All About Eggs
All About Eggs
From Yolk to Table: Cook With Meg
From Yolk To Table: Cook With Meg will take you on a journey into the kitchen each month where you can cook along with Meg to make delicious egg-focused dishes.
Meg Tucker is a professional cook who lives in Alberta, but grew up in Fredericton and is a proud Maritimer! According to her website, Meg’s passion goes far beyond teaching people how to cook. It’s to help people relax, develop life skills, practice patience, and build self-esteem by making fun and delicious dishes in the kitchen together. Learn more about Meg at her website cookwithmeg.com.
Keep an eye on this page and join us monthly on this EGGcellent culinary adventure!
March | April | May | June | July | August | September | October | November | December
March: Egg Skills 101
In the first edition of From Yolk to Table: Cook With Meg, Meg Tucker shares Egg Skills 101 including how to get the perfect scramble, the perfect poach and peel the perfect boiled eggs!
April: Fridge Clean Up Frittata
April is Earth Month, so to celebrate how you can be sustainable and green with your food prep by using leftovers this edition of From Yolk to Table: Cook With Meg features Meg walking you through how to make a delicious Fridge Clean Up Frittata.
To Cook With Meg you can find the recipe here!
May: Raspberry Cream Cheese French Toast Bake
Meg walks you through how to make a delicious Raspberry Cream Cheese French Toast Bake in the May edition of From Yolk to Table: Cook With Meg! Just in time to celebrate Mother’s Day, whether you’re hosting a gathering or simply treating your loved ones to a cozy morning in, this is sure to become a beloved favourite. This month we’ve partnered with Excellence NB, to shine a light on local ingredients you can use in this recipe, click here to get ideas on how you can support New Brunswick businesses through this recipe!
To Cook With Meg you can find the recipe here!
June: Caesar Inspired Devilled Eggs
Meg is celebrating dad in this month’s edition of From Yolk to Table: Cook with Meg as she walks you through how to make delicious Caesar Inspired Devilled Eggs. These little bites are the perfect twist on a classic appetizer that will be great for Father’s Day (or any day)!
To Cook With Meg you can find the recipe here!
July: Summer Strawberry Shortcake Kabobs
We’re kicking off Summer in style on From Yolk to Table: Cook with Meg as Meg shows you how to turn an iconic summer dessert into a tasty and sweet kabob! With layers of vanilla sheet cake and juicy strawberries dunked into a delicious whipped cream, you’ll love this portable twist on Strawberry Shortcake.
From delicious local spices to locally picked strawberries, this month we’ve partnered with Excellence NB, to shine a light on New Brunswick ingredients you can use in this recipe, click here to get ideas on how you can support local businesses in this sweet Summer recipe!
To Cook With Meg you can find the recipe here!
August: Croque Madame Casserole
For August’s From Yolk to Table: Cook With Meg, follow along as Meg walks us through a Croque Madame casserole! A delightful twist on the classic French sandwich, transforming it into a baked dish that’s perfect for serving a crowd or for a hearty brunch.
To Cook With Meg you can find the recipe here!
September: Back to School Egg Bites
For September’s From Yolk to Table: Cook With Meg we are lending some inspiration to anybody returning to the classroom this month with these delicious and convenient Back to School Egg Bites! Watch and cook along as Meg shares some options for the perfect protein and veggie packed breakfast or snack that can easily be made in advance!
To Cook With Meg you can find the recipe here!
October: Vampire Kiss Cookies
Bite into spooky sweetness with October’s From Yolk to Table: Cook With Meg as we whip up a batch of vampire kiss cookies, where sugar cookies transform into delectable treats with a playful twist! Watch and cook along with Meg to sink your teeth into these vampire kiss cookies for a thrillingly tasty experience that’s sure to delight your inner ghoul this Halloween season!
This month we again joined forces with Excellence NB, to shine a light on local ingredients you can use in this recipe, click here to get ideas on how you can support New Brunswick businesses through this recipe!
To Cook With Meg you can find the recipe here!
November: Maple Cinnamon Flan
November’s From Yolk to Table: Cook With Meg offering is the perfect Fall finale. A decadent dessert that combines the rich creaminess of traditional egg custard with the delightful sweetness of New Brunswick maple syrup and the comforting warmth of Barbour’s cinnamon. Cook along with Meg as she whips up this incredible Maple Cinnamon Flan that you will want to enjoy again and again!
To Cook With Meg you can find the recipe here!
December: Holiday Fritters
Join Meg in the kitchen for the year’s final From Yolk to Table: Cook With Meg to make some Holiday Fritters! Pan-fried potato fritters are savoury, crispy patties made from grated potatoes, bound together with our star ingredient, an egg! These fritters are quick to prepare, versatile, and popular as a snack, side dish, or light meal.
To Cook With Meg you can find the recipe here!
