Egg Farmers Of PEI, 100-159 Sherwood Road, Charlottetown, PE (2026)

09/04/2026

Double-yolk eggs usually come from young hens. When a pullet (young hen) begins laying, her reproductive system occasionally releases two yolks within hours of each other, enclosing both within a single shell. The odds are roughly 1 in 1,000.

09/01/2026

East Point Fried Egg Bacon Sandwich.

Day 31. Today we end our Island journey at the Island's Eastern end. This recipe takes 10 minutes and serves 2.

2 whole wheat English Muffins, or bread of your choice

2 tbsp (30 mL) butter

4 slices tomato

4 slices cooked bacon

4 eggs

¼ tsp (1.25 mL) each salt and pepper

Step 1

Toast English muffins and butter each half with 1/2 tsp (2.5 mL) of the butter. On each half, layer tomato slices and bacon.

Step 2

In skillet, melt remaining butter over medium heat; crack each egg into skillet. Season with salt and pepper; cook for 3 to 4 minutes until whites are set. (For over-easy eggs, flip eggs over and cook for 2 minutes). Place eggs on top of bacon. Serve immediately.

08/30/2026

Elmira Egg Sliders

Day 30. Today we feature Elmira, the eastern terminus for the Island railway. This recipe takes 20 minutes and serves 10.

Ingredients

Sliders

8 large eggs

4 tbsp (60 mL) mayonnaise (suggestion: Kewpie mayo)

1 tsp (5 mL) fresh ginger, grated

2 cloves garlic, grated

3 tbsp (45 mL) scallions, finely chopped

2 tbsp (30 mL) chili crisp

¼ cup (60 mL) white cheddar, grated

Salt to taste

2 tbsp (30 mL) corn starch

Pickles of your choice (*)

⅓ iceberg lettuce

10 slider dinner rolls

Butter

*Homemade Pickles

½ English cucumber

1 tsp (5 mL) salt

1 tbsp (15 mL) sesame oil

1 tsp (5 mL) sesame seeds

1 tsp (5 mL) chili crisp

Homemade Spicy Mayonnaise

1 tsp (5 mL) mayonnaise (suggestion: Kewpie mayo)

½ tsp (2.5 mL) chili crisp

Step 1

To make your own pickles (optional), shave the cucumber very thin. Place in a bowl and lightly salt and let sit in a bowl for an hour. After the full hour, discard the excess liquid and squeeze the excess water out of cucumber slices using your hands and paper towel, then place the cucumber slices in a clean bowl or jar. Add the sesame oil, sesame seeds and chili crisp to the cucumber mix and set aside until serving time. Shred the lettuce very thin and set aside.

Step 2

Place cold eggs in a single layer in a saucepan. Cover with at least 1 inch (2.5 cm) cold water over top of the eggs. Cover saucepan and bring quickly to a boil over a high heat. Immediately remove pan from heat to stop boiling. Let eggs stand in water for 12 minutes (large eggs). Drain water and immediately run cold water over eggs until cooled.

Step 3

Once cooled and peeled, place the eggs in a bowl and smash them with a fork. Add mayonnaise, ginger, garlic, scallions and chili crisp to the smashed eggs, and stir. Then add cheese. If you plan on frying your egg salad mixture, mix in the cornstarch, otherwise omit.

Step 4

Form 2 oz burger like patties with the egg salad mixture. If frying the patties, place them in the freezer for 15 minutes to firm up. Once patties are firm, add 1 tbsp of canola oil in a nonstick frying pan and place on high heat. Sear patties in the hot pan for 2 to 3 minutes per side then remove from heat and sprinkle with a pinch of salt.

Step 5

To make your own spicy mayo, place 1 tsp of mayonnaise per patty in a bowl and mix together with 1/2 tsp per portion of chili crisp and set aside until the sliders are ready to be assembled.

Step 6

To build your sliders, lightly butter a nonstick pan or grill to lightly warm up the dinner rolls, add the egg patty, a dollop of chili crisp mayonnaise, a handful of sliced pickles and shredded lettuce. Place everything on a platter and serve.

08/29/2026

Brudenell Breakfast Pockets

Day 29 Today our feature community is Brudenell. This recipe is ideal for camping. It takes 35 minutes to prepare and serves 4.

