SOURCE: Eggland's Best

February 14, 2013 05:00 ET

Healthy Indulgences

MISSION, KS--(Marketwire - Feb 14, 2013) - (Family Features) Instead of cheating on your diet, start a love affair with foods that taste great and are packed with nutritional benefits.

"Eating healthy lets you look and feel your best, which is why I try to incorporate at least one of what I call 'Foods with Benefits,' such as eggs, into every meal of the day," said Candice Kumai, chef and cookbook author. "Eggland's Best is my choice of eggs because they contain double the amount of omega-3s, twice the amount of vitamin D, 10 times more vitamin E, 35 percent more lutein and 25 percent less saturated fat when compared to ordinary eggs."

Candice's Favorite Foods with Benefits

-- Eggs -- Better for you eggs, such as Eggland's Best, are a lean protein source loaded with vital nutrients such as vitamin D, vitamin E, lutein, omega-3s, which are beneficial for heart health and healthy eyes.
-- Potatoes -- Filled with key nutrients such as fiber, iron and vitamins C and B6, which help regulate blood pressure and promote a healthy brain.
-- Asparagus -- A great source of fiber, iron, folate and vitamins A and K, which support the digestive system and fight inflammation.
-- Peaches -- Contain beta-carotene, vitamin C, potassium, fiber and antioxidants, which promote a healthy immune system and combat disease.

For more recipes like these, which are packed with nutritional benefits, visit

Sweet Peach Custard Pie 
Makes 12 servings 
Recipe by Candice Kumai 
        1/2 cup unsalted butter
        1 1/4 cup flour
        1 teaspoon sea salt
        2 tablespoons sugar
        3 tablespoons cold water
        3/4 cup almond milk (unsweetened)
        3/4 cup nonfat Greek yogurt
        1 cup sugar
        2 teaspoons cornstarch
        1 teaspoon vanilla
        2 tablespoons gluten-free flour
        2 Eggland's Best large eggs
        2 cups sliced peaches, fresh or frozen

Preheat oven to 350°F.

Add butter, flour, salt and sugar into food processor and pulse until mixture has a sandy texture.

Add water in slowly, and pulse until dough comes together. Remove and form into a disc. Wrap in plastic and refrigerate for 1 to 2 hours.

Roll out dough and place in pie plate. Line crust with parchment paper and fill with dried beans.

Bake in oven for 10 minutes. Remove from oven to cool. Discard parchment and beans.

Whisk together milk, yogurt, sugar, cornstarch, vanilla and flour in a saucepan over medium heat for 5 to 7 minutes or until hot. Do not boil.

In separate bowl, whisk Eggland's Best eggs until smooth and frothy. Slowly add warm liquid mixture into eggs, a little at a time, whisking constantly. Let mixture stand 3 to 5 minutes until thickened enough to coat the back of a spoon.

Add custard mixture to cooled crust and top with peaches. Bake 55 to 60 minutes or until custard is set in the center. Chill before serving.

Sunny-Side Up Eggs Over Asparagus  
Makes 2 servings 
      1 bunch asparagus, woody ends trimmed
        Cooking spray
      2 Eggland's Best large eggs
      1 tablespoon olive oil (optional)
      1 teaspoon Parmesan cheese (optional)
      1 teaspoon breadcrumbs (optional)
      1/4 cup chopped red peppers (optional) 

Fill medium saucepan with water and bring to a boil. Submerge asparagus and cook for approximately 2 minutes, maintaining a bright green color and slight crunch. Immediately remove asparagus and shock it in a bowl of ice water. Reserve.

Coat medium size skillet with cooking spray. Crack two Eggland's Best eggs into pan and cook over medium heat until the whites set and the edges of the eggs are cooked.

Place asparagus on plate, making an even layer. Remove eggs from the pan using a slotted spatula and place on top of asparagus. Top with a drizzle of olive oil and garnish with Parmesan cheese, bread crumbs or red peppers, if desired. Can also be served on two pieces of whole wheat toast.

Tortilla Española 
Makes 6 servings 
Recipe by Candice Kumai 
      1/4 cup Spanish extra virgin olive oil, divided
      5 to 6 potatoes, peeled, thinly sliced
      1 yellow onion, fine diced
      8 Eggland's Best large eggs
      1 cup Spanish olives, pitted, chopped
      3/4 cup roasted red pepper, thinly sliced
        Parsley, chopped
      1/2 teaspoon sea salt

In medium non-stick skillet, place 2 tablespoons olive oil in cold pan and add potato slices. Turn heat up to medium high. Sauté, covered, until potatoes are soft but not crispy, approximately 15 minutes.

Add 1 tablespoon olive oil in a second sauté pan over medium heat. Add onions and cook until soft and translucent, without any color, 5 to 7 minutes.

Once potatoes and onions are all golden and cooked through, set aside to cool.

In large mixing bowl, crack Eggland's Best eggs and whisk well. Gently stir in cooled potatoes and onions. Add in chopped olives, roasted red peppers and chopped parsley. Season with sea salt.

Heat two tablespoons olive oil in a non-stick sauté pan over medium heat. In hot pan, add potato and egg mixture. Reduce heat and cook until rim of eggs and center of tortilla is cooked through.

Place large plate over top of sauté pan and flip tortilla over. If needed, you can place tortilla back into pan with cooked side up and cook thru until yellow side cooks to a golden brown. Slice into pie pieces and serve warm.

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