JACKSONVILLE (March 29, 2012) — Despite signs of economic recovery, record numbers of families in North Florida and across America are currently relying on food assistance.  In fact, one in eight Americans will receive help in 2012 from local food banks.  And among the most needed items are sources of high quality protein.

Jacksonville’s own Dixie Egg Company is donating more than than 72,000 eggs to Second Harvest North Florida on Thursday, March 29 at 11:00 a.m. to help families struggling with food insecurity.

Dixie Egg Company’s donation  is part of a national effort, organized by the United Egg Producers and Feeding America.  For the fifth consecutive spring, America’s egg farmers are giving the Easter Bunny and families in need, a helping hand by donating nearly 10 million fresh eggs.  That brings the number of eggs farmers have contributed since 2008 to 60 million.

“Dixie Egg Farm is a third generation family business and we are proud to be partnering with the Second Harvest North Florida to provide much needed protein to the most needy in our community, especially during the Easter holiday season,” said Jacques Klempf of Dixie Egg Company.

For food banks across America, high quality sources of protein, such as eggs, are especially needed and valued.  According to the USDA, one large egg delivers six grams of protein, along with 13 essential nutrients, including choline, folate, iron and zinc.  After a review of the nutrient composition of standard large eggs last year, USDA concluded that the average amount of cholesterol was 14 percent lower, and vitamin D content was 64 percent higher, than previously measured.

More than 342,000 individuals in the Second Harvest service area are deemed to be “food insecure” – which means they might not be hungry, but they also don’t know when they will eat again.

“If you’ve ever met an egg farmer, you know just how incredibly generous and giving these men and women are,” said Gene Gregory, president of United Egg Producers.  “All year long, but especially at Easter, they proudly do what they can to support the communities in which they live and work.”

DixiePress Release

Egg Production for 10.13

GEP and Production for 10.14

Ingredients

1 cup Prepared white sauce
¾ cup Fontina cheese, shredded
1 tsp. White truffle oil (or garlic oil)
Salt and Pepper (to taste)
Fresh grated nutmeg (to taste)
3 Portabella mushroom caps, gills scraped off
¼ cup Olive oil
Salt and Pepper (to taste)
36 Asparagus spears, trimmed
18 Large eggs, beaten
Olive oil (as needed)
12 Spinach-flavored tortillas (10″ size)

Directions

1. Make Fontina cream: In small saucepan over medium-low heat, heat white sauce until simmering. Remove from heat; stir in Fontina cheese until melted. Stir in truffle oil; season to taste with salt, pepper and nutmeg. Cover and keep warm.
2. Thinly slice mushrooms, drizzle with 1/4 cup olive oil, season to taste with salt and pepper. Transfer to spray-coated baking sheet and roast in 350°F oven until tender, about 10 minutes. Remove and set aside.
3. Blanch asparagus spears in boiling water for 2 minutes. Drain; set aside.
4. Working in small batches, portion 3 oz. eggs into a heated spray-coated 10-inch non-stick omelet pan. Cook over medium heat about 2 minutes until omelet is firm throughout with no visible liquid remaining.
5. For each wrap, spread about 2 tablespoons Fontina cream onto surface of a tortilla. Place an omelet over cream. Lay 3 asparagus and 3 to 4 mushroom slices across the lower center of the tortilla. Roll up the omelet, burrito-style, and brush lightly with olive oil. Cook in a panini press for 3 to 4 minutes until browned on the outside and heated throughout. Repeat for remaining tortillas. Serve immediately. Serves 12.

Note: Do not let uncooked egg mixture remain at room temperature for longer than one hour (including preparation and service time).

