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Recipe contest winners announced

By Staff | May 12, 2017

-Photo by Iowa Egg Council The Iowa Egg Council recently held its “Incredibly Good Eggs” recipe contest. Cheryl Rogers, of Ankeny was the winner of the adult division with this Monte Cristo Sandwich.

URBANDALE – The Iowa Egg Council held its “Incredibly Good Eggs” Recipe Contest in April.

The top five recipes in each division, adult and student, were judged by a panel made up of industry specialists: Edward Steadham, Iowa State University Professor, Department of Animal Science, Sherry Hoyer, Iowa State University communication specialist, and Nancy Macklin, registered dietitian.

The panel of judges scored the finalists on taste, appearance, originality and use of eggs in their dish.

The first place winners received $350, second place $250 and third place $150. The results are as follows:

Adult division:

  • Cheryl Rogers, Ankeny – Monte Cristo Sandwich
  • Karla Downs, Delhi – Buttery Pecan Cake
  • Brooksie Miller, Maxwell – Sweet Potato Pie

Student division:

  • Matthew Adams, DeWitt – Baked Egg Boats
  • Karleen Sheehan, DeWitt – Spicy Breakfast Ring
  • Aaron Vande Voort, DeWitt – Heavenly Hash Cake

Monte Cristo Denver


Serves 2 full sandwiches

4 ounces diced pancetta

2 tablespoons minced red bell pepper

2 tablespoons minced fresh jalapeno pepper

1/4 cup finely chopped scallions

4 whole eggs

1/2 teaspoon black pepper

3 tablespoons mayonnaise

1 tablespoon horseradish mustard

1 tablesoon seedless red raspberry preserves

4 slices bread, crusts removed and trimmed to 4 inch squares

4 slices Swiss cheese

3 eggs, beaten

1 1/2 cups corn flakes, crushed

Butter for frying sandwiches

In a large heavy skillet, cook the pancetta until slightly crisped and fat has rendered. Remove from pan but leave the fat. Whisk pancetta, peppers, scallions, 4 eggs and black pepper together. Pour into the skillet with the rendered fat and cook over medium heat until set and slightly puffed, turning once. Remove from skillet and set aside. Trim to two 4 inch squares.

In a small bowl, whisk together mayonnaise, mustard and preserves. Spread one side of each slice of bread with this mixture. Assemble two sandwiches by topping one slice of bread with one slice of cheese, egg square, another slice of cheese then another slice of bread, mayo side down. Repeat for second sandwich. Cut each sandwich corner to corner into 4 triangles.

Place 3 remaining beaten eggs in a shallow bowl or pie plate. Place crushed cornflakes in a shallow bowl or pie plate. Melt a thin layer of butter in the skillet. Dip all sides of each triangle in beaten eggs then in corn flake crumbs. Cook over medium heat until all sides are golden brown.

Buttery pecan cake

Serves 12-16

1/4 cup butter

2 1/2 cups chopped pecans

Cake batter:

1 3/4 cup sugar

1 cup butter, softened

4 eggs

1 teaspoon vanilla

1/4 teaspoon caramel extract

3 cups flour

2 teaspoon baking powder

1/2 teaspoon salt

1 cup whole milk


1 cup butter, softened

8-8 1/2 cups powdered sugar

1 small can (5 ounces) evaporated milk, not light

2 teaspoons vanilla

1 teaspoons caramel extract

Pecan halves for garnish

Preheat oven to 350 degrees.

Grease and flour three 9-inch round cake pans. Cut waxed paper or parchment paper and line bottoms of pans.

Place pecans along with 1/4 cup butter into a jelly roll pan. Bake 20-25 minutes or until toasted, stirring frequently. Set aside to cool.

In a large mixing bowl, cream the sugar with the 1 cup butter until light and fluffy. Add eggs, one at a time, beating well after each addition.

Stir in vanilla and caramel extract.

In another mixing bowl, mix together the dry ingredients: flour, baking powder and salt. Mix gently and then add to the creamed mixture alternating with the milk.

Once mixed, add 1 1/3 cup of the toasted pecans and combine.

Pour batter into pans and bake in preheated oven for 25-30 minutes or until toothpick comes out clean.

Cool for 10 minutes before removing from pans. Cool completely.

Prepare frosting by creaming the butter and powdered sugar. Add the milk, vanilla and caramel extracts. Beat until smooth. Add the remaining toasted pecans.

