NestFresh cage-free eggs want to help you celebrate National Egg Month this May with three great recipes. NestFresh eggs come from 100% cage-free hens and are available in a variety of natural food stores.
Ingredients:
• 2 cups all-purpose flour• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, room temperatu
• 3/4 cup granulated sugar
• 1 cup light ricotta cheese
• zest of 2 lemons
• 1 tablespoon fresh lemon juice
• 1 teaspoon vanilla extract
• 2 large NestFresh Egg whites
• 1/4 cup white chocolate chips
• 1 tablespoon coconut oil
Directions:
1. Preheat oven to 350 degrees and generously spray a muffin tin with nonstick cooking spray.
2. In a bowl combine flour, baking powder and soda, and salt. Set aside.
3. Beat butter and sugar until light and fluffy.
4. Add ricotta, lemon zest, lemon juice and vanilla extract, and beat until combined.
5. Slowly add flour and mix to combine.
6. In a clean and dry bowl, beat egg whites until stiff peaks form.
7. Carefully fold in egg whites with batter.
8. Fill muffin tins ¾ of the way full.
9. Bake for 12-15 minutes or until a knife is inserted and comes out clean.
10. Cool cakes completely before removing from pan.
11. In a microwave safe bowl, melt white chocolate chips with coconut oil for 30 seconds and stir. If chips are not completely melted, reheat until melted in 15-second intervals, stirring east time.
12. Pour chocolate into a plastic storage bag and snip off the corner.
13. Drizzle white chocolate over lemon cakes and garnish with fresh fruit if desired.
2. In a bowl combine flour, baking powder and soda, and salt. Set aside.
3. Beat butter and sugar until light and fluffy.
4. Add ricotta, lemon zest, lemon juice and vanilla extract, and beat until combined.
5. Slowly add flour and mix to combine.
6. In a clean and dry bowl, beat egg whites until stiff peaks form.
7. Carefully fold in egg whites with batter.
8. Fill muffin tins ¾ of the way full.
9. Bake for 12-15 minutes or until a knife is inserted and comes out clean.
10. Cool cakes completely before removing from pan.
11. In a microwave safe bowl, melt white chocolate chips with coconut oil for 30 seconds and stir. If chips are not completely melted, reheat until melted in 15-second intervals, stirring east time.
12. Pour chocolate into a plastic storage bag and snip off the corner.
13. Drizzle white chocolate over lemon cakes and garnish with fresh fruit if desired.
Breakfast Pizza
with Homemade Hummus and Whole Wheat Dough
with Homemade Hummus and Whole Wheat Dough
Ingredients:
▪ 1 batch of pizza dough (recipe below)
▪ 1 batch of humus (recipe below)
▪ 4 NestFresh Eggs
▪ 2 tomatoes, diced
▪ 3/4 cup feta cheese
▪ 2 tablespoons chopped fresh dill
▪ 1 batch of humus (recipe below)
▪ 4 NestFresh Eggs
▪ 2 tomatoes, diced
▪ 3/4 cup feta cheese
▪ 2 tablespoons chopped fresh dill
Directions:
1. Preheat oven to 400 degrees.
2. Place pizza round on parchment lined cookie sheets.
3. Bake for 10 minutes.
4. Remove from oven and spread ¾ cup humus on the tops of pizza.
5. Crack an egg on pizza. Sprinkle diced tomatoes, feta and dill around the egg.
6. Bake for 15 minutes or until egg has set.
2. Place pizza round on parchment lined cookie sheets.
3. Bake for 10 minutes.
4. Remove from oven and spread ¾ cup humus on the tops of pizza.
5. Crack an egg on pizza. Sprinkle diced tomatoes, feta and dill around the egg.
6. Bake for 15 minutes or until egg has set.
Whole Wheat Pizza Dough
Ingredients:
▪ 1 cup warm water
▪ 2 ¼ teaspoons instant yeast
▪ 1 cup whole wheat flour, plus more for rolling
▪ 1 ¼ cup all purpose flour
▪ 2 tablespoons extra virgin olive oil
▪ 1 tablespoon honey
▪ ½ teaspoon salt
▪ 2 ¼ teaspoons instant yeast
▪ 1 cup whole wheat flour, plus more for rolling
▪ 1 ¼ cup all purpose flour
▪ 2 tablespoons extra virgin olive oil
▪ 1 tablespoon honey
▪ ½ teaspoon salt
Directions:
1. In the bowl of your electric mixer or food processor fitted with a
dough hook, add warm water and instant yeast and allow to bloom (become
frothy) for about 5 minutes.
