This post has been sponsored by Conestoga Farms, who work with Southwestern Ontario farmers to bring you a variety of local, premium eggs. All opinions out 100% ours.
There it is. A beautiful, bright yellow yolk inviting you in for a satisfying bite.
In the food world, there’s almost nothing more captivating that watching a soft oozy yolk make it’s way through the cracks and crevices of whatever it’s sitting on top of. Just check out #PutAnEggOnIt if you want to see what I mean.
For today’s luscious example, I have for you a Bacon and Egg Breakfast Tart.
Store bought puff pastry, topped with a savoury egg and cheese mixture, sprinkled with ripe cherry tomatoes and crispy thick cut bacon, and last but never least, finished with a gorgeous yolky egg or three.
This recipe was developed using Conestoga Farms eggs for a workshop that married my love of eggs with my passion for helping families raise happy healthy eaters. This delightful group of women showed up to cook four egg-centric dishes that were not only delicious, but customizable and family friendly on many levels.
I did a deep dive on our philosophy around feeding kids (which includes gold standard, evidence-backed research of course!) and emphasized how getting kids involved in the kitchen can go a long way in developing adventurous eating habits.
Eggs, of course, are a perfect teaching tool. Generally well liked, they are an inexpensive and incredibly versatile ingredient. They’re also tiny yet powerful little packages of wholesomeness when it comes to nutrition. Along with this beautifully rustic tart, we used them in a simple Weeknight Carbonara, An Egg Salad Sharing Board and a Customize-Your-Own Mini Frittata recipe. With each recipe came a lesson in helping kids become happy eaters.
We shared a lot of laughs and a lot of great food. But mostly, my hope is that our guests walked away with a little more confidence and a lot less anxiety around feeding their littles.