The Georgia Egg Commission hosted its 30th state wide egg recipe contest. The theme this year was "Any where... Any time... Any place."
Each recipe had to use 4 eggs with a cook time of 60 minutes or less, and be able to serve 4 people.
Holly Hidel talks about the various entries and how eggs are a "versatile" ingredient. Fifty people entered their favorite recipes, and a winner was chosen from 10 finalists.
13WMAZ's Suzanne Lawler helped judge the contest.
Debra Brooks from Byron won third place this year. Here is the recipe.
Greek Style Breakfast Eggrolls
1 cup frozen grilled steak thawed cut in small pieces
4 Georgia eggs, soft scrambled
1 tablespoon minced garlic
1 cup sauteed spinach, well drained
1/2 cup feta cheese
½ cup sundried tomatoes
10 egg roll wrappers
Italian blend cheese
1 cup greek plain yogurt
½ cup mayonnaise
¼ cup shredded cucumber
1 tablespoon Ranch Dill seasoning, 1 teaspoon of dill maybe used if not available
1 teaspoon minced garlic
1 teaspoon sugar
Salt to taste
Mix together first 6 ingredients. Spoon evenly into eggroll wrappers and wrap as directed on package. Bake at 350 degrees on greased cookie sheet. Spray each eggroll with cooking spray before baking. Bake for about 15 minutes. If desired sprinkle with Italian blend cheese 5 minutes before removing from oven. While baking mix all the cucumber sauce ingredients. Serve with eggrolls. Garnish with fresh dill.
Georgia Egg contest