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.
After years of using the pancake recipe from the red plaid Better Homes & Gardens cookbook I got in college, I decided to look for a recipe that was a little more special. These pancakes are truly fluffy and delicious. The recipe makes a big batch, which is great if you have houseguests, or you can refrigerate leftovers and heat them in the toaster later in the week.
Serve with bacon.
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.)
My genius team realized how easy (and amazing) it was to pull together a waffle bar at work. Some people brought batter, some brought waffle irons, some brought toppings, and they served fresh waffles all morning.
The batter for these yeast-based waffles rises on the counter overnight – in the morning, just beat in the eggs and baking soda, and cook on the waffle iron.
These waffles are light, fluffy, crispy, and delicious.