Assemble cake by stacking layers and frosting between layers. Then frost the top and sides.

Garnish with pecan halves if desired.

Savory sweet potato pie

Makes 9 or 10 inch deep dish pie

3 medium or 2 small sweet potatoes (salt and pepper optional.)

1 cup fresh spinach leaves

1/2 cup onion, chopped

1 medium bell pepper (red, orange or yellow), chopped

1/2 cup feta cheese (herb or tomato basil)

6 eggs, beaten

3/4 cup cheddar cheese

Preheat oven to 350 degrees.

Scrub sweet potatoes and poke holes in the skins with fork or knife. Cook in microwave or oven until soft. Remove skins and mash with potato masher, fork or pastry blender. Season with salt and pepper if desired.

In bottom of 9- or 10-inch deep pie plate, layer smashed sweet potatoes. Then layer veggies and feta cheese. Pour eggs over top and sprinkle with cheddar cheese.

Bake in preheated oven for 35-40 minutes.

Incredibly good eggs

8 slices bacon

2/3 cup chopped onion

2/3 cup chopped bell pepper (green, red, orange or yellow)

One 8-ounce cream cheese

2/3 cup milk

2 teaspoons garlic salt or seasoned salt

1 envelope ranch dressing

Salt and pepper to taste

8 eggs

4 cups Obrien or plain hash browns

1 can chorizo Spam, diced

8 slices American cheese

Salsa, taco sauce or horseradish for side garnish

Preheat oven to 350 degrees.

Spray or grease 9 by 13-inch baking pan.

In a skillet, fry bacon. Remove and crumble. In remaining grease, saute onion and bell pepper.

In a bowl, combine cream cheese, milk, seasoned salt, dressing packet and salt and pepper. Add eggs and mix. Add sauteed onions and peppers. Mix.

Evenly put hash browns in bottom of greased pan. Top with diced Spam and crumbled bacon.

Pour egg mixture over hash brown/meat layers.

Bake in preheated oven for 35 minutes. Check to see if mixture does not jiggle. If it does, bake 5 minutes longer.

Add American cheese slices to top. Turn off oven and let pan stay in oven another 5 minutes so cheese melts.

Cut in desired sizes. Serve with salsa, taco sauce or horseradish on the side.

Baked egg boats

Makes 4

4 demi sourdough (or other flavor) baguettes (approximately 6 inches long)

5 eggs

1/3 cup cottage cheese

4 ounces pancetta, finely chopped and fried until crisp

2 1/2 ounces gruyere cheese, grated

Small Bermuda onion, (or other sweet onion) thinly sliced

Salt and pepper to taste

Parsley for garnish

Preheat oven to 350 degrees

Cut a deep V through tops of each baguette until about 1/2 inch from the bottom. Pull out some of the bread dough. Place on baking sheet and set aside.

In a bowl, whisk the eggs and cottage cheese. Mix in the remaining ingredients (pancetta, cheese and onion) Lightly season with salt and pepper.

In a medium skillet and over medium heat, cook and stir egg mixture until soft curds form.

Divide the mixture into each baguette boat and place onto a baking sheet.

Bake in preheated oven for 20-25 minutes or until golden brown, puffed and set in the center.

Allow to cool for 5 minutes. Garnish with parsley.

Heavenly hash cake

1/2 cup butter, softened

1/2 cup applesauce

1 cup white sugar

1 3/4 cup powdered sugar

4 eggs

2 teaspoons vanilla extract

1 1/2 cups self-rising flour

1/4 cup unsweetened cocoa powder

1 cup granola


8 ounce package miniature marshmallows


4 tablespoons butter melted

4 cups powdered sugar

1/4 cup unsweetened cocoa powder

1/2 cup evaporated milk

Preheat oven to 350 degrees

Grease and flour 9- by 13-inch baking pan.

In a large mixing bowl, cream 1/2 cup butter, applesauce, white sugar and 1 3/4 cup powdered sugar.

Add eggs one at a time, mixing well after each addition. Add vanilla and mix to incorporate.

In a separate bowl, mix flour and cocoa together. Add to the egg mixture and mix well to combine.

Add granola and mix to combine.

Pour into prepared pan and bake for 40 minutes.

While still hot, cover cake with mini marshmallows.


