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Posted by on Jul 22, 2014 in Cooking, Food, Recipes | 0 comments

What We Ate: Egg In An Egg Cup

What We Ate: Egg In An Egg Cup

Egg Cup 1

Sometimes breakfast is a catastrophe in our house. I’ve learned to succumb to the fact that our children are hungry first thing in the morning and it is wise to feed them before attempting anything else for the day.

One of our favorite go-to breakfasts is an egg in an egg cup. What’s that, you ask? It’s simply a soft-boiled egg with half the shell peeled to create a make-shift “bowl”. We like to slice whole wheat toast strips for dipping. Sometimes we serve with a lightly cooked tomato.

My husband’s family hails from England so he grew up with this breakfast. His mother & grandmother enjoy finding us egg cups – our collection is growing which brings some early morning joy to the kids.

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How to make Egg In An Egg Cup:

(You can find egg cups fairly inexpensively at places such as Crate & Barrel and Ikea. Or, splurge a little for something more intricate and fun at Shapeways or Bloomingdale’s. Unfortunately, most of the really fun sets are not available at US retailers, likely because it’s not typical fare for Americans 🙁 .)

Place egg(s) in cold water. Boil on HIGH for 3-4 minutes.

Take egg out of water & crack gently along center diameter with a spoon or knife. Peel top half of egg while leaving bottom half in tact. Place in egg up & serve hot alongside par-cooked tomatoes, toast strips or other dip-able yummies.

Enjoy!

It’s fun to let the child peel the egg if they’re old enough. Be sure to remind them of the shell that remains in the cup.

What’s your go-to breakfast??

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Posted by on Jun 17, 2014 in Cooking, Recipes | 0 comments

Almond-Cinnamon French Toast

We run out of breakfast ideas daily. I dislike feeding our kids cereal, so I try for alternatives to start their morning right.

Almond-Cinnamon French Toast

Makes approx 6 slices
Preheat griddle or pan to 325°.

3 eggs
1/4 cup almond milk
Dashes of cinnamon (more or less to taste)
Wheat bread (preferably honey-wheat or whole grain), sliced
*berries
*sliced almonds
*maple syrup
*whipped cream

Scramble together eggs, milk, & cinnamon. Coat bread on both sides with egg mixture. Grill bread for about three minutes per side or until golden brown. Serve with fresh berries, bananas, or other fruit. Sprinkle sliced almonds over top. Drizzle with syrup and a dab of whipped cream for extra deliciousness.

I take the extra sixty seconds to cut the kids’ toast into letters, strips, or other shapes. It doesn’t take long and always brings a smile.

What’s your favorite go-to breakfast recipe?

Cloth napkins sewn by Precious Peanut Shop – a great alternative to paper.

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Posted by on Jul 17, 2012 in Cooking, Economical Activities, Family, Food, Healthy Lifestyle, Homemade, Recipes, Save money, Stay At Home Mom, Summer, What We Ate | 1 comment

What We Ate:  My (Not-So) Secret Dressing

What We Ate: My (Not-So) Secret Dressing

In the summer, one of my least favorite thing to do is cook indoors. Although we love using fresh, local ingredients in our meals, it just plain sucks to cook in the heat. Instead, we grill out a lot and eat salads. Problem solved.

When I was a little girly girl, I loved to eat salad. My grandmother made the best homemade salad dressing composed simply of red wine vinegar, olive oil, garlic, salt (lots of salt) and pepper. I’ve tweaked that recipe a bit but still use that one from time to time. Here’s my favorite dressing. We save a lot of money making our own, surely, and preparing our own fresh salads right at home.

    Honey Balsamic Dressing

Equal parts extra virgin olive oil & balsamic vinegar (try 2 tbsp of each for a family-sized side salad)

Honey, around 1 tbsp, more or less to taste

Honey mustard or any mustard…about 2 tsps, more or less to taste

Salt pinch

Pepper pinch

Shake well & pour over salad. Yes, it’s that easy.

I have a plethora of vinegar varieties in my pantry. Red wine, balsamic, white balsamic, white peach balsamic, seasoned rice vinegar, apple cider vinegar…and always willing to try more! They all work fine. Also, I prefer tupelo honey or raw, organic honey for it’s health benefits but any honey will do, of course. 🙂 Occasionally, I add fresh herbs, like cilantro or dill weed, or even dried herbs such as Herbes De Provence. Anything thrown in will be delectable.

Not-so secret, right?! Let me know how you like it. I can’t bring myself to ever have anything else. This dressing hits the spot every time.

Enjoy! And salúte!

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