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Iowa Egg Farmers Match Egg Donation Made to the Food Bank of Iowa

by Iowa Egg Council | Feb 01, 2019
DES MOINES, IA – The Iowa Egg Council and Fareway Stores, Inc., delivered a full truckload of eggs to the Food Bank of Iowa on Wednesday, January 30, at 10:00 a.m., for distribution to every food bank serving Iowa.

The eggs will provide a wholesome source of protein for Iowans struggling with hunger throughout the state.

In addition to the January 30 egg donation, three Iowa egg producers - Sparboe Foods, Rose Acre Farms and Versova went above and beyond and donated an additional 23,400 dozen eggs each to the Food Bank of Iowa. Sparboe Foods, Rose Acre Farms and Versova are a part of "Cracking Hunger", a donation partnership program between Iowa egg farmers and the Iowa food banks.  

Eggs are one of the few foods that naturally contain vitamin D, which is important for bone health and immune function. Additionally, eggs provide an essential nutrient for fetal development, cell and eye health, and contain 13 essential vitamins and minerals.

Donations of eggs from individuals are rare, so food banks rely on donations from egg producers, wholesalers, and retailers, along with bulk purchasing, to provide a supply for their clients.

Thanks to the generosity of Iowa egg farmers, hundreds of thousands of eggs will be donated each month to support Iowans in need.

To learn how you can help fight hunger in your community, visit www.foodbankiowa.org

Rose AcreTM Recipe of the Month

Breakfast Bread Bowls
        
          
Ingredients:
  • ½  cup chopped pancetta
  • 4 crusty hard rolls (4 inches wide)
  • 1/2 cup finely chopped fresh mushrooms
  • 4 large eggs
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • 1/4 cup shredded Gruyere or fontina cheese
Instructions:
  1. Preheat oven to 350°. In a small skillet, cook pancetta over medium heat until browned, stirring occasionally. Remove with a slotted spoon; drain on paper towels.
  2. Meanwhile, cut a thin slice off top of each roll. Hollow out bottom of roll, leaving a 1/2-in.-thick shell (save removed bread for another use); place shells on an ungreased baking sheet.
  3. Add mushrooms and pancetta to bread shells. Carefully break an egg into each; sprinkle eggs with salt and pepper. Sprinkle with cheese. Bake 18-22 minutes or until egg whites are completely set and yolks begin to thicken but are not hard.
"This is the day which the Lord has made, Let us rejoice and be glad in it." Psalms 118:24

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