Food Event: A Few EGG-cellent Recipes by Chef Brooke Williamson

Eggs. They were one of the first things I learned how to cook (burnt pancakes were the first-first thing I learned how to make). Since then, I have always been a little obsessed with how simple most egg dishes are. But, if you are like me, you get bored of always munching on the same format — be it scrambled, sunny-side up, omelet, or hard-boiled (which is my LEAST favorite).

Thankfully for me (and MOMMA BEAR) I was able to attend an egg mixer demo with Chef Brooke Williamson (who is a total sweetheart and a kitchen badass). What exactly went down at said egg mixer?

Three words: deliciousness

What Went Down:

The egg mixer was hosted at The Biltmore Culinary Academy by Davidson’s Safest Choice. When MOMMA BEAR and I arrived, we were greeted by one of the reps at the event, who handed us the list of recipes for the night and aprons (shout out to Danielle for being such a doll and putting everything together).

The landscape? A room full of bloggers and members of the media with Chef Brooke Williamson (co-owner and co-chef of Hudson House, The Tripel, and Playa Provisions; and a Top Chef Alum) at the helm taking charge and cracking eggs.

Now onto what you really came for… the food:

The night consisted of two dishes, a dessert, and a drink. All of which incorporated Davidson’s Safest Choice Pasteurized Eggs.

Dish Numero UnoSoft scrambled cheesy eggs on avocado toast (Serves 6)

Soft Scrambled Cheesy Eggs on Avocado Toast
1 loaf of crusty, country bread, cut into 1½ inch thick slices
3 tbsp. olive oil
1 ½ avocados, sliced
3 large radishes, shaved thinly on mandolin
1 lime, juiced
1 tbsp. toasted white sesame seeds
4 scallions, finely chopped
1 tbsp. of unsalted butter
9 Safest Choice™ eggs
2 ounces of cream cheese, cut into bits and softened
3 ounces of truffle pecorino
Salt and fresh ground pepper to taste

Dish Numero DosCarrot chorizo farro with six minute egg and celery leaf salad (Serves 6)

Carrot Chorizo Farro with Six Minute Egg and Celery Leaf Salad


4 tbsp. olive oil
2 cups of farro
1 medium onion, finely chopped
2 cloves of garlic, finely chopped
1 cup of chorizo
4 cups fresh carrot juice
2 tbsp. brown sugar
2 carrots, diced
Salt to taste
2 cups of water, reserved, if needed
½ cup picked celery leaves
1 lemon, juiced
1 tbsp. olive oil
3 Safest Choice™ eggs, carefully punctured at one end with a pushpin
1 tbsp. baking soda

El PostreChocolate chip cookie dough truffles (Serves 10)

Chocolate Chip Cookie Dough Truffles


2 sticks (8 oz.) unsalted butter, slightly softened
1 c. sugar
1 c. packed light brown sugar
2 Safest Choice™ eggs
2 tsp. vanilla extract
3 c. all purpose flour
1 tsp. baking soda
½ tsp. salt
12 oz. good-quality chocolate chips or chunks
1 lb dark chocolate for melting

La BebidaGinger flip

Courtesy of Davidson's Safest Choice
Courtesy of Davidson’s Safest Choice


¼ oz. strong ginger syrup (equal parts ginger juice to simple syrup)
1 Safest Choice™ egg
1 ½ ounces aged rum
½ ounces grand marnier
Dash of angostura bitters
½ ounce lemon juice


Final Thoughts:


I wish time travel were a thing. I think we could all agree that our outlook on the egg-kind has been renewed. MOMMA BEAR has decided that she will be recreating all these recipes (sans the drink which she was afraid of drinking).


The kind folks at Davidson’s Safest Choice also gave us a free cartoon of their pasteurized eggs as a take away gift (I mean, who doesn’t love FREE eggs).  For more info on why their eggs are good for you (and they are), check out their website.


Happy Eats!






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Writer. Gator. Learner. Reader. Skincare junkie.

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