Make It Tonight: Cal & Gary's Organic Eggs

January 1, 2021

Eggs are an important and highly versatile cooking ingredient. Whether taking centre stage in a dish, binding something together, forming part of a cake or adding richness to a sauce, these little guys sneak in to our meals in ways we don’t even know. Mayonnaise? Pasta? Both are supremely better with the addition of eggs. Both the white and the yolk are high in nutrition and eggs are also one of the most inexpensive forms of protein. From chicken’s eggs to duck, goose and quail, there is even a range of different types of eggs to explore and enjoy. And what’s more, they’re really good for you! 

For vegetarians, eggs are among the simplest ways to get a good dose of protein. Eggs are a complete source of protein because they contain all nine of the amino acids that our body needs. Most of the protein is contained within the white, while the yolk contains most of the (healthy) fat, which is why people on a low-fat diet often discard the latter and consume an egg-white omelette, for example.

Eggs are high in selenium (a cancer-fighting antioxidant), zinc, iron and copper, as well as vitamins A, D, B6, B12, E and K. Egg yolks contain a compound called lecithin, which is what allows for its emulsification in the formation of a hollandaise sauce or a mayonnaise. Eggs are also rich in good cholesterol, which contributes to a healthy heart.

It’s no secret that eggs are super versatile, but we bet you’ll be surprised by these egg-cellent ways to incorporate them into your dishes.

If you’re cooking a tomato sauce and want to get that authentic Italian secret ingredient aspect, try whisking up an egg yolk and stirring it though right at the end of cooking, once you’ve turned off the burner. The slow reaction with heat will stop it solidifying (while still being safe to eat) and the fat will add an amazing texture, richness and depth to your sauce.

Want to add a hit of protein to your soup? At the end of cooking, crack an egg into the pot. Cover and let it simmer for a few minutes and you’ve got a delicious and nutritious addition to your dish. This is particularly good with chicken, pea or red pepper soup.

Eggs can also form the basis of a healthy and tasty supper. Our Bacon & Egg Pasta is a tasty take on carbonara. Make eggs the star of the show in this Spinach and Mushroom Quiche, or create the ultimate sandwich with this Bacon, Cheese and Egg Croissant Monte Cristo. Whether you need meals made up for your freezer, or you want something fast, or perhaps a family-friendly meal, we’ve got you covered. Make It Tonight!

Bacon, Cheese, Egg Croissant Monte Cristo


Wk 8 CG Eggs Monte Cristo blog4 Cal & Gary’s Eggs, fried
8 slices Gruyere Cheese
8 slices crispy bacon
4 croissants, sliced in half
4 Cal & Gary’s Eggs, beaten
2 cups milk
2 tbsp butter
salt and pepper
mixed green salad


To build the sandwiches, slice open croissants, place a slice of cheese on the bottom, followed by the fried egg, then 2 slices of bacon and finish with another slice of gruyere. Now place the top lid on the croissant. Repeat on the other 3 sandwiches.

In a bowl, mix together the eggs and milk to make an egg batter.

Press down on each sandwich to flatten. Now heat a non-stick pan over medium heat and add the butter. Dip the sandwiches into the egg batter and coat well. Slide the sandwiches into the pan. Cook until golden brown and then flip to brown the other side of the sandwich.

Remove the sandwiches from the pan and serve with a green salad.

Three Make It Tonight recipes for Cal & Gary's Organic Eggs

Fast MIT

Bacon & Egg Pasta

Fancy MIT

Spinach & Mushroom Quiche

Family MIT

Bacon, Cheese and Egg Croissant Monte Cristo



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