Ingredients

¼ cup Butter
2 cups Grated white Cheddar cheese
1½ tsp. Grated white onion
1½ tsp. Worcestershire sauce
1 tsp. Hot sauce
1½ tsp. Minced parsley
½ tsp. Dry mustard
½ Smoked paprika
½ tsp. Salt
½ cup Dijon mustard
2 Tbsp. Honey
24 Large dense rustic or country bread slices
24 Applewood bacon slices, cooked crisp and drained
18 Large eggs, beaten
Salt and Pepper (to taste)
12 slices Large beefsteak tomato slices
8 oz. Softened butter

Directions

1. Prepare cheese spread: In food processor or mixing bowl, cream butter. Add cheese and mix until well blended. Add remaining spread ingredients and mix until combined, about 2 minutes. Cover and refrigerate until serving.
2. Blend mustard and honey; set aside.
3. For each sandwich, spread one slice of bread with 1½ to 2 tablespoons cheese spread. Spread one side of the remaining slice with 2 teaspoons honey-mustard.
4. Season eggs with salt and pepper to taste. Portion 3 oz. eggs into heated small (8-inch) non-stick skillet. Cook into a flat omelet until eggs are firm throughout with no visible liquid remaining. Place, folded over if needed, onto cheese-spread bread slice.
5. Top with a tomato slice, 2 bacon slices and honey-mustard slice. Spread the outside of sandwich with softened butter. Repeat for remaining sandwiches. Cook in a panini press until browned on the outside and heated throughout. Serve immediately. Serves 12.

Note: Do not let uncooked egg mixture remain at room temperature for longer than one hour (including preparation and service time).

Ingredients

1/3 cup Fish sauce
1/3 cup Rice vinegar
¼ cup Fresh lime juice
¼ cup Warm water
2 tsp. Sugar
1 tsp. Crushed red pepper flakes
1 Tbsp. Fresh peeled ginger, minced
1 tsp. Garlic, minced
2 medium Seedless cucumbers
2 medium Peeled carrots
1 bunch Fresh cilantro
1½ cups Mayonnaise
2 tsp. Sriracha sauce
12 Baguettes (3″ pieces)
18 Large eggs
1 cup Butter
2 medium Jalapeños, cut in paper-thin slices

Directions

1. Blend fish sauce, rice vinegar, lime juice, warm water, sugar, red pepper flakes, ginger and garlic; reserve.
2. Julienne the cucumber and carrots. Place in non-reactive bowl.
3. Separate the stems from cilantro leaves. Reserve cilantro leaves for garnish. Mince the stems; add to the julienned vegetables. Pour on fish sauce blend; toss to marinate.
4. Blend mayonnaise and sriracha sauce; cover and reserve.
5. Split baguettes in half; toast in 400oF oven for 5 minutes.
6. In sauté pan, cook and scramble eggs in butter in small batches until firm throughout with no visible liquid egg remaining.
7. Spread spicy mayonnaise mixture on both cut sides of a toasted baguette. Top half of bread with 1/3 to 1/2 cup each eggs and drained vegetable slaw. Sprinkle on 2 tablespoons cilantro leaves and 2-3 strips jalapeno. Cover with baguette tops. Serve immediately. Serves 12.

Note: Do not let uncooked egg mixture remain at room temperature for longer than one hour (including preparation and service time).

Ingredients

24 slices Applewood smoked bacon
12 Fresh baked Kaiser rolls
1 cup Butter, softened
12 Large eggs
12 Sharp white Cheddar cheese slices
Kosher salt (to taste)
Fresh ground pepper (to taste)

Directions

1. Cook bacon until crisp. Drain and keep warm.
2. Toast roll until hot and crispy. Butter each cut side of roll with ½ tablespoon butter.
3. For each egg, heat 1 teaspoon butter in a non-stick pan over medium heat. Cook eggs until whites are set (completely coagulated and firm) and yolks begin to thicken (no longer runny, but not hard).
4. Place a slice of cheese on one cut side of roll. Top with 2 slices bacon and fried egg. Season to taste with kosher salt and pepper. Close with a bun top. Heat in microwave oven for 30 seconds, if desired, to melt cheese. Serve immediately. Serves 12.

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