We eat eggs every day, usually in the morning for breakfast but sometimes we have them for lunch or dinner, or even as a snack. Hard-boiled eggs can be a super satisfying snack in the middle of the day, plus you can use them to make adorable owl sandwiches for the kids!
Eggs are high in protein and filled with nutrients such as vitamins A, D and E, folate and iron. They are tasty and the boys love them so they are a staple in our daily diet.
At the grocery store, you can find an offering of BCEggs including free-range, free run, organic and omega-enhanced, as well as the traditional white or brown egg. You can even find “liquid” eggs, with or without yolks.
We often purchase BC Eggs and I have been learning a bit more about where our eggs come from and how the animals producing them are kept.
To keep up with the varied demand, B.C. farmers have developed new farming systems that help improve the environment and the well-being of their hens. And for most BC Egg farmers, like Scott Janzen, farming is about family, carrying on a family tradition and ensuring the hens are deeply and properly cared for, and that the eggs are produced to the highest standards.
Like Scott, a third-generation farmer, many of the farms are also family owned and are run by second or third generation farmers! I love that the farmers are also happy to produce any type of eggs consumers want.
You can learn a bit more about him and where our eggs come from in the video below:
See the full recipe below.
- eggs (2 per person) – I used Country Golden Yolks Free Range BC Eggs
- handful of white mushrooms (sliced)
- a few chives (finely chopped)
- shredded cheddar cheese (1/4 cup)
- 1 tbsp of butter
1. Use half the butter and melt it in a small saucepan on medium heat.
2. Sauté the mushrooms for a few minutes until soft. Remove them from the pan and set aside.
3. Heat the remaining butter in the same pan and keep the heat at medium or slightly lower.
4. Crack the eggs in a small bowl and scramble them with a whisk.
5. Pour the eggs into the pan and use a rubber spatula to scrape the bottom and sides of the pan every 30-60 seconds.
6. Once the eggs are on the verge of being cooked turn the heat off and plate the eggs.
7. Mix in the sautéed mushrooms and then garnish with shredded cheese and chives.
8. Season with salt and pepper
How do you eat your eggs?
For more information about BC Egg discover more here.
Disclosure: This post has been generously sponsored by BC EGG, the opinions and language are my own and in no way do they reflect BC EGG.