolate chips to taste
- Add all of the ingredients (except chocolate chips) to a blender. Blend on a low speed until well processed.
- Onto a hot, greased griddle (I use a nonstick cooking spray), pour 1/4 cup of the batter. Cook for about one minute until bubbles start to form on the surface. If desired, sprinkle chocolate chips on top of each pancake. Flip the pancakes and cook for another minute on the opposite side.
- Serve the pancakes with butter, syrup or just plain.