A new way to look at eggs and bacon
MISSISSAUGA, April 10, 2017 – Egg Farmers of Ontario (EFO) wants to remind you that spring is a great time to freshen things up, even classic pairings like eggs and bacon. What better place to do this than your Easter brunch table.
We put our heads together with our friends at Ontario Pork to make our already winning partnership of bacon and eggs even better. The result is a fantastic new pairing of flavours.
Forget scrambled and fried, Scalloped Eggs and Bacon is a delicious alternative to your old favourite. Combined as a casserole with crispy panko topping and bacon (of course), this savoury dish can be served as a side or as a meal. Either way, your Easter guests will be impressed.
When you use fresh Ontario eggs in your Easter cooking, baking and decorating, you are supporting local egg farm families.
Ontario Pork is excited to partner with Egg Farmers of Ontario on this unique and creative recipe. Ontario farmers are proud to bring fresh, local, and safe pork to your family.
Please visit getcracking.ca for this and other egg recipes that are sure to make your Easter complete!
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Egg Farmers of Ontario represents the approximately 461 egg farmers and pullet growers in Ontario. It is an independent, self-governing organization funded entirely by egg and pullet farmers.
Ontario Pork represents the 1,284 farmers who market 5.39 million hogs in the province. The organization is engaged in many areas, including research, government representation, environmental issues, consumer education and food quality assurance.
For more information contact:
Pam Passerino, Communications Coordinator, Egg Farmers of Ontario, 905-858-9790
Kimberley Coyle, Marketing Coordinator, Ontario Pork, 519-767-4600 x 1402
Full Recipe
Ingredients:
3 tbsp (45 mL) butter, divided
large onion, thinly sliced
2 tbsp (30 mL) flour
¼ tsp (1 mL) salt
¼ tsp (1 mL) pepper
1½ cups (375 mL) milk
1 cup (250 mL) grated old Cheddar cheese
2 tsp (10 mL) Dijon mustard
large baking potato (about 12 oz/375 g) cooked, cooled, peeled and sliced
6 large hard-cooked eggs, sliced
8 slices bacon, cooked and coarsely chopped
Topping:
1/3 cup (75 mL) Panko or cornflake crumbs
2 tsp (10 mL) melted butter
Preheat oven to 375°F (190°C). Lightly grease 6-cup (1.5 L) shallow baking dish.
In medium skillet, melt 1 tbsp (15 mL) of the butter over medium heat. Add onion and cook, stirring occasionally, until caramelized, about 8 minutes. Set aside.
In medium saucepan, melt remaining 2 tbsp (30 mL) of butter over medium heat. Sprinkle in flour, salt and pepper; cook stirring for 1 minute. Slowly stir in milk. Cook, stirring constantly until mixture thickens. Remove from heat and stir in cheese and mustard. Set aside.
In prepared baking dish, layer half of the potato slices; top with half of the egg slices and half of the cheese sauce. Sprinkle with bacon and top with onions. Repeat with remaining potato, egg and sauce layers.