Ingredients

1 package Parisienne potatoes
1 small red onion, diced
1 tsp (5 mL) Cajun spice mix
1 red bell pepper, diced
2 tsp (10 mL) dried Italian herbs
2 tbsp (30 mL) olive oil
Salt to taste
8 pork and beef breakfast sausages
4 eggs

Instructions

Step 1
Preheat the barbecue to medium-high heat (approximately 220°C or 425°F).

Step 2
In a bowl, combine the potatoes with the onion, spices, red bell pepper, Italian herbs, and oil. Season with salt.

Step 3
Place the vegetable mixture and sausages in the centre of four sheets of heavy-duty aluminum foil. Fold the foil to form airtight packets.

Step 4
Place the foil packets on the hot grill. Close the lid and cook for 15 to 18 minutes, flipping the foil packets several times during cooking.

Step 5
Open each foil packet and move the vegetables to the edges to leave a space in the centre of the packet. Crack an egg into the centre of each foil packet.

Step 6
Close the barbecue lid and continue cooking for 5 to 7 minutes, until the eggs are set.

08/28/2026

Souris Scallop And Egg Fried Rice

Day 28 Today's feature community is Souris. Today's recipe takes 30 minutes and serves 4.

Ingredients

¾ cups (175 mL) Uncooked rice
4 Scallops
1 tbsp (15 mL) Cooking oil (canola or vegetable)
2 oz (60 g) Finely diced ginger
1 oz (30 g) Diced Chinese broccoli
3 Egg whites
1 oz (30 g) Chopped green onion
½ tsp (2.5 mL) Salt
½ tsp (2.5 mL) Sugar

Instructions
Step 1
Cook rice according to package directions. After the rice is cooked, remove and let it cool overnight.

Step 2
Boil 3 ½ cups water in a pot. Add scallops and Chinese broccoli to the pot and cook for 3 minutes. Drain and dice for later use.

Step 3
Heat wok with 2 tsp. of cooking oil, and scramble egg whites over low heat for 2 minutes. Set them aside.

Step 4
Using the same wok, add 1 tsp. of cooking oil. Add ginger and fry for 30 seconds. Next, add rice from step 1 and diced Chinese broccoli from step 2. Fry for 5 more minutes on low heat.

Step 5
Add scrambled egg whites from step 3, diced scallops from step 2 and chopped green onion. Season with salt and sugar, and stir-fry until everything is mixed well (about 3 minutes). Serve immediately.

08/27/2026

Victoria By The Sea Breakfast Pizza

Today's featured community is Victoria By The Sea. This recipe takes 55 minutes and serves 4.

Ingredients

1 medium yellow potato
3 Campari or plum tomatoes
4 sliced button or cremini mushrooms
1 ½ tbsp (25 mL) extra virgin olive oil
Pinch of salt and pepper
1 sheet of frozen puff pastry, thawed, approximately 10x10 in (25.4 x 25.4 cm)
½ cup (125 mL) grated white cheddar cheese
2 sprigs chopped fresh rosemary
1 minced clove of garlic
5 large eggs
3 slices back or peameal bacon
1 tbsp (15 mL) chopped parsley
Freshly ground black pepper
Flaky sea salt
HP Sauce or similar sauce (optional)

Instructions

Step 1
Pierce potato with a fork and place in the microwave, cooking on high for 7 minutes until it’s softened. Let potato cool and then peel and grate. Place grated potato in a small bowl and set aside.

Step 2
Preheat oven to 400°F (200°C).

Step 3
Quarter tomatoes and slice mushrooms. In a small bowl, toss tomatoes and sliced mushrooms with olive oil, salt and pepper. Spread them out on a lined baking sheet. Bake for 10 minutes, then set aside.

Step 4
Remove thawed puff pastry from package and lay it on a lightly floured surface. Use a rolling pin to gently roll the dough until it’s around 9 x 14 in (22.8 x 30.3 cm). Place dough on a lined baking tray. With a sharp knife, lightly cut a slash along the edge of the puff pastry, ½ in (1 cm) from the edge, being careful not to cut through the dough. Use a fork to pierce the dough inside the slash line all over the surface.

