The Eggland’s Best coupon, information, and two gift packs have been provided by Eggland’s Best; all opinions are my own.
I love eggs and as a vegetarian, they’re one of my main protein sources. But I’m picky about the eggs I eat.
I’ve used one of my favorite brands,Eggland’s Best Eggs, in this recipe I created as a cross between my world and my meat-eating hubby’s world. The sausage in this recipe are vegetarian, which my husband prefers over the meat version, but you could certainly make it with any precooked meat sausage you like.
Think of this recipe as fettuccine Alfredo meets crustless quiche – it’s amazingly delicious.
- 12 oz fettuccine pasta
- 3 tbl olive oil, divided
- 3 tbl butter, divided
- ¼ c chopped white onion
- 5 vegetarian link sausages (or precooked pork sausage)
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 2 Roma tomatoes, seeded and chopped
- 3 Tbl chopped fresh basil
- 12 large eggs, beaten
- Preheat oven to 425 F.
- Cook pasta according to package directions in salted water (undercook by 2-3 minutes because it will continue to cook in the oven). Drain and set aside.
- Meanwhile, in a large oven-safe frying pan over medium heat, melt 1 tbl oil and 1 tbl butter together. Add onions and saute for 3-4 minutes or until translucent. Add the sausage and brown slightly. Remove from pan.
- Wipe the pan with a paper towel.
- In the same pan, add 2 tbls oil and 2 tbls butter together. Add the cream. Simmer and reduce stirring constantly for 2-3 minutes(don't let it reach a boil).
- Add the cheese.Continue stirring until the cheese melts and is incorporated into the sauce.
- Toss the pasta into the sauce. Add the chopped tomatoes and basil (reserve a bit of the tomato and basil for garnish). Place the sausage on top of the pasta and then immediately pour the beaten eggs over the pasta. .
- Cook for 4-6 minutes to allow the eggs to start cooking. With a rubber spatula, run around the outside edge gently lifting the cooked egg and allowing raw egg to fill behind it. As the eggs cook, less and less egg will flow.
- When the eggs are about ¾ set (be sure the burner is medium or medium low so you don't brown the bottom of the eggs), place the pan in the oven to finish cooking (if you're not sure your handle is heat-safe, wrap it in aluminum foil. Leave it uncovered in the oven for 7-15 minutes or until the egg is cooked through and top slightly brown.
- Top with reserved tomatoes, basil, and grated cheese.
Why I Choose Eggland’s Best Eggs
Why do I choose Eggland’s Best Eggs? Mostly because they come from cage-free chickens and they’re fed 100% All-Vegetarian Feed. Beyond how I feel about them being treated humanely, I’ve read that chickens who are stressed or fed sub-par feed produce eggs which reflect that in the nutritional value of their eggs.
That’s not the case with Egglands eggs. They have 10 times more Vitamin E than ordinary eggs and that’s 25% of my recommended daily intake of this essential antioxidant which protects my cells an tissue. Plus they have 4 times more Vitamin D as reported by 3-party testing against regular eggs. That’s 30% of the recommended daily requirement and they have more than double the Omega-3 fatty acid, especially important for vegetarians like me, and they do all this with 25% less saturated fat. As if all this wasn’t enough, they have 3 times more Vitamin B12 and 38% more lutein which is important for healthy vision and overall eye health. All this nutrition is packed in one tiny little perfect package.
Connect with Eggland’s Best:
Recipe Step by Step:
Enter to Win an Eggland’s Best Giveaway!
One lucky winner will receive 2 free dozen Eggland’s Best coupons, an Eggland’s Best egg plush, and a $25 American Express Gift Card!