The Organization  MEF Directors & Staff  Profiling Farmers  Supply Management: A Short History  Becoming an Egg Farmer  Unregistered Egg Farmer  Registered Egg Farmer  Farm to Table  Making the Grade  Care & Quality  Specialty Egg Products  Egg Prices  Quota Exchange  Video  Photo Gallery  Brochure  Commonly Asked Questions  Resources  Healthy Living  Egg Nutrition  Nutrition Video  Recipe Collection  Recipe Booklets  Food Handling  Egg Nutrition  Egg Cookery  Buying Eggs  Egg Allergies  Types of Eggs  Processed Eggs   Select Appetizers Breakfast, Brunch & Main Entrées Desserts Kid-Friendly Learn How to Make It! Downloadable Recipe Booklets    Recipes Recipe CollectionBreakfast, Brunch & Main Entrées Egg Croissant BLT Click photo to enlarge. Ingredients: 2 slices bacon-style turkey or lean bacon, chopped 2 eggs 2 tbsp (30 mL) milk Salt and pepper, to taste 1 whole wheat croissant Mayonnaise Lettuce leaf 1/2 tomato, sliced   Instructions: Fry bacon until almost crisp; drain. Beat eggs with milk, season with salt and pepper. Pour into skillet with bacon and scramble over medium high heat until set. Slice croissant in half; spread mayonnaise over lower half. Place lettuce leaf on croissant. Spoon eggs onto lettuce. Tip: For creamy scrambled eggs, when mixture begins to set, gently move a wide spatula across bottom and sides of skillet to form large, soft curds. Do not overcook. Suggestions for Complete Meal: Serve with grapes or orange wedges and a glass of milk. Preparation: 5 minutes Cooking: 5 minutes Nutrients per serving: Calories: 595 Protein: 25.6 g Carbohydrates: 38.6 g Fibre: 3.2 g Fat: 37.8 g Sodium: 1310 mg
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