The incredible, edible egg.
For years, eggs have been a huge source of protein for me. Growing up on a farm, we were surrounded by eggs and basically had them every morning for breakfast. In fact, I can still make the best scrambled egg breakfast sandwich you’ve ever had. And includes eggs, cheddar, and peanut butter. Years ago people looked at me like WTF. Today, that’s basically a keto breakfast (minus the bread!).
Needless to say, eggs have come a long way. So have we.
We were just in Puerto Rico, and they have delicious grilled cheese sandwiches for breakfast called tostadas (slightly different than what you would get from a tostada in NY!). For the first time, my son actually learned to add EGG to the sandwich and fell in love.
Anyone who’s struggled with a picky eater knows the victory in this.
We went to PR and came home true New Yorkers!
Now I am proud to say that he loves to order a “huevitos” sandwich in the morning. We call that “baby eggs” in Spanish. And I’ve tweaked my farmer-style sandwich making into something more Puerto Rican.
Plus, it’s really got him into cooking. Max loves to attempt to make his own food now, and this is one of them! Plus eggs are a healthier option for breakfast – especially over sugary cereals and pastries, which the FDA thinks are (hmmmm?)
So real talk moms – enough with the judging what you eat – we’re all trying to eat healthier and not purposely give our children cancer or diabetes. One thing I think we can agree on is that overloads of sugar aren’t good for anyone, so we’re helping Pete and Gerry talk about their Eggs Are Healthy campaign, where they are petitioning the FDA to update its guidelines around what can be deemed ‘healthy’ – spoiler organic eggs can’t but sugary cereal can.
Of course, I still hold true to farmer roots, so when I do buy eggs, they’re usually Pete and Gerry’s organic eggs. We’ve been using them for a long time because (1) organic and (2) humanely raised by SMALL family farms. They such huge supporters of small, local farmers not big business. You can go on their site and actually MEET the local farmers they use – and I’m proud to say many come from Pennsylvania.
The farmer life isn’t easy, and I respect their ability to do what they love and work hard. So keep that in mind when you have to spend a couple more dollars for organic, small-farm eggs at the store. Happy eggs come from happy hens.
So in honor of National Egg Month, we hope you’ll enjoy a tasty egg sammy for breakfast from small farmers at Pete and Gerry’s and pass on the sugar.
The Pennsylvanian Farmer’s Egg Sandwich
2 Pete and Gerry’s organic eggs
1/3 cup almond milk (or oat milk – makes it creamier!)
1/2 cup shredded cheddar cheese
cashew butter
your favorite bread
1 tablespoon peanut butter.
- Whip the sh** out of those eggs with the milk of your choice. Get them nice and frothy.
- Heat the pan with a pat of butter (of your choice – we’ve been using cashew butter and YUM).
- Add the whipped eggs (as you’re whipping them) into the hot pan.
- Keep scraping the eggs around the pan with a spatula.
- While you’re cooking your eggs, toast of two pieces of bread (with cheese on them) in the oven.
- The trick to fluffy eggs is to take them out before they’re overcooked – that means when you add milk, they become a little runny in the pan. The moment there is no more liquid, they are done! Don’t leave any longer.
- Top on your toast with the cheese side, add peanut butter to the other slice, and viola!
- Seriously, it’s the best breakfast sammy you’ll ever eat!
Disclaimer – Yes, while I am 80% plant-based, I do from time to time still enjoy cheese and eggs, and when I do it’s to support local farmers either from PA or Puerto Rico. Also, my son Maximo isn’t fully plant-based and enjoys eggs and cheese.
This is a sponsored post on behalf of Pete and Gerry’s because we do love the company. All opinions are my own. Thanks for supporting FootballFoodandMotherhood.com!
