Browsing Ingredients

eggs

Breakfasts

Sunny Side-Up Eggs

Eggs have to be done just right for Leo to eat them. He’s perfectly happy with scrambled eggs or egg ribbons, where the yolk is incorporated in with the whites. Forget about a dry, crumbly hard-boiled egg yolk. I was surprised when he asked for, and then devoured sunny side up eggs, but I’m happy to oblige.

Yield: 4 servings Total time: 10 minutes
Breakfasts

Baked Egg Cups

During the school year I have zero time to make breakfast, but making sure kids have a good, protein-filled breakfast can make a big difference in their school day.

These egg cups are easy to make ahead of time and reheat in the morning, and because they’re made in individual portions, they can be customized for individual tastes. At their base, they’re nothing more than eggs, milk, and cheese. Add leftover veggies, caramelized onions, jalapeños, or whatever you like for the grown-ups.

Yield: 12 cups Total time: 35 minutes
Poultry

Grilled Chicken Cobb Salad

If you’re looking for a mouth-watering salad filling enough for dinner, but still lettuce-based (so it at least seems healthy), this is it. Romaine lettuce is topped with marinated and grilled sliced chicken thighs, bacon, tomatoes, avocado, red onions, boiled eggs, and honey-dijon vinaigrette.

Yield: 4 servings Total time: 3 to 8 hours
Breakfasts

Egg Ribbons

Leo doesn’t fall for recipes that trick kids into eating healthy foods, but he loves eggs in almost any form, and having another way to prepare them is great.

To make ribbons, you gently cook a circle of eggs like a crepe, then roll the crepe and slice it into ribbons.

Yield: 1 serving Total time: 10 minutes
Breakfasts

Pressure Cooker Sous Vide Egg Bites

If you’ve had the Starbucks Sous Vide Egg Bites, you know they’re delicious, but they’re also expensive. These copycat egg bites are easily made at home with a blender, silicone baby food mold, and pressure cooker.

Yield: 6 egg bites Total time: 45 minutes
Breakfasts

Cheesy Egg Wraps

Fill tortillas with scrambled eggs, shredded cheese, and sautéed bell peppers, bacon, and jalapeño. Fold into a burrito and toast in a hot skillet until crispy and golden. These are perfect for breakfast or for a weeknight dinner, and they freeze well.

Yield: 4 servings Total time: 40 minutes
Breakfasts

Pressure Cooker Boiled Eggs

“Boiling” eggs in an electric pressure cooker gives you consistent results and eggs that are really easy to peel.

Yield: 6 eggs Total time: 30 minutes
Munchies

Soy Eggs

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.

Yield: 6 eggs Total time: 6 hours 30 minutes
Breakfasts

Guy & Leo’s Ham & Egg Cups

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.)

Yield: 4 servings Total time: 40 minutes
Pork

Avocado, Prosciutto, & Egg Open-Faced Sandwiches

These sandwiches are the perfect weeknight dinner after a long day at work. They take no time at all to make, but are so delicious.

Yield: 4 servings Total time: 15 minutes