The Organization  MEF Directors & Staff  Profiling Farmers  Supply Management: A Short History  Becoming an Egg Farmer  Unregistered Egg Farmer  Registered Egg Farmer  Farm to Table  Making the Grade  Care & Quality  Specialty Egg Products  Egg Prices  Quota Exchange  Video  Photo Gallery  Brochure  Commonly Asked Questions  Resources  Healthy Living  Egg Nutrition  Nutrition Video  Recipe Collection  Recipe Booklets  Food Handling  Egg Nutrition  Egg Cookery  Buying Eggs  Egg Allergies  Types of Eggs  Processed Eggs   Select Appetizers Breakfast, Brunch & Main Entrées Desserts Kid-Friendly Learn How to Make It! Downloadable Recipe Booklets    Recipes Recipe CollectionBreakfast, Brunch & Main Entrées Hollowed Egg & Salmon Loaf Click photo to enlarge. Ingredients: 1 large dark rye loaf of bread 1 can (7 oz/225 g) salmon or tuna 6 hard-cooked eggs 1 egg 1 tbsp (15 mL) lemon juice 2 tbsp (25 mL) dill 1 cup (250 mL) sour cream Salt and pepper, to taste 1/3 cup (3 oz/75 mL) butter, melted   Instructions: Cut an opening at one of the ends of the loaf and scoop out the inside, leaving a half-inch border all around. Flake the salmon, chop the hard-cooked eggs, and mix well in a bowl with lemon juice, dill, sour cream, seasoning and butter. Mix one raw egg in a separate bowl; add to salmon mixture. Fill mixture into hollowed loaf; wrap in foil. Bake at 400°F (200°C) for 25 – 30 minutes. Unwrap until cool. Cut in thick slices and re-wrap in foil; store in refrigerator. Serve with a salad. Makes 8 servings. Nutrients per serving: Calories: 305.8 Carbohydrate: 23.3 g Protein: 15.8 g Fat: 16.4 g
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