Step 5
Crack one egg into a small bowl and beat well. Brush the edges of the dough with the beaten egg. Bake the puff pastry for 10 minutes until it begins to rise but isn’t fully cooked; remove from the oven. Set aside for a few minutes.

Step 6
Add remainder of beaten egg to the bowl containing the grated potato. Add the grated white cheddar cheese and chopped rosemary and mix well. Spread the mixture onto the puff pastry inside the raised edges. Add the roasted tomatoes, mushrooms and strips of back bacon evenly over the pizza.

Step 7
Use the back of a spoon to make four light depressions in the toppings of the pizza to crack each of the four remaining eggs. Put pizza in oven and bake for 8 or 9 minutes until egg whites are set but yolks are still runny. For a firmer egg yolk, bake for a few more minutes.

Step 8
Garnish with parsley and season each egg with freshly grated pepper and a little flaky sea salt. Serve with HP Sauce or a similar style steak or “brown” sauce for an authentic English taste.

08/26/2026

Cavendish Egg Fried Rice

Day 26. Our featured community today is Cavendish. This recipe takes 25 minutes and serves 4.

Ingredients

2 tbsp (30 mL) oil
1 small onion, diced
½ cup (125 mL) diced carrots
½ cup (125 mL) diced broccoli
½ cup (125 mL) fresh or frozen peas
2 garlic cloves, minced
4 cups (1 L) cold cooked rice
4 eggs, lightly whisked
2 tbsp (30 mL) soy sauce
¼ tsp (1.25 mL) black pepper
Chopped green onion (optional)

Instructions

Step 1
In a large nonstick frying pan or wok, heat the oil over medium-high heat. Add the onion, carrots and broccoli. Cook, stirring frequently, until the vegetables are almost tender, 4 to 6 minutes. Stir in the peas and garlic. Cook for a couple more minutes, stirring often.

Step 2
Add the rice, breaking up any clumps with a fork. Stir to combine with the vegetables. Cook for 2 to 3 minutes to heat the rice, then push the rice to the side of the pan, creating a well in the center.

Step 3
Pour the eggs into the well. Cook, stirring the eggs gently, until they are set and scrambled.

Step 4
Stir the eggs into the rice mixture, breaking up any large pieces of egg. Stir in the soy sauce and pepper. Serve garnished with green onion, if desired.

08/25/2026

Murray River Pancake Sandwich.

Day 25. Today we feature the community of Murray River. This recipe takes 30 minutes and serves 4.

Ingredients

4 whole eggs
4 egg whites
4 egg yolks
¼ cup (60 mL) milk
½ cup (125 mL) all-purpose flour
1 tsp (5 mL) baking powder
¼ cup (60 mL) sugar
½ tsp (2.5 mL) white vinegar
1 tsp (5 mL) cornstarch
8 slices bacon (optional)
4 slices sharp cheddar cheese
Maple syrup, for serving

Instructions

Step 1
In a large bowl, whisk together the egg yolks and milk until smooth. Sift in the flour and baking powder. Mix until there are no lumps.

Step 2
In a stand mixer, beat the egg whites and white vinegar on medium speed until foamy. Gradually add the sugar and cornstarch, continuing to beat until stiff peaks form.

Step 3
Gently fold the meringue into the egg yolk mixture, being careful not to deflate the batter. Transfer the batter into a piping bag for easy portioning.

Step 4
Heat a non-stick pan over very low heat and lightly grease with butter or oil. Pipe small mounds of batter onto the pan (about 8 pancakes). Cover the pan and cook the pancakes for 8 minutes per side, flipping gently. Keep warm.

Step 5
Cook the bacon in a skillet over medium heat until crispy, then set aside. In the same skillet, fry the remaining 4 whole eggs sunny side up.

Step 6
Place one pancake on each plate. Top with crispy bacon and a slice of cheddar cheese. Add another pancake on top, followed by a pat of butter.

Step 7
Top each sandwich with a sunny side up egg and drizzle with maple syrup.

08/24/2026

Vernon River Pastry Eggs Benedict

Day 24. Today the feature community is Vernon River. This recipe serves 2 and takes 40 minutes.

