Mini Cooks Do Breakfast: Egg in a Basket

One of the very first things I ever learned to cook was an over easy egg. I wasn’t very good at it, but my dad kept trying to teach me — for years! I finally got the hang of it, moved to London, and learned how to make this Egg in a Basket dish, which had me hooked. It’s a simple little breakfast that will fuel your family through the morning, and it’s fun to make too!

Kids of all ages can get in on using cookie cutters to cut the hole in the bread, cracking the egg, pouring it into the “basket”, and sprinkling with salt and pepper. Older kids can handle everything from start to finish, including the exciting part: flipping the toast!

Mini Cooks Breakfast: Egg in a Basket // Frock Files

Ingredients:

1 slice of bread
1 egg
1 tablespoon mayonnaise
Cooking spray
Salt and pepper to taste

Instructions:

Mini Cooks Breakfast: Egg in a Basket // Frock Files

1. Heat a frying pan on medium to medium-high. While it’s heating, have your little one press a hole into the center of the bread using a cookie cutter. (Don’t discard the extra bread!)

Mini Cooks Breakfast: Egg in a Basket // Frock Files

2. Have your Mini Cook spread the mayonnaise generously on both sides of the bread. Using mayonnaise is a trick I use when grilling bread because it crisps nicely and tastes just like butter – and it’s easier to spread! Coat the frying pan with cooking spray and place the bread in the pan.

Mini Cooks Breakfast: Egg in a Basket // Frock Files

3. For kids who aren’t used to cracking eggs, have them crack the egg into a bowl first. That way any shells or broken yolks won’t be a problem – you can just start over. Once the egg is in the pan, it’s much more difficult! Pour the egg into the hole and sprinkle the toast with salt and pepper. Allow the egg to cook for 60 to 90 seconds.

Mini Cooks Breakfast: Egg in a Basket // Frock Files

4. Once the bottom is cooked and the whites look creamy, use your spatula to flip the toast over. This is a job for big kids or grown ups — little kids can take on the job of sprinkling salt and pepper again. Cook for another 30 to 60 seconds. Slide the toast onto a plate — breakfast is served!

I like to save the cut out part, which I’ll cover in raspberry jam as “dessert”! All meals should have one, don’t you think?

P.S. In case you missed it, here are MJ’s five best tips for cooking with kids!

Mini Chefs: A new miniseries about cooking with kids

Cheesy Kale and Egg White Turnover

Cheesy Egg White and Kale Turnover | Frock Files

We usually try to eat light in the mornings, but on the weekends I always want something a little more decadent. These savory breakfast turnovers are a heftier version of what we usually eat for breakfast on busy week mornings. While our usual breakfast sandwiches are open faced, these are crunchy, buttery pockets filled with egg-y, cheesy, kale-y goodness. We use egg whites and Laughing Cow cheese (my favorite thing ever!) to keep us from feeling too guilty, and the kale is a tasty vitamin bonus.

The best thing? They take about 5 minutes of hands-on time. Oh wait, that’s the second best thing. The real best thing is that they taste like heaven.

Cheesy Egg White and Kale Turnover | Frock Files

Ingredients

Pillsbury pie crust (or your own pie crust recipe)
1/3 cup egg whites
1/4 cup baby kale (or regular kale, broken up into bite sized pieces)
2 wedges Laughing Cow cheese
1 regular egg, beaten
Salt/pepper to taste

Instructions:

1. Preheat oven to 425 degrees. Cut your pie crust into 5-6″ squares. Each Pillsbury crust will make 2 squares. Place on a baking sheet lined with parchment paper. Spread one Laughing Cow cheese wedge on each square, leaving 1/2″ around the edge.

2. In a frying pan on medium or medium to low heat (depending on your stove), pour in your egg whites and immediately follow with the baby kale. Scramble everything together. The moisture from the egg whites will help the kale to soften and wilt. Distribute evenly between the two crusts.

3. Fold the crust over so that it forms a triangle. Brush with regular egg. Sprinkle with salt and pepper. Cut a slit for steam to escape. Bake for 12-14 minutes.

Frock Files | More Simple Recipes

Easy Hawaiian Bread Pudding

Easy Banana and Cinnamon Bread Pudding

Since the holidays are such a busy period, I’m always trying to maximize my time by making big batches of food. This banana bread pudding is great for breakfast and dessert, and it’s one of those crowd pleasers that makes for an excellent food gift too. Layers of ripped bread, slices of banana, and raisins are soaked in a sweet (but not too sweet) custard and dusted with cinnamon. What’s not to love? It’s no wonder we all fight over this when my mom makes it for Thanksgiving!

If you’re short on time, you can prepare early by ripping up the bread, slicing your bananas, and measuring the raisins the night before. Then all you’ll need to do is prepare the custard, layer, and pop it in the oven! This is my trick for all the holiday parties we go to. It goes swimmingly with a scoop of vanilla ice cream.

