Egg-cellent chance to win an iPad mini
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Mar 26, 2014  |  Vote 0    0

Egg-cellent chance to win an iPad mini

Our London

For the third year in a row, Egg Farmers of Ontario (EFO) is holding The Eggs Factor, its popular online egg-decorating contest.

New this year, however, is the opportunity to win one of two iPad minis.

Contestants of all ages can visit eggsfactor.ca to decorate their very own virtual egg. For every valid entry, (EFO) will donate the monetary equivalent of one dozen eggs to school nutrition programs. Two lucky winners will then be selected from each of the six age categories to win an iPad mini.

Judges will carefully inspect thousands of creative entries and narrow down the finalists, but it will ultimately be up to Ontario voters to decide who truly has The Eggs Factor.

For full contest rules and more information, visit eggsfactor.ca where recipes, downloadable colouring pages and traditional egg decorating tips are also available.

The contest runs from March 25 to April 22.

Recipes:

Egg Salad Boats

Have the kids help prepare the egg salad so they can adjust the ingredients based on their individual tastes.

Prep Time: 10 minutes

Cook Time: 0 minutes

Serves: 8 (2 boats each)

Ingredients:

8 hard cooked eggs, peeled and finely chopped

1/4 cup (60 mL) light mayonnaise

2 tbsp (30 mL) sweet pickle relish

4 tsp (20 mL) yellow mustard

4 large ribs celery

1 English cucumber

Directions:

Stir the eggs with the mayonnaise, relish and mustard until well combined. Store in an airtight containers for up to 3 days.

Trim the ends off the celery and cut into 4-inch (8cm) pieces. Cut the cucumber in half lengthwise. Use a spoon to scoop out the seeds; discard. Cut each half into four pieces to make 8 hallowed out ‘boats’.

Spoon egg salad into prepared veggie boats just before serving.

Tips:

- Add a splash of pickle juice and a pinch of dried dill for kids who love pickles!

- Store veggies in an airtight container covered with damp paper towel until ready to add egg salad and serve.

Nutrients Per Serving (2 boats)

Calories: 102

Fat: 5.5 grams

Sodium: 199 mg

Carbohydrates: 4 grams

Fibre: 1 grams

Protein: 6.5 grams

English Muffin Egg Surprise

Simple and wholesome ingredients come together to make a quick, portable breakfast sandwich.

Prep Time: 5 minutes

Cook Time: 0 minutes

Serves: 1

Ingredients:

1 egg

Pinch each salt and pepper

1 English muffin, toasted

1 slice tomato

1 slice Cheddar cheese

Directions:

Crack the egg into the Microwave Egg Muffin Pan. Add salt and pepper. Whisk with a fork for 20 seconds. Cook in the microwave for 1 minute or until set.

Slide the egg on the bottom half of the toasted English muffin. Top with tomato and cheese. Microwave for 30 seconds or until cheese is melted. Top with remaining English muffin half.

Tip:

• For extra protein, add a slice of ham, cooked bacon or turkey to the sandwich.

Nutrients Per Serving (recipe serves 1)

Calories: 243

Fat: 8 grams

Sodium: 546 mg

Carbohydrates: 27 grams

Fibre: 1.5 grams

Protein: 14 grams

Ham and Cheese Wrap with Hard Cooked Egg

Make preparation easy by storing all of the ingredients in air tight containers.

Prep Time: 5 minutes

Cook Time: 0 minutes

Serves: 1

Ingredients:

1 small flour tortilla

1 tsp (5 mL) light mayonnaise

1 lettuce leaf

1 slice black forest ham

1 slice Cheddar cheese

1 hard cooked egg, peeled and sliced

Directions:

Place the tortilla on a plate and spread mustard or mayonnaise all over one side. Top with lettuce, ham, cheese and sliced egg. Fold up the bottom of the tortilla and then fold in the sides to cover the filling. Serve immediately.

Tips:

• Place the wrapped tortilla in the microwave for 30 seconds to melt the cheese.

• Add fibre by using whole wheat flour tortillas.

Nutrients Per Serving (recipe serves 1)

Calories: 302

Fat: 18 grams

Sodium: 454 mg

Carbohydrates: 15 grams

Fibre: 0.2 grams

Protein: 19 grams

Western Bagelwich

This hearty sandwich is great for lunch or busy nights before heading out to evening activities.

Prep Time: 5 minutes

Cook Time: 0 minutes

Serves: 1

Ingredients:

2 eggs

1/4 cup (60 mL) chopped western veggies, such as green pepper, tomato and red onion

Pinch each salt and pepper

1 bagel, toasted

1 slice black forest ham

1 slice Cheddar cheese

Directions:

Crack the eggs into the Microwave Egg Muffin Pan. Whisk with a fork for 20 seconds; stir in the veggies, salt and pepper. Cook in the microwave for 1 to 2 minutes or until set.

Slide the egg on the bottom half of the toasted bagel. Top with ham, cheese and remaining bagel half.

Tips:

• Add extra flavour by topping cooked egg with salsa.

• Keep a container with chopped assorted veggies and ham in the fridge for quick and easy sandwich assembly.

Nutrients Per Serving (recipes serves 1)

Calories: 505

Fat: 15 grams

Sodium: 522 mg

Carbohydrates: 48 grams

Fibre: 2 grams

Protein: 28 grams

 

 

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