It’s Egg O’Clock Somewhere!

It’s Egg O’Clock Somewhere!

Did you know the second Friday in October is always World Egg Day?

While Ontario egg farmers don’t need a holiday to share their eggs with consumers across the province, World Egg Day is an excellent opportunity to pass along all the ways to enjoy the simple but versatile egg.

Did you know there are more than 500 egg farmers in Ontario who love offering fresh, local and high-quality food to Ontario families, all while caring for their hens?

Canadian egg farmers follow onfarm food safety and animal care programs, so you can be assured that you get the best quality eggs from hens that are well-cared for.

This year, we are celebrating World Egg Day with a fun contest. Beginning on October 1, all you have to do is show us how and when you enjoy your eggs by taking a photo of your egg dish in a way that shows what time of day it is, upload it to Instagram, tag and follow @EggFarmersONT and use the hashtags #EggOclockContest and #WorldEggDay in your post. You can enter as many times as you like until October 13 for a chance to

win daily prizes and to be entered for the Grand Prize! For more information, visit worldeggday.ca Looking for inspiration on what to make? Why not try this deliciously easy Harvest Cobb Salad? This hearty salad is light but will fill you up with ingredients that are heavy on flavour. It’s also a great way to use up any Thanksgiving leftovers!

For this recipe and more, visit www.getcracking.ca

HARVEST COBB SALAD

SERVINGS: 4-6 • PREP TIME: 20 MIN • COOK TIME: 7 MIN

Ingredients

APPLE CIDER CRANBERRY DRESSING:

• ½ cup (125 ml) cranberry sauce

• ⅓ cup (75 ml) each apple cider vinegar and olive oil

• 1 tbsp (15 ml) Dijon mustard

• ½ tsp (2 ml) each rosemary and sage

• ½ tsp (2 ml) each garlic powder and onion powder

• ½ tsp (2 ml) each salt and pepper

SALAD:

• 4 eggs

• 4 cups (1 L) chopped romaine lettuce

• 4 cups (1 L) shredded kale

• 2 cups (500 ml) sliced cooked turkey

• 2 cups (500 ml) cubed roasted squash

• ½ cup (125 ml) sliced red onion

• ½ cup (125 ml) crumbled blue cheese

• ½ cup (125 ml) chopped candied pecans

• 6 slices crisp cooked bacon, coarsely chopped

• 1 avocado, sliced

Directions

APPLE CIDER CRANBERRY DRESSING:

1. Combine cranberry sauce, vinegar, olive oil, Dijon, rosemary, sage, garlic powder, onion powder, salt and pepper in a blender cup and blend until emulsified and only small granular bits of cranberry remain. Set aside.

SALAD

1. Bring a small pot of water to boil over high heat. Add eggs and cook for 7 minutes. Remove and soak in cold water; peel and cut each egg in half.

2. Arrange romaine and kale on a large serving platter. Top with turkey, squash, red onion, blue cheese, pecans, bacon, avocado and eggs. Serve with dressing.

Tip: Makes about 1 cup (250 mL) of dressing. Store leftover dressing in an airtight container for up to 2 weeks to use as a marinade or meat glaze.