To make frosting: in a small bowl, combine 4 tablespoons melted butter, 4 cups powdered sugar, 4 tablespoons cocoa and 1/2 cup evaporated milk. Spread evenly over cake. Cut and enjoy.

Eggs-ceptional beef stir fry

Serves 4

4 ounces spaghetti

8 ounces sirloin, cut into strips

2 tablespoons butter

2 tablespoons Worcestershire sauce

1/2 cup carrots, chopped

1/2 cup fresh broccoli, chopped

1 tablespoons olive oil

4 eggs, beaten


Mix together in a small bowl

1 1/2 tablespoons cornstarch

2 tablespoons brown sugar, packed

Pinch of ground ginger

1 clove garlic, minced

1/4 cup soy sauce

2 tablespoons cider vinegar

1/4 cup water

3/4 cup beef broth

In a large pot, boil spaghetti until al dente.

In a skillet or wok, saute sirloin in butter and Worcestershire sauce till rare.

In a large skillet or wok, saute carrots and broccoli in olive oil.

Once veggies are soft, add cooked spaghetti and sirloin.

Add eggs to veggies and steak and stir fry until eggs are to desired doneness.

Add half the sauce and continue stir frying until sauce is slightly thickened. Add more sauce if desired.

Spicy breakfast ring

6 slices bacon, cut in half crosswise

1/3 cup plus 1 tablespoon milk

6 eggs, slightly beaten

Salt, pepper, cayenne, garlic, minced onion to suit your taste

1 1/2 tubes refrigerated crescent rolls (need 12 rolls total)

1 1/2 cups Mexican cheese blend, divided

1 cup browned breakfast sausage

1 1/2 cups shredded potatoes, seasoned with salt and cayenne to taste

4 ounces fresh cilantro, chopped

15 ounces cheesy dip, if desired

Preheat oven to 375 degrees.

Line a large baking sheet with parchment paper.

In 10 inch skillet, cook bacon over medium heat about 4 minutes or until cooked but not crisp, turning once. (it will cook more in the oven) Set bacon aside. Drain all except 2 tsp. of drippings from skillet.

In medium bowl, beat with fork 1 l/3 cup milk, eggs, salt and pepper and other seasonings as desired. Pour egg mixture into skillet. As mixture heats, the eggs will begin to set. Gently push cook portions to outside edge of skillet. Avoid stirring constantly. As more egg sets, push it to the edge and place it on top of the already set egg mixture. Cook 5-6 minutes or until eggs are thickened throughout but still moist.

Unroll dough. Separate into 12 triangles. On parchment lined baking sheet, arrange triangles with shortest sides toward center, overlapping in star shape and leaving 5 inch circle open in center. Crescent dough points may hang over edge of baking sheet. Press overlapping dough edges at center to flatten. Place bacon on each of the triangles. Sprinkle 1/2 cup cheese onto widest part of dough. Add hash browns evenly among the triangles making a mounded circle. Evenly distribute the browned sausage over the hash browns. Spoon eggs over the sausage. Sprinkle with 3/4 cup of cheese. Pull points of triangles over eggs and cheese and tuck under dough at center to form ring. (Filling will be visible)

Carefully brush dough with remaining 1 tbsp. milk and sprinkle with remaining 1/4 cup cheese.

Bake 20-25 minutes or until deep golden brown. Cool 2 minutes. With broad spatula, carefully loosen ring from baking sheet and slide onto serving platter. Garnish with cilantro and serve with dip.

May also garnish with chopped tomato, green onions, sour cream or salsa if desired.

Hammy cheesy egg cups

9 eggs

1 cup cornflakes

1/2 tablespoon butter

3/4 cup Mexican cheese

8 ounces cooked ham, cubed

Preheat oven to 350 degrees

Grease well each cup of a 12 cup muffin tin.

Mix eggs in a bowl and distribute evenly between muffin cups until they are half full.

Spoon topping over eggs.


Put cornflakes in bowl.

Melt butter and pour over cornflakes. Stir until cornflakes are coated.

Add ham and Mexican cheese. Stir lightly being careful not to pack.

Distribute topping evenly over eggs.

Cover muffin tin with lightly greased aluminum foil. Bake 25 minutes. Remove foil and bake additional 10 minutes.

Egg cups are done when a toothpick comes out clean.

Let stand 3 minutes and then serve.

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