We’ve fallen in love with the soy-marinated boiled eggs found at ramen shops and the festivals at Leo’s school, and they’re so easy to make at home. We use medium-boiled eggs (though the little dude likes them hard-boiled), and soak them in a solution of soy sauce, sherry vinegar, and sugar.
Including small kids in meal preparation is a great way to pass on healthy eating habits and to foster a sense of family. Leo loves to watch and help us cook (and has always loved to crack eggs), so this is a great recipe for him.
Guy helps him line muffin tins with sliced ham, add cheese, crack an egg into each cup, and top with halved cherry tomatoes. The cups bake for 20 minutes and are a delicious breakfast.
(Kids may prefer that their eggs be scrambled in the cups.)
I got an e-mail a few weeks ago with the subject “Another Levesque Recipe,” but it wasn’t from any of my dad’s relatives that I knew. It was from Richard Levesque, a very nice gentleman from Houston who ended up being related to us about eight generations back. He had found this site on the Internet and decided to ask if our family trees were intertwined. They are – we’re both descendants of Robert Levesque who settled in Quebec around 1679.
In this recipe, browned sausage, pancake batter, and cheese create a tasty brunch casserole.
This is one of my favorite recipes, one that I used to make often for family and friends. Rice noodles, lime juice, ground peanuts, and fish sauce are a delicious combination. I typically omit the bean sprouts. And yes, you really use a whole tablespoon of red pepper flakes. Trust me.