The Cookbook for Kids. Lisa Atwood
sausage& cheese scramble
d
id you know?
“Eggs in a hole” has lots of different names, depending on who you talk to. It also goes by “eggs in a basket,” “bird’s nest,” “frog in the hole,”
or “toad in the hole.”
breakfast 23
first cut the holes
Spread both sides of the bread evenly with the butter. Using a 3-inch (7.5-cm) round cutter, cut a circle out of the center of each piece of bread and set aside.
then cook the eggs and bread
Heat a 12-inch (30-cm) nonstick frying pan or griddle over medium heat until hot, but not smoking. Add a little bit of butter, carefully tilting and swirling the pan to spread the butter evenly over the pan bottom. When the pan is hot and the butter is melted, place the bread, including the cutout circles, in a single, even layer in the pan. Crack an egg into the hole in each slice of bread and sprinkle lightly with salt and pepper. Let the egg cook until it just begins to turn opaque, 2–3 minutes. Slide a spatula under each slice of bread and its egg and carefully turn them over together. Continue to cook until the yolk is still runny but the white is cooked through, about 30 seconds more. Turn the cutout circles as well, cooking them until nicely browned on both sides.
finally serve the eggs
Using the spatula, slide each egg in a hole onto a serving plate with a “hole” alongside it. Serve hot.
Makes 4 servings
what you need
Sandwich bread 4 slices
Butter 2 tablespoons, plus more
for cooking the eggs Large eggs 4Salt and freshly ground pepper
eggs in a hole
d
id you know?
Adding just a teaspoon of water to beaten eggs before cooking gives them a slightly lighter and more airy texture than plain cooked eggs. The water creates steam, which forces air through the eggs, making them fluffier.
breakfast
24
firstbeat theeggs
Crack the eggs into a bowl. Season with salt and pepper and add 1 teaspoon water. Whisk the eggs just until the whites and yolks are blended.
then cook the eggs
Place a 7-inch (18-cm) nonstick omelet pan over medium-high heat. When the pan is hot, add the butter, carefully tilting and swirling the pan to spread the butter evenly over the pan bottom. When the foam subsides, add the eggs and let cook for a few seconds. Using a spatula, push one side of the omelet toward the center of the pan, tilting the pan gently so the uncooked egg runs under the cooked egg and over the exposed pan bottom. Continue along the other sides of the pan until there is no more runny egg. The top should still be creamy. Add a couple spoonfuls of your favorite fillings over the top of the omelet.
finally serve the omelet
Holding the omelet pan by the handle over a serving plate, slide the omelet onto the plate. Let the omelet cool slightly. Then, using your fingertips or a fork and knife, roll it up to conceal the filling inside. Serve hot.
Makes 1 serving
what you need
Large eggs 2Salt and freshly ground pepperButter 1 teaspoon
popular fillings
Shredded cheese, ham, cooked bacon, avocado, bell peppers, onions, and tomatoes
the perfect omelet
d
id you know?
The traditional tall parfait glass is perfect for seeing the layers of fruit and yogurt in this light treat. If you don’t have one, your favorite dessert bowl will also do.
breakfast 27
w
hat you need
Vanilla yogurt 1 container (about 6 oz/185 g)
Mixed berries, such as blueberries, blackberries, and raspberries 1⁄3 cup (112 oz/45 g)
⁄
Granola 2 tablespoons
firstlayer the parfait
Spoon the yogurt into the bottom of an individual bowl or parfait glass. Spoon the berries in an even layer onto the yogurt. Spoon the granola over the top.
thenserve the parfait
Serve cold with a spoon for digging down through the layers.
variation kiwi and yogurt parfaits
Instead of berries, use 1 kiwi, peeled and sliced or diced.
Makes 1 parfait
berry & yogurt parfaits
did you know?
Grapefruits look and taste very different from grapes, but they share the same name. Why? Because grapefruits grow in bunches—the same way grapes do!
breakfast
28
firstcut the grapefruit
Preheat the broiler. Line a baking sheet with aluminum foil. Cut the grapefruits in half crosswise and use a small serrated knife to loosen or separate the segments.
thenbroil the grapefruit
Arrange the grapefruit halves, cut sides up, on the prepared sheet. Sprinkle each half with 1 tablespoon of the brown sugar. Have an adult help you place the grapefruit halves in the broiler about 4 inches (10 cm) from the heat source. Broil until the sugar has melted and is bubbling, 2–3 minutes.
finally serve the grapefruit
Transfer the grapefruit halves to individual bowls and serve at once with a grapefruit spoon, if desired.
Makes 6 servings
broiled grapefruit halveswhat you need
Grapefruits 3
Golden brown sugar 6 tablespoons (21⁄2 oz/75 g) firmly packed
d
id you know?
You’re better off using really ripe, even brown-speckled bananas for this big loaf. The riper the bananas, the more flavorful and moist the bread will be.
breakfast 29
first mix the ingredients
Preheat