It is estimated that approximately 20% of the U.S. population will be older than age 65 by the year 2050. A rise in age-related cognitive disorders is thus expected to also increase with the aging population. Poor diet in utero and during early childhood can lead to lasting changes including impairments in cognition and accelerated brain aging. Therefore, effective dietary strategies must be employed to mitigate age-related changes and deficits in cognitive function throughout the lifespan. If you are what you eat, then eggs and produce truly are “brain food.” Egg yolks are the top source of the nutrient choline in the U.S. diet. Produce like beets, broccoli and whole grains contain high amounts of betaine, a closely related cousin to choline. Both nutrients have been shown to promote cognitive development and maintenance. However, since 90% of Americans don’t get enough choline or fruits and vegetables in their diet, there is ample opportunity to educate clients and patients on the synergies of eating eggs and produce together and the potential cognitive health benefits that may result from this pairing.