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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

BLT  Egg Bake
        
          
Ingredients:

  • 1/4 cup mayonnaise
  • 5 slices bread, toasted
  • 4 slices process American cheese
  • 12 bacon strips, cooked and crumbled
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 cup 2% milk
  • 4 large eggs
  • 1 medium tomato, halved and sliced
  • 1/2 cup shredded cheddar cheese
  • 2 green onions, thinly sliced
  • Shredded lettuce
Instructions:
  1. Preheat oven to 325°. Spread mayonnaise on one side of each slice of toast and cut into small pieces. Arrange toast, mayonnaise side up, in a greased 8-in. square baking dish. Top with cheese slices and bacon.
  2. In a small saucepan, melt butter. Stir in flour, salt and pepper until smooth. Gradually add milk. Bring to a boil; cook and stir until thickened, 2 minutes. Pour over bacon.
  3. In a large skillet, fry eggs over medium heat until they reach desired doneness; place over bacon. Top with tomato slices; sprinkle with cheddar cheese and onions. Bake, uncovered, 10 minutes. Cut in squares; serve with lettuce.
"This is the day which the Lord has made, Let us rejoice and be glad in it." Psalms 118:24

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