Insider’s Viewpoint: Colorful Egg Parfaits
I’m all in for traditional brunch menu items like fluffy veggie omelets, fruit stuffed crepes or even spinach quiche, but who doesn’t love a parfait?
Watch as your family and friends start to fill their glasses with layers of creamy guacamole or zippy salsa verde, crunchy croutons, fluffy warm scrambled eggs, and shredded sharp cheddar (oh, we’ve only just begun). After that, the colorful layers of veggies and fresh herb toppings. Little do they know that this concoction delivers a nutrition punch of protein, minerals, vitamins, fiber, antioxidants and healthful carbs, all with the goal of energizing those interested in a brisk springtime walk afterwards.
Preparing a brunch parfait station …
- Allows family and friends to share in creative fun.
- Stimulates conversations about fruits and vegetables in season.
- Encourages experimentation with new flavors and textures.
So here’s Eggsactly what you need to create this new morning meal tradition:
- 6 glass parfait glasses
- Spoons and Forks
- Label cards for salsas, herbs and Salad Toppins®
- 16 oz (1 lb) refrigerated liquid whole egg product or 12 large eggs, scrambled in a tbsp canola oil over medium heat, just to firm texture, till no visible liquid is remaining, keep warm
- 2 cups ham, diced small
- 1/2 cup reduced-fat sharp cheddar cheese, shredded
- 2 cups tomato, diced small
- 1 medium ripe avocado, diced small
- 1 ½ cups whole grain croutons (optional)
- ½ cup fresh herbs (basil, parsley, cilantro), finely diced, served in separate bowls
- 1 ½ cups salsa verde
- 1 cup guacamole
- 1 cup sautéed mushrooms
- McCormick® Salad Toppins (contain dried red and green bell peppers, onions and carrots), as desired
- Sea salt and pepper, to taste
6 glass parfait glasses
Spoons and Forks
Label cards for salsas, herbs and Salad Toppins®
Serving suggestion: Serve with favorite brand of sparkling water and fresh 100% fruit juice offerings: Orange/Pineapple, Cranberry Lime and Concord Grape
Parfait recipe inspired by American Egg Board.
Marilyn Mills, MS, RD, LD, CDE