Children need proper nourishment to give them the energy they need for their growing minds and bodies, particularly now that they’re back in school.
Eating a well-balanced breakfast that includes protein can increase concentration and help children pay attention in the classroom, which in turn improves their math and reading skills, behaviour, attendance, and test scores, according to U.S. research cited by Egg Farmers of Canada.
“Breakfast truly is the most important meal of the day and eggs are the ideal back-to-school breakfast,” says Karen Harvey, a registered dietician with Egg Farmers of Canada. “Affordable and convenient, eggs are a rich source of protein, which helps kids—and adults—get the most out of their day.”
Just one large egg contains six grams of high-quality protein. In addition, many essential nutrients are found in eggs, including choline, zinc, and iron, which are vital for healthy brain development.
Contrary to what some believe, eggs are not a cholesterol concern. Several studies, including one done by the Harvard School of Public Health, have shown that eating an egg every day does not pose a heart disease risk for healthy people.
Canada’s Food Guide, a guide to nutrition produced by Health Canada, includes a serving of two eggs as part of its “Meat and Alternatives” food group.
Kids will love the tangy-sweet taste of the French toast fingers in the following recipe. For more egg recipes visit the Egg Farmers of Canada website at www.eggs.ca.
French Toast Fingers
Makes 4 servings
Ingredients:
4 eggs
30 mL (2 tbsp) Orange juice, freshly squeezed
2 mL (1/2 tsp) Orange zest, grated
1 mL (1/4 tsp) salt
60 mL (1/4 cup) strawberry spread
4 slices white sandwich bread, day-old
4 slices whole wheat sandwich bread, day-old
Cooking spray
Icing sugar, optional
Maple syrup, optional
Method:
Whisk eggs, orange juice, orange zest and salt in a small bowl; set aside. Spread 15 mL (1 tbsp) of strawberry spread on each slice of white bread; place whole wheat bread slices on top. Trim crusts; cut each sandwich into three even strips. Dip both sides in egg mixture until all egg mixture is absorbed. Spray a griddle or a large non-stick skillet with cooking spray. Heat over medium heat. Cook bread strips for 2 minutes on each side or until golden brown. Dust with icing sugar, if desired. Serve with a small bowl of maple syrup for dipping.
Eating a well-balanced breakfast that includes protein can increase concentration and help children pay attention in the classroom, which in turn improves their math and reading skills, behaviour, attendance, and test scores, according to U.S. research cited by Egg Farmers of Canada.
“Breakfast truly is the most important meal of the day and eggs are the ideal back-to-school breakfast,” says Karen Harvey, a registered dietician with Egg Farmers of Canada. “Affordable and convenient, eggs are a rich source of protein, which helps kids—and adults—get the most out of their day.”
Just one large egg contains six grams of high-quality protein. In addition, many essential nutrients are found in eggs, including choline, zinc, and iron, which are vital for healthy brain development.
Contrary to what some believe, eggs are not a cholesterol concern. Several studies, including one done by the Harvard School of Public Health, have shown that eating an egg every day does not pose a heart disease risk for healthy people.
Canada’s Food Guide, a guide to nutrition produced by Health Canada, includes a serving of two eggs as part of its “Meat and Alternatives” food group.
Kids will love the tangy-sweet taste of the French toast fingers in the following recipe. For more egg recipes visit the Egg Farmers of Canada website at www.eggs.ca.
French Toast Fingers
Makes 4 servings
Ingredients:
4 eggs
30 mL (2 tbsp) Orange juice, freshly squeezed
2 mL (1/2 tsp) Orange zest, grated
1 mL (1/4 tsp) salt
60 mL (1/4 cup) strawberry spread
4 slices white sandwich bread, day-old
4 slices whole wheat sandwich bread, day-old
Cooking spray
Icing sugar, optional
Maple syrup, optional
Method:
Whisk eggs, orange juice, orange zest and salt in a small bowl; set aside. Spread 15 mL (1 tbsp) of strawberry spread on each slice of white bread; place whole wheat bread slices on top. Trim crusts; cut each sandwich into three even strips. Dip both sides in egg mixture until all egg mixture is absorbed. Spray a griddle or a large non-stick skillet with cooking spray. Heat over medium heat. Cook bread strips for 2 minutes on each side or until golden brown. Dust with icing sugar, if desired. Serve with a small bowl of maple syrup for dipping.