2. Once yeast has bloomed, add remaining ingredients and mix on medium low speed until dough is smooth and no longer sticking to the side.
3. Generously grease a large bowl with oil or non stick cooking spray.
4. Place dough in bowl and cover with a damp cloth and set in a dark corner of your kitchen.
5. Let dough double in size, about 30 minutes.
6. Preheat oven to 400 degrees.
7. Once dough has doubled in size, punch down.
8. Sprinkle whole wheat flour on a large, clean surface and roll dough out into a round 1 inch thick circle.
2. Once yeast has bloomed, add remaining ingredients and mix on medium low speed until dough is smooth and no longer sticking to the side.
3. Generously grease a large bowl with oil or non stick cooking spray.
4. Place dough in bowl and cover with a damp cloth and set in a dark corner of your kitchen.
5. Let dough double in size, about 30 minutes.
6. Preheat oven to 400 degrees.
7. Once dough has doubled in size, punch down.
8. Sprinkle whole wheat flour on a large, clean surface and roll dough out into a round 1 inch thick circle.
Hummus
Ingredients:
▪ 1 can garbanzo beans, drained but reserve 2 tablespoons liquid juice of 1/2 lemon
▪ 1 clove of garlic
▪ 1/2 teaspoon kosher salt
▪ ¼ teaspoon cumin
▪ 2 tablespoons chopped cilantro
▪ 2 tablespoons tahini
▪ 1 tablespoon olive oil
▪ 1 clove of garlic
▪ 1/2 teaspoon kosher salt
▪ ¼ teaspoon cumin
▪ 2 tablespoons chopped cilantro
▪ 2 tablespoons tahini
▪ 1 tablespoon olive oil
Directions:
1. Pulse garlic cloves in food processor until finely chopped.
2. Add garbanzo beans, garbanzo bean liquid, salt, cumin and tahini to food processor and pulse until smooth.
3. Add cilantro and add olive oil and process until combined.
2. Add garbanzo beans, garbanzo bean liquid, salt, cumin and tahini to food processor and pulse until smooth.
3. Add cilantro and add olive oil and process until combined.
Ingredients:
• 2 tablespoons extra virgin olive oil• 1 small onion, diced
• 2 cloves of garlic, minced
• ½ pound of asparagus, trimmed and diced
• 1 cup fresh sliced mushrooms
• 3 cups fresh spinach
• 4 bell peppers (any color)
• 6 NestFresh Eggs
• ¼ cup low-fat milk
• 1/2 teaspoon salt
• 1 teaspoon pepper
• 1 cup shredded cheddar cheese
Directions:
1. In a large pan, sauté onion and garlic in hot olive oil for 3 minutes while stirring.
2. Add asparagus, mushrooms, and spinach and sauté until spinach has wilted.
3. Remove pan from heat and allow to cool for about 10 minutes.
4. Preheat oven to 400 degrees.
5. Rinse and dry bell peppers.
6. Slice the tops off of the bell peppers and remove seeds.
7. Place peppers in a square baking dish.
8. In a large bowl, beat eggs, milk, salt and pepper together with a fork. Add cheese.
9. Carefully spoon ¼ of the vegetable mixture into each pepper.
10. Pour egg mixture over the vegetables until each pepper is full, leaving an inch of space at the top.
11. Cook peppers for 50 minutes.
12. Enjoy immediately or later at room temperature.
2. Add asparagus, mushrooms, and spinach and sauté until spinach has wilted.
3. Remove pan from heat and allow to cool for about 10 minutes.
4. Preheat oven to 400 degrees.
5. Rinse and dry bell peppers.
6. Slice the tops off of the bell peppers and remove seeds.
7. Place peppers in a square baking dish.
8. In a large bowl, beat eggs, milk, salt and pepper together with a fork. Add cheese.
9. Carefully spoon ¼ of the vegetable mixture into each pepper.
10. Pour egg mixture over the vegetables until each pepper is full, leaving an inch of space at the top.
11. Cook peppers for 50 minutes.
12. Enjoy immediately or later at room temperature.
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