If you’re hoping this blog is more than just another tribute to roasted turkey and pumpkin pie, read on! Thanksgiving is celebrated over an entire weekend, so the focus shouldn’t be entirely on Sunday dinner. Thanksgiving breakfast deserves some love too.
Raise the Bar with a Delicious Thanksgiving Breakfast!
Cold cereal may be fine for the mid-week rush to work, but Thanksgiving weekend is a time to raise the bar. How about a hearty plate of eggs, bacon, homefries and toast? Sure, a bowl of high-fibre porridge with kale smoothie might be the healthier option, but there’s nothing like an occasional fry-up to tackle the morning chill and set you up for an active day.
Eggs Are a Versatile and Healthy Start
Over the years, eggs have wrongly taken a bad rap. We’ve since discovered that although they are high in cholesterol, eggs generally don’t have an adverse effect on blood levels. And studies have shown they raise “good” HDL cholesterol, which is linked with a lower risk of heart disease.
Eggs also contain choline (for building cell membranes), and lutein and zeaxanthin for eye health. Some hens are raised on Omega-3 enriched feeds, which has been shown to help lower triglycerides. Eggs are also low in calories and high in protein. Could anybody design a better food?
Organic, Free Run and Free Range Eggs – What’s the Difference?
Featured in our October 6 flyer are Gray Ridge extra-large eggs. Or if you want to try something a little different, we also carry organic, free-run and free-range options – such as those from Conestoga Farms.
Free run and free range are similar in that the hens do not live in cages but in an open-concept barn with a variety of nests and perches. Free range birds have the added bonus of an outdoor pasture, where they can freely forage.
Organic eggs come from hens given a certified feed, made from non-GMO grains. Those from Conestoga Farms also live on free-range farms.
You’ll pay a little more for these eggs, but I’ve noticed a richer, darker yolk – almost orange in colour – and the taste is more robust.
Let’s Not Forget About the Bacon… Peameal Bacon!
Which could also be said of the perfect egg accompaniment: peameal bacon. It comes from a lean, boneless pork loin, and is lower in fat than traditional strips.
Vince’s Own peameal bacon uses pork that is antibiotic and hormone free, cured a minimum of seven days in a low-sodium brine. Our process delivers meat that is tender, but without excess moisture – which means it doesn’t cook down like regular bacon. Our peameal is then rolled in cornmeal, and sliced – ready for the frypan.
Add crispy, seasoned home fries (any spud will do, but I prefer the healthier sweet potato), some fried onions and sweet peppers, and a few slices of whole-grain artisanal bread. Check out Ace Bakery, Stonemill Slow Crafted, and Dave’s Killer Bread in our bakery section. And don’t forget a delicious jam or preserve.
There you have it – a perfect way to start the day, and fuel the family before they “gobble” their Thanksgiving turkey. Time to loosen the belt!
If you forgot anything for your perfect Thanksgiving weekend, don’t worry! All four Vince’s Market locations are open on Thanksgiving Day until 5pm!
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