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In the not-so-distant past, eggs were given a bad reputation due to their high cholesterol content. More recently, however, nutritional science has determined that the type of cholesterol is also important, and though eggs contain some LDL (bad) cholesterol, they contain HDL (good cholesterol), which is linked to reduced risk of cardiovascular disease. Eggs are also packed with important nutrients like choline, vitamin D, B vitamins, zinc, and vitamin K, as well as lutein, which is important for ocular health, and lots of protein.

This week’s recipe features eggs and pickled beets, which lend a hearty helping of healthy nutrients in their own right. The recipe was sent to CCSA as part of a series of emails from our resident chef, Dr. Linda Doody. She has been sharing her extensive collection of favorite recipes with friends, family, and the CCSA team as a means of maintaining connections during the COVID-19 pandemic.

“Cooking is like painting or writing a song. Just as there are only so many notes or colors, there are only so many flavors—it’s how you combine them that sets you apart.”
– Wolfgang Puck


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