‘Breakfast for Dinner’ Blogger Event & Recipe for Kale Chips (Podcast #103)

Last week, after a long day of recipe testing in The Meal Makeover Moms’ Kitchen, we took a break to attend a food blogger’s dinner at Stella restaurant in Boston’s South End (so much hipper than the MMM Kitchen). Hosted by Eggland’s Best Eggs and Mary Kate of Kitchenbelle, we feasted on a “Breakfast for Dinner” menu of Linguini Carbonara, French Toast, Duck Omelet, and a decadent Chocolate Torte for dessert.  Eggland’s Best (or EB as we like to call them!) has been a sponsor of our weekly radio podcast, Cooking with the Moms, since we launched the show, so we were excited about the event and eager to meet some of the folks we’ve talked to and emailed over the past two years. 

Stella Chop Salad with Chicken, Hard Boiled Egg, Tomatoes, Bacon & Red Onion.

Duck Omelet with Duck Confit, Crumbled Goat Cheese, Mushrooms & Baby Spinach and a platter of mile-high French Toast in the background!

Lots of fun goodies — including a stuffed EB Egg — to take home and sample.

Chocolate Torte with Vanilla Gelato & Chocolate Sauce completes the meal.

 Janice & Liz meet Bart, Director of Quality, and Roger, Marketing Manager.  Not seen in the photo (taking the picture): Lainie, EB’s Marketing Coordinator.

Seven million Eggland’s Best Eggs are produced every day, and like all eggs, they provide a host of important nutrients including high-quality protein and choline, a B vitamin essential for normal brain and nerve function. EB hens are fed a special vegetarian diet of grains and canola oil, supplemented with of rice bran, alfalfa, sea kelp and vitamin E. They even eat marigolds which imparts a beautiful yellow color to the yolks and boosts the antioxidant levels. As a result, compared to ordinary eggs, they are higher in vitamin D, vitamin E, and lutein (an antioxidant good for eye health), and each large egg contains over 100 milligrams of heart-healthy omega-3 fats (versus 37mg in other eggs). 

One of the best parts about the evening was getting to meet some of our fellow Boston-area food bloggers.

Sitting at our table were the following foodies:

Athena — Forays of a Finance Foodie
Susan —  Transient Travels
Nicole — Healthy Chow
Sarah — The Pink Shoe Diaries
Peter – On a Clear Day You Can See Forever
April — Wicked Tasty Harvest
Will — The Boston Foodie

Janice sat next to April at dinner and somehow — don’t ask us how — the conversation turned to kale chips. Janice shared our previous experience making them … and our lack of success (after forgetting to take a batch out of the oven and burning the feathery “chips” to smithereens, we kind of gave up on the recipe). Re-inspired by April whose 4-year old daughter loves them, we decided to give kale chips another try. The results weren’t bad — most of our kids liked them a lot though they all agreed the chips were “weird but good.”


Crispy Kale Chips

Makes Lots of Chips! (Adapted from April at Wicked Tasty Harvest) 


  • One 1-pound bunch kale
  • 1 ½ tablespoons extra virgin olive oil
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon smoked paprika
  • Pinch chili powder
  • Kosher salt

1. Preheat the oven to 250° F. Remove the stems and woody ribbing from the tender leaves. Tear the kale into bite-size pieces. Wash and dry.

2. In a large bowl, whisk together the olive oil, ginger, paprika, and chili powder.  Stir in the kale leaves and toss with your hands, coating each leaf, front and back. Lay the kale out on a parchment paper–covered cookie sheet, and sprinkle with the salt (The Meal Makeover Moms had enough kale for three batches). Wash your hands so you don’t rub chili powder into your eyes. Just sayin’.

3. Bake in the oven until they are flat and crisp, about 15–20 minutes. (It took about 17 minutes for mine, although the recipe that inspired it online said 33 minutes.) * For The Meal Makeover Moms, it took about 25 minutes.

4. Remove with a spatula and let them cool. Serve them to someone who will try one and say, “Kale chips?!?” as they bite into one. In about 1 minute, they’ll come back for 10 more. You could also grate hard cheese, like Pecorino or Parmigiano-Reggiano over them for a cheesy treat.

5. I stored the leftovers in an airtight container and three days later, the last stragglers are still crisp and delicate—and delicious.

Print Recipe

Okay, back to the EB event, which we left with a swag bag filled with a stuffed EB egg, a spatula and a bag of EB’s hard-cooked peeled eggs.  Talk about convenience!  You can use them for egg salad, deviled eggs, or sliced up for a salad topping.  If you’re inclined to hard-cook your own eggs but aren’t quite sure of the best method, read on for our tried-and-true technique.

How to Hard Cook an Egg:

Have you ever hard boiled an egg only to end up with an unsightly green-gray ferrous sulfide ring around the outside of the cooked yolk?  This can happen when the egg is overcooked and/or not chilled quickly enough.  For a perfect egg every time, follow these four steps:

> Place eggs in a saucepan in a single layer and add enough cold water to cover by an inch.

> Bring the water just to a boil, remove from heat, cover, and let sit for 17 minutes.

> Remove the eggs from saucepan and place in a bowl filled with cold water and ice (or carefully drain the hot water from the saucepan and refill with cold water and ice).  Cool for 5 minutes.

> To peel, gently tap eggs on kitchen counter to crack.  Then roll gently, pressing down just enough to crush the shells all over.  Peel under cool running water starting at the large end.

Thanks again to Lainie, Roger, and Bart from Eggland’s Best and Mary Kate from Kitchenbelle for a fun night out!


8 responses to “‘Breakfast for Dinner’ Blogger Event & Recipe for Kale Chips (Podcast #103)”

  1. lauramich says:

    My favorite eggs-for-dinner meal has become the Spaghetti with Asparagus, Egg, and Parmesan from Cheap Healthy Good. Like you, I’m a big fan of the Barilla Plus pastas (or store-brand equivalents, which are becoming more readily available), so I use Barilla Plus angel hair to make this. I also play a lot with the vegetables. Often, I throw in mushrooms. Now that asparagus is falling out of season, I’m using summer squash. But this has become such a simple (and delicious!) way for us to incorporate a weekly meatless meal!

  2. Kim Farb says:

    Have been wanting a Kale chip recipe since hearing about them on a Wellness Seminar podcast in March. Thank you. Did you all use flat Kale or the curly edged kind?

  3. Micaela Vega says:

    Cannot wait to try these kale chips! My kids cried tonight about eating raw kale in a salad…sigh. This looks like the way to go!

  4. Susan says:

    It was great to see you again! And I am trying those kale chips.

  5. Angela Horne says:

    I tried EB eggs after seeing your recommendation. My husband LOVES eggs (but I am not a big egg-eater myself) and I am always looking for ways to improve our diet! He liked them but did not say anything spectacular about them. Then, at Easter, I was able to get a dozen eggs from the grocery store (regular store brand) for .25. I bought them, and my husband ate some. He said, “DO NOT buy any other kind of eggs other than Eggland’s. The others just don’t taste as good.” YEA for EB and YEA for good nutrition!

  6. Dr. Josh Axe says:

    I love kale chips. My recipe is a little different; I use grapeseed oil in place of the olive oil. I also use lemon and sea salt. I think the taste is probably a little different. I will have to try your recipe!

  7. Kristin says:

    7 million EB eggs a DAY!?! Whoa!
    Kale chips are in the oven…

Leave a Reply

Your email address will not be published. Required fields are marked *