Smart Eggs are produced on the beautiful lush farmlands located in Bamboo, St Ann, Jamaica.
Our hens are fed a unique vegetarian diet, which is highly nutritious and contains only natural ingredients including long and short- chain fatty acids.
Long-chain Omega 3 fatty acids form an integral part of our body’s cell membrane and are an essential dietary nutrient which helps to maintain a healthy cardiovascular system and cognitive performance.
Our eggs contain high levels of all three types of Omega-3s: LNA, DHA, & EPA.
Omega-3 represents a group of unsaturated fatty acids found in foods such as flax seeds, walnuts, soybeans, and fish. Omega-3 heart-healthy eggs provide several nutrients and minerals that promote a healthy lifestyle. Did you know that the body can’t produce Omega-3 on its own? This is why it’s so important to include the recommended amount of Omega-3 fatty acids to your diet.
Chicken and Egg Salad Sandwich by Christian Sweeney, Fuzion Food Services
3 Smart Eggs 1 large CB chicken breast 1 /3 cup mayonnaise 2 teaspoons mustard 1 teaspoon kosher salt 1 /2 a cucumber, diced 1 /2 teaspoon freshly ground black pepper 8 slices honey wheat bread, toasted
Fill a saucepan halfway to the top with water, add salt and olive oil, then bring to a boil. Place chicken in pan, reduce heat and let simmer for eight to ten minutes. Remove chicken from pot, then let cool under a towel. While chicken is cooking, place the eggs in a large pot and cover them with cool tap water. Bring the water to a boil, lower the heat, and simmer for 5 minutes. Turn off the heat and allow the eggs to sit in the water for another 5 minutes. Drain, and then fill the pot with cold water. To peel the eggs, tap each end on a board, then roll the eggs between your hand and the board to crack the shell. Peel under running tap water and allow the eggs to cool to room temperature.
Place the chicken in the bowl of a food processor fitted with a steel blade. Pulse the processor 10 to 12 times to break up, but not purée. Place the eggs in the bowl of the food processor with chopped chicken. Pulse the processor 10 to 12 times to break up, but not puree. Transfer the chopped chicken and egg mixture to a bowl and add the mayonnaise, mustard, seeded cucumber, salt, and pepper. Combine lightly with a fork.
Toast or grill the bread. Spread on the chicken and egg salad, then garnish with tomato and lettuce. Serve at room temperature.