Mornings during the pandemic are a scramble to get everyone up, in front of laptops, and ready for a day of remote learning and work. I usually realize at some point mid-morning that I never ate anything, and I’m now starving.
Sugary breakfasts aren’t helpful, so lately I’ve been craving something more savory. This filling bowl of oatmeal is ready in minutes, keeps me going for hours, and is delicious, once you get used to the idea that oatmeal doesn’t have to be sweet.
I’ll use name-brand ingredients here, since the directions for preparing oatmeal are specific to the brand and style of oats, and because the saltiness of the dish depends on the type of broth and salt used. If you’re using different brands, follow the oatmeal’s package directions (adding the egg two minutes before the end), and season according to your own taste.
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.
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.
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.
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.)