April brings National Brunch Month, creating the ideal opportunity to savor morning meals well into the afternoon hours.
This beloved American dining tradition provides an excellent reason to indulge in “the most important meal of the day” whenever you choose, featuring recipes that highlight breakfast’s most versatile ingredient.
Nutritionally dense eggs are widely recognized as components of heart-healthy eating plans throughout all life phases. A single large egg delivers 6 grams of premium protein, contains all nine essential amino acids, plus vital vitamins and additional nutrients. The yolk houses nearly half the protein content along with most vitamins and minerals, including nutrients crucial for brain and body function, according to American Egg Board.
Virginia produces abundant locally-sourced eggs for regional consumers. The state’s chicken egg production achieved 10th place nationally among top agricultural commodities in 2024, bringing in more than $146 million in cash receipts, according to data from the U.S. Department of Agriculture’s Economic Research Service.
Mark this brunch celebration by discovering the adaptability of eggs throughout April—perhaps by preparing one of these distinctive recipes to share with loved ones.
Visit the Virginia Grown website to locate locally-produced eggs in your area.
Eggs in Purgatory
2 tablespoons olive oil
1 teaspoon harissa sauce
1 tablespoon tomato paste
2 large red bell peppers, diced
½ cup chopped onion
2 teaspoons fresh, chopped garlic
1 teaspoon ground cumin
¼ teaspoon salt
28-ounce can crushed or diced tomatoes, undrained
6 large eggs
½ cup plain nonfat Greek yogurt
¼ cup freshly shredded Parmesan cheese
In a large skillet, combine olive oil, harissa, tomato paste, bell peppers, onion, garlic, cumin and salt. Cook covered on medium heat for 10 minutes or until the peppers and onion are soft, stirring occasionally.
Stir in canned tomatoes, and simmer. Cook uncovered for 10 minutes or until the sauce has thickened slightly.
Make 6 indentations in the sauce, and gently break 1 egg into each.
Simmer uncovered for about 10 minutes or until the whites are set and the yolks are still slightly soft.
Serve the eggs in the sauce with the yogurt and cheese on the side.
Overnight French Toast
1-pound loaf sourdough bread, torn into 1ʺ pieces
8 large eggs
2½ cups milk
½ cup granulated sugar
½ cup brown sugar
1 tablespoon vanilla extract
1 teaspoon ground cinnamon
½ teaspoon ground ginger
¼ teaspoon ground nutmeg
¼ teaspoon salt
3 cups fresh berries such as strawberry, blueberries, raspberries
1 tablespoon confectioners’ sugar, for garnishing
maple syrup, for garnishing
Prepare a 9-by-13-inch baking dish with nonstick cooking spray. Place the bread pieces in the prepared dish in an even layer.
In a medium bowl, add eggs, milk, granulated sugar, brown sugar, vanilla extract, cinnamon, ginger, nutmeg and salt. Whisk to combine, then pour over the bread. Cover the dish with plastic wrap and refrigerate overnight.
Heat oven to 350°.
Remove the plastic wrap from the dish, and bake it for 45-60 minutes until reaching the desired texture.
Top with fresh berries, confectioners’ sugar and maple syrup, if desired.
Serve and refrigerate leftovers for up to three days.
—Recipes courtesy of American Egg Board
