Just in time for that Spring feeling, we bring you back a most kid-friendly breakfast. Or, if you’re like Leslie & Kay, founders of grandparentlinkslink.com, breakfast isn’t just for the am — we do a breakfast at dinner for the grandkids! Kids love it when you mix it up.
Grandparents can really rise to the occasion, yes, they can give kids the extra cookie, or maybe have dessert first, or maybe well, you get the picture (!) We say, do all those things…of course in moderation, and first and foremost, follow the parents and their wishes and food requests when it comes to their kids.
Get creative with a great breakfast that is as tasty as it is appealing to any picky eater!
Grilled Cheese & Scrambled Egg ‘Chick’*
2 slices sharp cheddar cheese
1 Tbsp. salted butter, at room temperature
2 whole-wheat bread slices
1 large egg, beaten
2 fresh blueberries
⅓ ripe avocado, thinly sliced
- Cut 1 corner off 1 cheese slice, making a small triangle shape (for a “nose”). Set aside.
- Spread butter over 1 side of each bread slice. Place one bread slice, butter-side down, in a small nonstick skillet over medium-high heat. Top with cheese slices and remaining bread slice, butter-side up. Cook, flipping once, until bread is browned and cheese is melted, 2 to 3 minutes per side. Transfer sandwich to a plate. Add egg to skillet; cook, stirring constantly, until just set, about 1 minute. Transfer scrambled egg to a plate.
- Using a sharp knife or large cookie cutter, cut sandwich into an egg shape; cut a zigzag line through the middle of the oval, creating 2 “cracked egg” halves.
- To assemble, place scrambled egg on a serving plate; position avocado slices below egg for a “nest.” Top avocado slices with sandwich halves. Place blueberries on top of egg for “eyes”; place reserved cheese triangle cutout, pointed tip facing down, for the “beak.” Serve immediately.
For another ‘art food’ idea, be sure to see our article on ‘Fun with Food’
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*Recipe reprinted from: https://people.com/food/tia-mowry-grilled-cheese-scrambled-egg-chick-recipe/