Beat the Back-to-School Blues With Eggs

Beat the Back-to-School Blues With Eggs

If school is the foundation of knowledge, then a healthy breakfast could be considered the foundation of learning! There’s no denying that a nutritious breakfast fuels student learning, so we’ve got the perfect ingredient to start your student off on the right path this September—eggs!

Did you know that fresh, delicious eggs are produced by more than 500 egg farm families, right here in Ontario? Eggs are packed with protein along with 13 vitamins and minerals. So, when you start your students’ day with eggs, not only will it keep them going until break, the choline found in eggs plays a role in healthy brain development and function.

Ontario egg farmers follow strict onfarm food safety and animal welfare programs to make sure your family has high-quality eggs to get them headed off to school. The best part is that eggs in Ontario go from the farm to the grading station, to the grocery store in only four to seven days—now that’s fresh!

CHOCOLATE TAHINI COOKIES

Don’t forget to end their day with the perfect after-school snack. They worked hard, so treat them to delicious Chocolate Tahini Cookies. Don’t forget to treat yourself either with this sophisticated addition to your cookie jar!

YIELDS: 20 TO 24 COOKIES • PREP TIME: 30 MINUTES • COOK TIME: 10 MINUTES PER SHEET

INGREDIENTS

• 2 cups (500 mL) all-purpose flour

• 1 tsp (5 mL) baking soda

• 1 tsp (5 mL) kosher or sea salt

• 4 egg yolks

• 1 cup (250 mL) granulated sugar

• ¾ cup (175 mL) tahini

• ½ cup (125 mL) packed brown sugar

• 2 tbsp (30 mL) water

• 1 tsp (5 mL) vanilla extract

• 2 bars (100 g each) good quality dark chocolate, chopped

• 1 bar (100 g) good quality milk chocolate, chopped flaked sea salt or kosher salt

DIRECTIONS

1 Preheat oven to 375°F (190°C).

2 In a medium bowl, whisk together flour, baking soda and salt. In a large bowl, whisk together egg yolks, granulated sugar, tahini, brown sugar, water and vanilla. Stir in dry mixture until just combined. Stir in chocolate chunks.

3 Drop batter, in 2 tbsp (30 mL) mounds about two-inches (5 cm) apart, onto two parchment paper-lined, rimmed baking sheets. Lightly press down using your finger on each cookie to help with even spreading.

4 Bake one sheet at a time for 10 minutes or until bottoms are light golden colour. Let baking sheets cool on wire racks for 3 minutes. Sprinkle lightly with salt while still warm. Transfer cookies to racks; let cool completely.

Tip: Any runny almond butter or runny peanut butter can be used in place of tahini.

Tip: Cookies will keep in an airtight container for up to one week.

NUTRIENTS PER SERVING (1/18TH RECIPE OR 1 COOKIE): 280 CALORIES, 12 G TOTAL FAT, 170 MG SODIUM, 39 G CARBOHYDRATES, 2 G FIBRE, 24 G SUGARS, 5 G PROTEIN.

GOOD SOURCE OF THIAMIN, NIACIN, FOLATE, SELENIUM AND MANGANESE

www.getcracking.ca/recipes/chocolatetahini-cookies

ENGLISH MUFFIN BREAKFAST PIZZA

© IMAGES COURTESY OF EGG FARMERS OF ONTARIO

Go ahead—tell the kids they can have pizza for breakfast with these delicious English Muffin Breakfast Pizzas. They will have as much fun helping to make them as they will eating them!

SERVES: 2 • PREP TIME: 5 MINUTES • COOK TIME: ABOUT 5 MINUTES • BAKE TIME: ABOUT 13 MINUTES

INGREDIENTS

• 3 eggs

• 2 tbsp (30 mL) milk

• 1 tsp (5 mL) butter

• 2 whole wheat English muffins

• ¼ cup (60 mL) marinara sauce

• ½ cup (125 mL) shredded Cheddar cheese

• 1 small pepperoni stick, thinly sliced

• Fresh basil for garnish (optional)

DIRECTIONS

1 Preheat oven to 400°F (205°C). Line a small baking sheet with parchment paper; set aside.

2 In a small bowl, whisk eggs with milk.

3 In a small skillet, over medium heat, melt butter and pour in egg mixture. Using a spatula, gently fold and flip eggs creating a soft scramble, about 3 to 4 minutes.

4 Halve and toast English muffins in a toaster. Place on baking sheet, facing up. Spread 1 tbsp (15 mL) of marinara sauce over each piece; spoon scrambled eggs over sauce, top with pepperoni slices and cheese. Bake for 10 minutes or until the cheese is melted.

5 Garnish with basil leaves, if using.

NUTRIENTS PER SERVING (½ RECIPE): 480 CALORIES, 27 G TOTAL FAT, 940 MG SODIUM, 33 G CARBOHYDRATES, 5 G FIBRE, 10 G SUGARS, 27 G PROTEIN. EXCELLENT SOURCE OF VITAMIN A, THIAMIN, RIBOFLAVIN, NIACIN, VITAMIN B12, PANTOTHENATE, MANGANESE, SELENIUM AND CALCIUM. GOOD SOURCE OF VITAMIN E, VITAMIN B6, FOLATE, MAGNESIUM AND IRON.

www.getcracking.ca/recipes/englishmuffin-breakfast-pizza

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