Eggs-Ceptional Menu Items for Entertaining


Gingerbread Travel Cakes © Courtesy of Egg Farmers of Ontario

Feeding a crowd can be stressful, especially with all the worry and endless questions!

Will there be enough for everyone? Will everyone like it? Does it look appetizing? If you have eggs, you can answer yes to all of these questions and more! Plus, you know that you will be feeding your guests with delicious, nutritious food made with high-quality ingredients.

When you buy eggs in the grocery store, you are supporting the more than 500 egg farm families across Ontario. Whether they are white or brown, enriched, free run, free range or Omega-3, Ontario egg farmers work hard to ensure you can easily choose the type of eggs you want to enjoy.

Eggs are also a source of 13 essential nutrients and protein to help your guests stay healthy and full for longer. When you combine those eggs with other ingredients, the options are endless, like this Chicken Caprese Quiche for example. It’s loaded with vegetables, serves 8 people and is easy to make! Or these Devilled BLT Egg Sliders that are a scrumptious new way to enjoy traditional devilled eggs.

Finish off your spread with these bite-sized Gingerbread Travel Cakes that can be decorated for any occasion.

gingerbread travel cakes
© Courtesy of Egg Farmers of Ontario

Gingerbread Travel Cakes

Yield: 12 | Prep Time: 15 minutes | Cook Time: 20 minutes


  • 1½ tbsp (23 ml) softened coconut oil or shortening
  • 2 tbsp (30 ml) finely ground almonds
  • 200g almond paste
  • ½ cup (125 ml) finely ground almonds
  • ⅓ cup (75 ml) salted butter, softened
  • 3 eggs
  • 2 tbsp (30 mL) fancy molasses
  • 1 tbsp (15 ml) cornstarch
  • ½ tsp (2 ml) each ground allspice, cinnamon and ginger
  • ¼ tsp (1 ml) each ground cloves and nutmeg
  • 100 g good-quality white chocolate, chopped
  • Assorted sprinkles (optional)


  1. Preheat oven to 350°F (180°C).
  2. Using a pastry brush, grease a 12-cavity mini Bundt pan or mini muffin pan generously with coconut oil or shortening. Place about ½ tsp (2 ml) ground almonds into each cavity, shaking pan to coat bottoms. Set aside.
  3. In a food processor, combine almond paste, ground almonds, butter, eggs, molasses, cornstarch, allspice, cinnamon, ginger, cloves and nutmeg. Process for about 30 seconds or until emulsified and no almond paste chunks remain.
  4. Pour batter equally, about ⅓ cup (75 ml), into greased cavities of prepared pan. Bake for 18-20 minutes or until puffed.
  5. Let cool in pan for 5 minutes before inverting cakes onto a cooling rack. Let cool completely.
  6. Place white chocolate in a small microwave-safe bowl. Microwave for 45 seconds, in 15-second increments, stirring each time, until just melted. Stir until chocolate has completely melted. Scrape melted chocolate into a small disposable resealable bag (or use a piping bag fitted with a plain tip). Snip off a small corner and drizzle chocolate over tops of cooled cakes. Let set 5 minutes before covering with desired sprinkles.

Tip: A 24-cavity mini muffin pan can be used in place of a mini Bundt pan. Follow greasing instructions and fill cavities three-quarters full with batter. Bake for 15 minutes or until puffed and edges are deep golden.

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Ontario eggs are healthy, easy to prepare, affordable and produced by local farmers. Egg Farmers of Ontario is pleased to offer you recipes, cooking techniques and tips to simplify meal preparation.


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