This post is sponsored by the Egg Farmers of Canada.
If there is one thing that motherhood has taught me it’s that you’ll drink a mug of coffee that’s been cold for 4 hours like it doesn’t phase you… oh, and you’ll wear the same comfy clothes day in and day out despite them having several unidentified stains… oh, and you’ll sing “Baby Shark” and “Wheels on the Bus” multiple times a day (sometimes you’ll catch yourself doing it when baby is not even around)… oh, and that you’ll skip meals without even noticing because 4:30pm creeps up on you real fast and that Mac & Cheese you were going to make for lunch now turns into dinner.
Ok, that’s four things… but if I am being honest, it’s the last one that really bothers me (I can gulp cold coffee like a champ, cover up those stains with a sweater, and who doesn’t secretly love the “Baby Shark” song?). I’m a foodie. A breastfeeding foodie. Which means I NEED to eat! The more calories and healthy fats, the better! So last month, after a little supply scare (you BF mamas know all too well what that feels like), I decided NO MORE SKIPPING LUNCH!
This new promise meant a few things… 1) I’d have to get organized and meal-prep for the week ahead on Sunday, 2) I’d have to make sure I always had ingredients to make easy lunch staples like salads, soups, and sandwiches, 3) I’d have to try my hardest to be home at lunchtime, and 4) I’d stop telling myself “oh, you’ll just eat later”… because obviously, that wasn’t happening.
I’m now a little over a month into this new regime and it’s going surprisingly well! I think I’ve only missed lunch a handful of times (mostly on days when I have to go to the office or run an errand over the lunch hour)! What’s my secret? Simple. It’s eggs.
Eggs are one of those magical foods that fit perfectly into any meal – from simple snacks and meals to beautiful culinary creations, eggs are a staple ingredient in kitchens nationwide – so I always make sure to have two dozen on hand each week. The first dozen I keep fresh to use as an ingredient in our dinners (salmon quiche, rice bowls, and thai meatballs, yes please!) The second dozen I always hardboil, that way I can grab it to go, make a quick egg salad sandwich, or toss it into a salad at lunchtime. Eggs truly are the most versatile superfood, they even have their own day… World Egg Day on October 11th!
Yes, tomorrow the world – from Australia to Zimbabwe – will be celebrating the nutritious and delicious egg and the farming families who produce them. Eggs are an exceptionally affordable source of high-quality protein, with the potential to sustainably feed the world.
Eggs are unique in that they are used in almost every cuisine – from Mexican to Japanese – and if you ask me, that’s reason enough to celebrate eggs! But World Egg Day is about more than just the food itself, it’s about the Canadian farmers who work hard 365 days of the year to bring high-quality eggs to your table!
There are over 1,000 egg farming families in Canada who work under the system of supply management to produce Canadian eggs. They follow world-class standards for food safety and animal care, which attribute to the health and happiness of their hens.
And it’s obvious that Canadian’s LOVE their eggs! Last year marked the 12th consecutive year of growing egg sales in Canada! In fact, egg farming families produced 752 million dozen eggs in 2018 alone! That’s about 253 eggs per person! At the end of the day, egg farmers are proud to produce one of the nutritious and versatile foods possible to feed Canadian families… with no eggs-ception!
That brings us to this recipe… a delicious Crispy Buffalo Chicken Cobb Salad featuring eggs! This has become my go-to lunch because it’s soooo easy to pull together! I prep all the ingredients on Sunday – cooking and chopping everything – and then store it all in individual containers. When lunchtime rolls around I take everything out of the fridge, toss it into a bowl, dress, and eat! While I prefer to make my own crispy chicken strips you can very well use pre-made boxed strips, it’s just as tasty!Print
This Crispy Buffalo Chicken Cobb Salad will become your go-to lunch or dinner when in a hurry! Packed with flavour, this salad features hard-boiled Canadian eggs, which are a complete source of all nine amino acids and also contain vitamins A, D, E, B12, Iron, Folate, Selenium, Lutein, Zeaxanthin, and Choline. This single-serving lunch recipe can easily be adapted to feed your whole family, simple double or triple the ingredients as needed!
3 cooked crispy chicken strips (homemade or boxed)
4 tbsp buffalo wing sauce
1 small head romaine lettuce, chopped
1 medium ripe avocado, sliced
2 hard boiled eggs, cut in half
6–8 cherry tomatoes, cut in half
1/4 cup corn
1/4 cup blue cheese crumble
1/4 cup red onion, thinly sliced
1/4 cup fresh bacon bits
2 tbsp Ranch salad dressing
- In a medium bowl, toss chicken strips with buffalo sauce until well coated. Cut into 1/2 inch pieces or keep whole.
- In a large bowl, layer lettuce, avocado, eggs, tomatoes, corn, blue cheese, onion, and bacon bits. Top with chicken.
- Add Ranch dressing, toss, and enjoy!
Keywords: Cobb Salad, Crispy Chicken Cobb Salad, World Egg Day Recipe, Easy Cobb Salad
I’m not the only Canadian who will be celebrating World Egg Day tomorrow, Egg Farmers of Canada & legendary chef, Lynn Crawford (who is a self-professed egg superfan), will be introducing Canadians to some of the farmers who produce the eggs Canadians know and love!
There are thousands of ways to enjoy fresh, local, high-quality eggs made by Canadians, for Canadians! Check out some of the other talented food bloggers who are celebrating #WorldEggDay tomorrow:
Food Meanderings – Ukranian style eggs
Noshing with the Noland’s – Sheet pan sweet potato hash with sausage and eggs
Mommy Kat and Kids – Bacon and egg salad wrap
Exploring Healthy Foods – Veg Pad Thai
Peppers and Pennies – Tex mex egg and chickpea rice bowl
Homemade and Yummy – Egg tacos
Life in Pleasantville – Boiled eggs from Monday to Friday
Maple and Marigold – Egg curry
Food Girl in Town – Shakshuka spaghetti bake
Girl Heart Food – Roasted stuffed acorn squash with rice, pancetta/bacon and fried egg
Wooloo – Omelette in a mug
If you are eager to take part, make sure you share your favourite egg recipe, tips, tricks, farm stories, or memories on social media using the hashtag #WorldEggDay! Let’s celebrate the humble egg!