From Farm to Table–Canadian Egg Farmers Share Their Favourite Egg Recipes

Courtesy of Doug and Sherry Pauls – 2nd Generation Egg Farmers. Doug and Sherry Pauls love frittatas for their versatility. Enjoyed for lunch, or dinner, this simple frittata recipe incorporates seasoned roasted eggplant, cherry tomatoes, onion, garlic and fresh herbs. The Pauls family likes to use vegetables from their garden, and of course eggs from their hens!

Courtesy of Hubert and Cindy Schillings – 2nd Generation Egg Farmers. Years ago, friends in Thunder Bay introduced the Schillings to this simple recipe, and it has been a family favourite ever since. Just add pancake batter to warmed baking sheets then place in the oven for about 20 minutes. Watch as large bubbles form on the baking sheet. Remove from the oven, roll them up, and top with berries, sliced apple, banana, syrup and more!

Courtesy of Danny Guillemette and Hélène Claude – 1st Generation Egg Farmers. Danny and Hélène’s favourite meal is Sunday morning breakfast with their two children. They love serving scrambled eggs for the family, and one of their favourite scrambled egg recipes is ham, Brie and scrambled eggs tucked into a pita pocket. It’s as simple as adding chopped smoked ham and diced Brie cheese to scrambled eggs, then placing the warm mixture in a lettuce-lined pita pocket. It’s a great on-the-go breakfast whether you’re off to the barn, or to the office!

Courtesy of Jill and Sharon Thomas – 1st and 2nd Generation Egg Farmers. This easy and delicious cake from Nova Scotia egg farmers, Jill and Sharon Thomas, is filled with Nova Scotia wild blueberries. Mother and daughter run the Thomas family farm along with brother Ian and cousin Andrew. They enjoy this cake plain, topped with lightly whipped cream or a scoop of ice cream.

Courtesy of Leith and Midge Murray and Leah Marchbank – 1st and 2nd Generation Egg Farmers. Devilled eggs have been a family favourite in the Murray household for generations. They enjoy these simple appetizers for holidays, or whenever the craving strikes. Add mustard, fresh herbs, or hot pepper sauce to the yolk mixture to play with different flavours.

Courtesy of Shawn Harman – 3rd Generation Egg Farmers. To show off the colourful layers of chopped, diced and sliced ingredients, prepare the salad in a glass bowl.

Courtesy of Roseglen Hutterite – 4th Generation Egg Farmers. These fudgy sugar-coated cookies are much loved. In fact, the original recipe calls for 90 eggs, 52 cups flour and 11-1/4 cups oil! That’s a big batch of cookies!

Courtesy of Willy and Monica Fitzl – 3rd Generation Egg Farmers. Enjoy the versatility crêpes offer. Smoked salmon, sour cream and fresh dill make a classic West Coast filling. Or try summer-fresh berries and softly whipped crea

Courtesy of Curtis Somerton – 3rd Generation Egg Farmers. We recommend these protein-packed sandwiches as a delicious start to one’s day, no matter whether it begins at sunrise or perhaps a little lat