Sorry, I couldn’t help myself. Whenever we sit down as a family to an eggy breakfast, the old lame egg-based vocabulary comes out (egg-cellent, eggs-travagant, egg-streme etc.). Makes us all smile:)).
This morning Granny made Izzie “eggy bread” or french toast as it is called in the US. She makes hers with a homemade spelt and cinnamon slice of bread which she dips in whisked egg & then pan fries until golden, finally drizzling with a little honey to finish the dish. It looked really good.
I eat eggs a few times a week since I learnt, whilst studying for my nutritionist qualification, that it is a basically a perfect food, containing just about every nutrient we need for our bodies:
- Vitamin A: 6% of the RDA (RDA = recommended daily allowance).
- Folate: 5% of the RDA.
- Vitamin B5: 7% of the RDA.
- Vitamin B12: 9% of the RDA.
- Vitamin B2: 15% of the RDA.
- Phosphorus: 9% of the RDA.
- Selenium: 22% of the RDA.
- Eggs also contain decent amounts of Vitamin D, Vitamin E, Vitamin K, Vitamin B6, Calcium and Zinc.
Each egg also has about 77 calories, 6 grams of protein and 5 grams of healthy fats.
If you can get your hands on pastured or Omega-3 enriched eggs, then these are even better. They have more Omega-3 fatty acids and are much higher in Vitamin A and E.
Just 1 other important point; whilst it’s true that eggs are high in cholesterol, they don’t adversely affect blood cholesterol (cholesterol in the diet doesn’t necessarily raise cholesterol in the blood, so it’s good news for us egg lovers).
I quite often make a simple pan-fried egg (in a non-stick frying pan you can do it successfully with no frying oil required) and then either have it with my other breakfast items or serve it on a seeded slice of whole wheat toast for the kids. Sprinkle some dried dill (crucial!) and a little black pepper and you’ve got something a little special there.