Note: This post is sponsored by Pete and Gerry’s Organic Eggs. All opinions are mine alone.
Eggs are a big part of my cooking repertoire: they are a great source of healthy fats, protein, vitamins and minerals, all for a fairly affordable price. My husband is a huge fan of eggs, especially post-run. So I’m always trying to find new fun brunch recipes that star eggs as the main ingredient, like in this fun recipe for Breakfast Guacamole!
So when Pete and Gerry’s Organic Eggs contacted me about highlighting the health benefits of eggs for National Egg Month (May), I knew it would be a great opportunity to find a new yummy way to enjoy eggs!
Pete and Gerry’s Farm Free Eggs are organic and free range. The eggs are also certified humane, non-GMO, and have no added hormones and are antibiotic and pesticide-free. Eggs have 5 grams of fat, primarily from polyunsaturated and monounsatured fats, helping to fill you up and control blood sugar. Each egg has less than 8% of your daily value of saturated fats, or 1.5 grams. Eggs also have 6 grams of protein, high amounts of antioxidants lutein and zeaxanthin, along with vitamins D, B12, A, K, and riboflavin.
Despite all of the benefits of eggs, the current FDA definition of “healthy” stipulates that foods must be very low in fat (3 grams of less per serving) to meet the definition of healthy. This means that foods high in good fats, such as eggs and nuts, cannot technically be labeled as healthy. So, with the help of Registered Dietician and founder of Nutritious Life, Keri Glassman, Pete and Gerry’s Organic Eggs is petitioning the FDA to amend the definition of “healthy” to allow it to be used with eggs. You can read more about it here.
I decided to make a breakfast version of guacamole – guacamole topped with eggs and bacon – as a yummy hearty breakfast this past weekend.
Ingredients (serves 4):
- 4 slices bacon
- 1/4 small red onion, finely chopped
- 1/2 small jalapeno, seeds and membranes removed, finely chopped
- 1 tablespoon chopped fresh cilantro, plus more for garnish
- 2 ripe avocados
- the juice of 2 limes
- salt and pepper, to taste
- 1 tablespoon butter
- 2 eggs, such as Pete and Gerry’s Organic Eggs
- tortilla chips, for serving