It's no small secret that I'm a total "Top Chef" junkie.  I've been a devoted fan of the show since its inception, and am consistently impressed by the talent displayed by the contestants, as well as the successes they achieve long after their respective seasons conclude.  So of course I was beyond thrilled to be invited to an exclusive luncheon hosted by Eggland's Best to celebrate the brand's partnership with none other than "Top Chef" Season 1 alum Candice Kumai.  As you my know, October is National Breast Cancer Awareness Month, and Eggland's Best and Candice want to remind consumers that a healthy lifestyle can play a key role in breast cancer prevention.  To that end, throughout the month of October, Eggland's Best eggs will feature a pink "EB" stamp alongside the signature Susan G. Komen for the Cure Running Ribbon.

Held at the iconic Bryant Park Grill, the luncheon allowed me to sample an array of dishes designed by Candice and featuring Eggland's Best eggs, including a So Cali Nicoise Salad, Salmon Stuffed Deviled Eggs, a Sun-Dried Tomato & Mushroom Frittata, a Hangover Breakfast Burrito, Cherry-Pistachio Clafoutis, and Strawberry Cupcakes.  I also got a sneak peek at Candice's new cookbook, Cook Yourself Sexy, which features super simple recipes designed to help you look and feel healthier.  During the luncheon, Candice (who is every bit as impressive in person as she is on TV) emphasized that eggs are one of her favorite "foods with benefits," and that they play a starring role in her Cook Yourself Sexy.  Candice particularly favors Eggland's Best eggs because they are packed with double the amount of Vitamin D, two times the amount of omega-3s and 10 times the amount of Vitamin E when compared to regular eggs.  As Candice pointed out, eggs are a great source of lean protein and provide a fabulous option for those seeking to limit their intake of red and processed meats.  I left the luncheon inspired and ready to pick up a carton of Eggland's Best eggs so that I could whip up some of the fabulous dishes in Candice's book!  And of course I just had to share the recipes for my favorite dishes from the luncheon with you, so be sure to scroll down to check them out for yourself.  For more information and recipes from Eggland's Best, visit www.egglandsbest.com.

So Cali Nicoise Salad
From Candice Kumai's "Cook Yourself Sexy"
Makes 4 servings

Ingredients:
For the salad:
2 large eggs (optional)
1 large bunch arugula, washed and dried
1/2 cup canned kidney beans, rinsed and drained
2 tablespoons capers, whole
1/4 cup Nicoise olives, whole
1/2 red onion, thinly sliced
1 avocado, thinly sliced
1 (5-ounce) can water-packed albacore tuna, drained

For the vinaigrette:
2 tablespoons balsamic vinegar
1 tablespoon Dijon mustard
1 teaspoon agave nectar
2 tablespoons extra-virgin olive oil
1/2 teaspoon sea salt

Directions:
To make the salad:
1.  If using eggs, in a medium saucepan, cover the eggs with water and bring to a boil over medium-high heat.  Cover the pan, turn off the heat, and let sit for 10 minutes.  Place the eggs in a large bowl of cold water until they cool completely and can be peeled, about 6 minutes.  Peel, thinly slice, and reserve.
2.  Divide the arugula among 4 salad bowls. Top each serving with the kidney beans, capers, olives, onion, avocado, tuna and egg, if using.

To make the vinaigrette:
In a small bowl, whisk together all the ingredients for the vinaigrette.  Drizzle over the salads and serve stylishly!

Sun-Dried Tomato & Mushroom Frittata
Recipe from Candice Kumai's "Cook Yourself Thin"
Makes 6-8 servings

Ingredients:
1 tablespoon extra-virgin olive oil
1 cup thinly sliced cremini mushrooms
1 leek, white and light green part only, cut lengthwise, rinsed and thinly sliced in half-moons
2 garlic cloves, finely minced
3/4 cup sun-dried tomatoes (dry-packed)
8 eggs, beaten
1 teaspoon sea salt
1/8 teaspoon black pepper
1 tablespoon finely grated Gruyere
2 tablespoons julienned fresh basil (optional)

Directions:
1.  Preheat the oven to 350 degrees.  Lightly grease a round 9" or 10" pie plate with nonstick cooking spray.
2.  Heat the oil in a small saute pan over medium-low heat.  Add the mushrooms and leek to the pan and saute until just softened, about 8 minutes.  Add the garlic and cook until fragrant, about 2 more minutes.  Reduce the heat to low and cook until soft and the moisture has evaporated.
3.  Place the sauteed vegetables in the pie plate, along with the sun-dried tomatoes.  Allow the mixture to cook for about 3 minutes.
4.  In a medium bowl, whisk together the eggs, salt and pepper.
5.  Gently pour the egg mixture over the leek, mushrooms and tomatoes.
6.  Place the pie plate on the middle rack of the oven and bake for 35 minutes.
7.  Remove the frittata from the oven and cool just ever so slightly.  Divide into 6 to 8 servings.  Top each with the Gruyere and fresh basil, if desired.  Serve immediately.