Easy Banana and Cinnamon Bread Pudding

Ingredients:

2 loaves (1 lb. each) Hawaiian sweet bread*
1 cup raisins
2 tsp cinnamon-sugar
2 to 3 bananas
1 cup butter
1 ½ cups sugar
4 cups milk
6 eggs, slightly beaten
2 teaspoons vanilla

* You can usually find King’s Hawaiian sweet bread at Target. If you can’t find the loaves, you can use the sandwich rolls. If you can’t find Hawaiian sweet bread at all, you can try any bread that has a good dinner roll-type texture.

Easy Banana and Cinnamon Bread Pudding

Instructions:

1. Preheat your oven to 350-degrees. Grease a 9″ x 13″ cake pan.

2. Break apart both loaves of bread into bite sized chunks. Spread one loaf onto the bottom of the pan. Sprinkle raisins, 1 teaspoon of cinnamon, and banana slices on top of the first loaf. Cover with the second loaf.

3. In a pot, melt butter, sugar, and milk. Remove from heat and allow to cool, then add the eggs and vanilla. Pour the mixture over the bread. Sprinkle with the remaining cinnamon. Bake for 45 minutes. Allow to cool in the pan, on a wire rack.

Easy Banana and Cinnamon Bread Pudding

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Crisp and Creamy Cranberry Bars

Crisp + Creamy Cranberry Bars

With the holidays coming up, I wanted to feature a few recipes that make great gifts. These crisp and creamy cranberry bars are total crowd pleasers, so they’re a good bet whether you’re taking them to share at the office, or brunch, or to leave on a neighbor’s doorstep. I’ve been making these for years and they’re always a hit!

With a hint of orange and the brightness of the cranberries, all wrapped up in a crunchy, cinnamon crust, we like eating these for both breakfast and dessert.

This recipe comes from the November 2008 issue of Cooking Light. The original recipe calls for an 11″ x 7″ pan but I find that they work better in an 8″ or 9″ round pan.

Crisp and Creamy Cranberry Bars

Ingredients

Crust:
4.5 ounces all-purpose flour (about 1 cup)
1 cup quick-cooking oats
1/2 cup packed brown sugar
1/4 teaspoon salt
1/4 teaspoon baking soda
1/4 teaspoon ground cinnamon
6 tablespoons butter, melted
3 tablespoons orange juice
Cooking spray

Filling:
1 1/3 cups dried cranberries (about 6 ounces)
3/4 cup sour cream
1/2 cup granulated sugar
2 tablespoons all-purpose flour
1 teaspoon vanilla extract
1/2 teaspoon grated orange rind
1 large egg white, lightly beaten

Instructions:

1. Preheat your oven to 325-degrees. Combine the crust’s dry ingredients in a bowl with a whisk. Add the butter and orange juice, and stir until the mixture is well combined and crumbly. Press into the bottom of a greased pan, reserving one cup for the topping.

2. Combine the ingredients for the filling by stirring well with a spoon. Spread evenly over the crust. Top with the reserved flour mixture.

3. Bake for 40 to 45 minutes or until golden brown. Enjoy warm or chilled (really, it’s great either way).

Crisp and Creamy Cranberry Bars

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Easy Maple Apple Tart

Easy Maple Apple Tart | Frock Files

Ever since I introduced my mother-in-law to the easiest apple butter recipe a few weeks ago, she’s been on an apple kick. One of the coolest things about James’ mom is that, even at 79, she always wants to try new things — especially in the kitchen. So for the past two weeks she’s brought us bags full of different types of apples. We never remember their names (though she does) but we love them all.

With our overabundance of apples lately, I decided this: to heck with variety; I’m doing another apple recipe! I hope you don’t mind. But these are so easy and so delicious that I’d feel bad keeping the recipe from you.

Easy Maple Apple Tart | Frock Files
Easy Maple Apple Tart | Frock Files

Ingredients:

Puff pastry
2 large apples
1/4 cup maple syrup
2 tablespoons brown sugar
1/4 teaspoon cinnamon
1/2 teaspoon vanilla
1/8 teaspoon salt

Instructions:

1. Preheat your oven to 415 degrees. Line a baking sheet with parchment paper. Allow your puff pastry to thaw while you prepare the apples.

2. You have a choice here: core your apple or cut it on four sides. We don’t have an apple corer, so I cut mine. It’s pretty both ways! Then cut those into thin slices and put them in a big bowl.

3. Microwave the maple syrup for 30 seconds, then pour it over the apples. Add the brown sugar, cinnamon, vanilla, and salt. Stir so each piece of apple is coated in sweet maple-y goodness.

4. Unfold your puff pastry and cut it in half. Lay your apple slices on top of the pastry, overlapping each. If you end up with lots of extra apple, just make another tart! No one will complain. Drizzle any remaining syrup/sugar mixture over the tart*. Bake for 15-20 minutes, then devour immediately.

Note: The black portion is where the maple dripped onto the crust — it’s not burnt. To avoid getting blackened crust, make sure you only drizzle the maple/sugar mixture on the apple portion.

Easy Maple Apple Tart | Frock Files

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