"Little kids love cookie cutters." (mom of 2) The Kid Kritics made this recipe themselves in a cooking class and they had a blast. Here's what they had to say, "Outstanding ... I love these eggs… so healthy, so delicious ... So good I want it for breakfast, lunch and dinner ... Hit the spot ... This was yummy and it made me feel good!" One girl came back a few days later after making them again at home and said, "We made them this morning for my birthday breakfast!"
Skillet on burner over medium heat
Cookie cutter, skillet, spatula
about 5 minutes
2, depending on ages
Cooking sprayLightly spray skillet and heat over medium heat.
2 slices whole grain or gluten-free bread (Suggested brand: Rudi's Organic Bakery)Cut out centers with cookie cutters. For best results, use simple shapes. Place bread in skillet.
2 eggs (free-range if possible)
2 Tbs shredded cheese (Suggested brands: Cabot Creamery or Lisanatti)
Dash seasoned salt
Dash paprikaWhisk eggs, cheese, and seasonings together and slowly pour into cut-out bread spaces, about 3/4 full. Cook until tops are set and begin to puff up a bit - cover with a lid to help them cook more evenly. If desired, flip over and cook an additional 30 seconds. Serve warm!
Rather than whisking eggs together, crack eggs and ease each into a cut-out space in bread then sprinkle with toppings. Add a dash of parsley, oregano, or turmeric for added color and nutrients. Serve with salsa or marinara sauce for dipping. Use sea salt instead of seasoned salt. Add ground or prepared mustard for added flavor. Slice into strips for younger children.