Put Abbotsford Farms® eggs on your
menu, and money in your pocket.
The increased interest in specialty eggs creates an ever-increasing
opportunity to offer an array of delicious, in-demand egg dishes.
Dishes that fit all dayparts as well as customers’ discerning tastes.
Herbed Egg White Omelet with Tomatoes
Egg white omelet infused with parsley, filled with diced grape tomatoes that have been tossed in an olive oil and vinegar mixture then seasoned with course sea salt.
Pear and Nutmeg Omelet
Omelet stuffed with Swiss cheese, diced fresh pears, green onions and nutmeg.
Multigrain Breakfast Sandwich
Using a cookie cutter, cut two circles in two slices of multigrain bread and toast in oven. While bread toasts, combine scrambled eggs and cooked Canadian bacon bits. Place mixture on toast and top with sour cream and chives.
Breakfast in a Muffin
Combine eggs, applesauce, rolled oats, Cheddar cheese and turkey bacon bits into a mixture of flour, baking soda and seasonings.
Place egg patty, heirloom tomato slice, Mozzarella cheese and thinly sliced prosciutto onto a toasted whole grain English muffin.
Slow Cooked Scrambled Eggs
Combine eggs and chives and scramble until eggs are almost done. Add ricotta cheese until incorporated, but clumps of cheese are still visible. Serve on a slice of a toasted whole grain baguette.
Veggie Egg Dip
Mix chopped hard cooked eggs with softened Neufchatel cheese. Add grated carrots, green onion, mushrooms, radishes and lemon juice to taste. Serve with warm pita bread for dipping.
Curried Egg Puffs
Mix sweet red pepper with chopped green onion and combine with a dash of curry powder. Pour liquid eggs over vegetable mix and slightly scramble. Spoon egg and vegetable mixture into pre-cut puff pastry squares. Bake until puffed.
Salads & Sides
Zesty Raspberry Salad
Top mixed salad greens with quartered hard cooked eggs, chopped green onion and fresh raspberries. Dress with a combination of raspberry vinegar, orange juice and fresh minced garlic.
Seared Tuna Nicoise Salad
Seared tuna, sliced baby red potatoes, kalamata olives, blanched green beans, tomatoes and hard cooked egg on top of a bed of romaine lettuce.
Veggie Stuffed Potatoes
Sauté mushrooms, carrots, red pepper, green onion, garlic and red pepper flakes until crisp. Pour in eggs and cook until eggs are thick. Spoon mixture into baked potato. Sprinkle with cheese and green onion.
‘Peasfull’ Egg Salad
Mayonnaise, peas, minced celery, scallions all combined with chopped hardcooked eggs. Add lemon juice, salt and pepper to taste. Served with baby green or on top of toasted multigrain bread.
Couscous Egg Salad
Mint seasoned couscous blended with reserved canned mandarin orange juice, honey mustard vinaigrette, and sliced hardcooked eggs. Toss with mandarin orange slices.
Honey Mustard Veggie Scramble
Sauté shredded carrots, chopped onion and sweet red peppers, then scramble together with liquid eggs and a splash of milk. Spread 1 pita half with honey mustard, line with lettuce leaves and spoon in egg and veggie combination.
Italian Egg Sandwich
Combine chopped green onion and olive oil. Brush mixture over sliced ciabatta bread. Top with egg patty, crumbled Italian sausage and Monterey Jack cheese. Cook under broiler until cheese melts and bread begins to crisp.
Italian Egg Pizza
Combine chopped green onions and olive oil and brush over sliced ciabatta bread. Top with cooked egg patty, Italian sausage and Monterey Jack cheese. Cook under broiler until cheese melts and bread begins to crisp.
Asparagus Crêpes with Mornay Sauce
Place 3 to 4 steamed asparagus stalks in the crêpe. Combine chopped hard cooked eggs and Mornay sauce and spoon over the asparagus on each crêpe. Roll crêpes and dress each with an additional spoon of Mornay sauce. Bake until hot and bubbly.
Corn Scrambled Pockets
Mix eggs, corn, Neufchatel cheese, tomato and onion, and form large, soft curdles. Fill pita halves with mixture.