It’s no secret Eggland’s Best (EB) is proud to hold their eggs to the highest standards of freshness, taste, nutrition and quality.

From feeding their hens an all-natural, vegetarian diet, to creating a strict quality assurance program, to localizing production, Eggland’s Best is always striving to deliver consumers the freshest possible eggs that are superior in taste and nutrition.

In fact, the distinctive “EB” stamp assures consumers they are purchasing a superior egg that contains 25 percent less saturated fat, 10 times more vitamin E, twice the amount of vitamin D, and double the amount of omega-3 fatty acids, when compared to ordinary eggs. Additionally, EB eggs are a good source of vitamins B2 (riboflavin), B5, and B12.

The commitment Eggland’s Best withholds to producing a better egg, has resulted in many prestigious awards including the Gold Medal for superior taste, appearance and freshness from The American Masters of Taste for the last 10 years, the Good Housekeeping Seal from Good Housekeeping Research Institute, one of the 25 Healthiest Foods for Women by Prevention Magazine (2010), one of the Best Packaged Foods by Prevention magazine (2012), Best Grab-and-Go Breakfast Food by Health magazine (2011) one of the Top 125 Foods for Men in the Men’s Health annual nutrition awards for seven consecutive years (2005-2011) and one of the top 125 Best Packaged Foods for Women according to Women’s Health magazine for three years (2008, 2010, 2011).

Eggland’s Best eggs are certified as Kosher and are available in the following varieties: large, extra large, jumbo, cage free, organic, hard-cooked, and liquid egg whites.

If you’re in the mood for a sweet and savory recipe, try this Pear & Vanilla French Toast Bake recipe courtesy of Eggland’s Best.

Pear & Vanilla French Toast Bake

Original recipe by Eggland’s Best

Yield: 16 servings

Prep Time: 15 Minutes (1 hour refrigerate time)

Cooking Time: 40 minutes

Ingredients

12 slices of bread, cut into small cubes

8 Eggland’s Best eggs (large)

3/4 cup fat-free half & half

2 teaspoons vanilla extract

2 tablespoons sugar

1 1/2 teaspoons ground cinnamon

2 pears, peeled and sliced thin

1/2 cup light brown sugar, packed

2 tablespoons butter

1/2 cup chopped walnuts (optional)

Preparation:

Spray a 13” x 9” casserole dish with cooking spray and set aside.

Cut bread into cubes and set aside to dry out slightly.

In a large bowl, whip eggs, half & half, vanilla, sugar, and cinnamon until eggs are foamy; set aside.

In a large skillet, melt butter and brown sugar over medium heat until sugar begins to lightly bubble. Remove from heat and place sliced pears in skillet, stirring until pears are coated with the brown sugar mixture.

Arrange half of the bread mixture on the bottom of the casserole dish; spread pears on top of bread, then layer remaining bread over pears.

Pour egg mixture over bread & pear layers, using a spatula or wooden spoon to gently press down on the bread to allow egg mixture to soak in.

Cover dish tightly with plastic wrap and refrigerate for 1 hour.

Remove from refrigerator when you are ready to bake, and let it stand at room temperature for 30 minutes before baking. If you are using walnuts, sprinkle walnuts over the top before baking.

Bake uncovered at 350 degrees F for 40 minutes or until eggs are set and bread is puffed up. Cool slightly before serving.

Tips:

You can replace the walnuts in this recipe for pecans or almonds.

Serve with powdered sugar, maple syrup, or fresh whipped cream.

Nutrition:

Serving size 1 Serving. Calories 148, Fat 5g (34% calories from fat), Cholesterol 77mg, Sodium 134mg, Total Carbohydrate 19g, Dietary Fiber 1g, Protein 5g