Puff Pastry Basket

2 sheets of puff pastry 8x10 inch (20 x 25 cm)
1 egg
Hollandaise Reduction
⅓ cup (75 mL) (75 mL) white wine
⅓ cup (75 mL) (75 mL) white wine vinegar
¼ cup (60 mL) (60 mL) thinly sliced shallots
10 black peppercorns
10 coriander seeds

Hollandaise Sauce
2 egg yolks
2 tbsp (30 mL) hollandaise reduction
¾ cup (175 mL) clarified butter
A pinch of salt

Garnish
½ cup (125 mL) (125 mL) bacon, cut into ¼ inch (0.6 cm) pieces
¼ cup (60 mL) shallots, diced
2 cups (500 mL) spinach
4 soft poached eggs
¼ cup (60 mL) spinach, cut into matchsticks

Instructions

Puff Pastry Basket
Step 1
Lay down fridge-cold puff pastry on a cutting board. Cut the puff pastry into four oval shapes using an oval shaped cutter. Using a knife, cut just the center out of two of the ovals, leaving a ½ inch (1.3 cm) border. Next, cut two ½ inch (1.3 cm) strips of pastry lengthwise down your sheet. In a bowl, crack the egg and add 1 tbsp of water and mix well.

Step 2
Using a brush, brush egg over full ovals, then lay the cut-out ovals on top making sure the edges line up. Brush the border well with egg wash. Egg wash both sides of your ½ inch (1.3 cm) strips. Carefully twist the strip as you place it onto your border all the way around until it reconnects on the other side. Brush with egg wash one more time.

Step 3
Place the ‘puff pastry baskets’ on a parchment-lined tray. Bake in a preheated convection oven at 375°F (190°C) for 20-22 minutes, until dark golden brown. Allow to cool after cooking.

Hollandaise
Step 1
Place all reduction ingredients into a small pot on medium-high heat and reduce by 80%. Strain and let cool until it’s time to make the sauce.

Hollandaise Sauce
Step 1
Add egg yolks and reduction into a medium size glass or stainless steel bowl over a simmering pot of water that is only half full so that the bowl doesn’t touch the water. Whisk nonstop until mixture is thickened and doubled in volume. Be careful not to let the eggs get too hot or they will scramble.

Step 2
Once egg mix is thick, take off the heat and start to whisk slowly in clarified butter so that it does not split. Whisk in all butter and a pinch of salt. If you are not using the sauce right away, cover it and place in a warm area to hold.

Garnish
Step 1
In a large frying pan on medium heat cook bacon. Once the bacon is slightly crispy, add shallots and cook for 1 min.

Step 2
Add spinach and toss until it’s all broken down. Remove from the pan and split it into the bottom of the pastry baskets.

Step 3
To poach eggs, fill a saucepan with about 3 inches (8 cm) of water. Add a splash of vinegar. Heat the water until it gently simmers then break a cold egg into a small dish. Holding the dish just above the simmering water, gently slip the egg into the water. Repeat this step for remaining eggs. Cook the eggs in the simmering water until whites are set and yolks are cooked as desired, 3 to 5 minutes. Remove the eggs with a slotted spoon and place them on a paper towel to drain.

Step 4
Next place two hot, soft poached eggs on top of the spinach mix in each basket, add hollandaise on top of your eggs.

Step 5
Place cut raw spinach around the eggs and in the cracks to make it look like grass. Serve right away. If you have extra hollandaise serve on the side if desired.

08/23/2026

Montague Protein Bowl

Day 23. Today our feature community is Montague. This recipe serves 2 people and takes 5 minutes to prepare.

Ingredients

4 jammy cooked eggs
1 cup (250 mL) roasted sweet potato chunks
1 cup (250 mL) brown rice steamed
½ cup (125 mL) roasted broccoli
½ cup (125 mL) roasted cauliflower
½ cup (125 mL) baked firm tofu
½ ripe avocado
¼ cup (60 mL) chickpeas
3 tbsp (45 mL) dressing of choice
2 tbsp (30 mL) nuts and seeds of choice

Instructions

Step 1
Assemble all ingredients in 2 bowls. Dress with a vinaigrette of your choice and top with jammy eggs, nuts and seeds.

Egg Farmers Of PEI

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