An extra dose of culinary inspiration, and protein.

Last Tuesday we all got an extra dose of culinary inspiration, and protein.

I confessed last week that I’m not eggs-actly the most creative or talented in the kitchen. So anytime there’s something easy, delicious, and nutritious that I can try out, I’m all ears! Plus, when I see inspiration while scrolling through my Instagram newsfeed? Well that’s just cake. Actually, make that shortbread! (hint, hint)

Meah from Pilates, Pearls, and Peanut Butter took over the Eggland’s Best Instagram page for a day and shared some of her favorite egg-tastic recipes. Meah got our creative juices flowing, not to mention our mouths watering, with some great recipe ideas. And now here they are, the full recipes you’ve all been waiting to try.

Maple Almond Butter Toast with Sautéed Apples, Rosemary Scrambled Eggs, and Bacon


  • 2 slices of bread
  • 2 Eggland’s Best eggs
  • One slice of bacon (regular or turkey)
  • One small apple, peeled
  • 2 TBSP creamy almond butter
  • 1 TBSP almond milk
  • 1 1/2 tsp maple syrup
  • 1 tsp olive oil, plus more for brushing
  • 1/2 tsp vanilla
  • 1/4 tsp chopped, fresh rosemary, plus more for garnish
  • Salt


Cook bacon according to package and break into pieces. Set aside once cooked.

Drizzle 1/2 tsp olive oil into a small pan and place on medium-high heat on the stove. Thinly slice the peeled apple lengthwise. The slices should be no more than a quarter inch thick and as even as possible. Place the apple slices into the pan along with the 1/2 tsp maple syrup, 1/2 tsp vanilla, and a small pinch of salt. Sauté until the apples soften, but still maintain a slight firmness, then reduce heat to low to keep them warm.

Drizzle 1/2 tsp olive oil into a medium pan and place on medium-high heat on the stove.  Whisk together the eggs, almond milk, rosemary, and 1/2 tsp of maple syrup. Place the mixture in the heated pan and cook, scrambling in long, slow motions. Add in a generous pinch of salt, more or less to taste. Once finished, reduce to low heat to keep warm while the toast finishes.

While the eggs are cooking, lightly brush both sides of the bread slices with olive oil and toast to desired darkness. Spread each piece of toast with 1 TBSP almond butter, then layer on the sautéed apple slices, rosemary eggs, and a sprinkle of the crumbled bacon. Finish the toast with a 1/2 tsp drizzle of maple syrup (~1/4 tsp each slice), fresh chopped rosemary, and salt to taste. Serves one.

Deviled Egg Hummus Dip


  • 15.5 ounce can chickpeas, rinsed and drained
  • 4 hardboiled Eggland’s Best eggs (separate the yolks and whites – yolks only in the hummus, whites for garnish)
  • 6 TBSP tahini
  • 4 TBSP honey mustard
  • 3 TBSP green onions, chopped, plus more for garnish
  • 2 TBSP nutritional yeast
  • 2 TBSP olive oil
  • 1 TBSP lemon juice
  • 1 tsp paprika, plus more for garnish
  • 1/2 tsp minced garlic
  • 1/2 tsp sea salt


Place all the ingredients in a high-speed food processor or blender (remember, only the hardboiled egg yolks in the dip). Blend until a smooth hummus forms. Spoon into a bowl or onto a serving dish and garnish with chopped hardboiled egg whites, chopped green onions, and a sprinkle of paprika. This is best served fresh and should be stored in the fridge. Makes about 2 cups of dip.

Chocolate Coated Rosemary Shortbread Cups with a Creamy Raspberry Curd


Rosemary Shortbread Cups:


  • 1 TBSP fresh rosemary, finely chopped (sub 2 tsp chopped, dried rosemary)
  • 1/2 tsp baking soda
  • 1/4 tsp sea salt
  • 3/4 cup tapioca flour
  • 2 cups almond flour (look for “blanched” or “super fine”)


  • 1/2 cup coconut oil, melted
  • 1/3 cup honey
  • 1/2 TBSP vanilla

Lightly coat a mini muffin pan with oil and set aside. Preheat the oven to 350 degrees Fahrenheit.

In a large bowl, combine the dry ingredients, set aside. In a small bowl, stir together the wet ingredients, then pour them into the dry ingredients and mix until a dough forms. Cover and let the dough sit in the fridge for 15-30 minutes.

Remove from the fridge and place 1 heaping TBSP of the dough into each mini muffin tin.

Press the dough up against the side to the shape the dough within the cup.

Place in the preheated oven and bake for 10 minutes. After 10 minutes, remove them from the oven and press down the centers of each cup to form. Place them back in the oven for another 2 minutes, then remove from the oven and allow them to mostly cool. Once mostly cooled, place them in the fridge for 20 minutes.

Chocolate Coating:

  • 3 TBSP cacao powder
  • 1 1/2 TBSP coconut oil, melted
  • 1 TBSP honey
  • 1/2  tsp vanilla
  • 1/8 tsp sea salt

 Combine all the ingredients in a small bowl. Remove the shortbread cups from the fridge. Spoon a small amount (~1/2-1 tsp) of the chocolate into each cup and brush into a thin coating along the sides. Place the cups in the fridge so the chocolate coating sets.

Raspberry Curd:

  • 1 cup raspberries
  • 3 Eggland’s Best eggs
  • 1/4 cup honey
  • 1/4 cup coconut oil (solid, NOT melted)
  • 1 TBSP lemon juice
  • 1/2-1 TBSP lemon zest (use more if you prefer a zingier taste)
  • 1 tsp vanilla
  • A pinch of sea salt

In a blender, puree 1 cup of raspberries. Strain through a fine mesh sieve into a small bowl, then discard the solids. Set aside the bowl of raspberry puree.

In a small pot, whisk together the eggs, honey, lemon zest, vanilla, lemon juice and sea salt. Add the coconut oil to the pot and place it over medium to medium-high heat. Whisk the pot constantly until the coconut oil is melted, the mixture had thickened enough to coat a spoon, and there are small bubbles around the pot’s edges, but it’s not boiling. This will take around 5 minutes. Remove from heat, but continue to whisk until slightly cooled. Fold in the raspberry puree. Cover with plastic wrap and refrigerate until cooled. After refrigeration, carefully remove the cups from the tray. I recommend placing your thumb on the inner side of the cup with your pointer finger gripping just above along the rim of the cup. Lift upwards and slightly outwards.

Once the curd is cooled and the cups have set, spoon ~1/2-1 TBSP of the curd into each cup to fill them. Top with three leaves of fresh rosemary for garnish. These are best served fresh and should be stored in the fridge. Keep any extra curd the refrigerator in a sealed container, like a jar.

Makes 24 cups and about 1 ½ – 2 cups raspberry curd.

From “princess” to maple almond butter, egg toast is the jam!

Looks like Meah discovered very early on that egg toast is the way to go, and has only learned over the years how to make it even more delicious, AND get in more nutrients by using Eggland’s Best eggs.

[Tweet “Get inspired and egg-cited with the recipes from @PilatesPearlsPB’s Insta takeover of @egglandsbest! #putaneggonit #sweatpink @fitapproach”]

Inspired and egg-cited? Join the club! What’s the first recipe you’re whipping up?

Recommend0 recommendationsPublished in Ambassadors, Fitness, Food, Recipes

Recommend0 recommendationsPublished in Ambassadors, Fitness, Food, Recipes


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