Ask the Kiddo on any given morning, noon or night, what she wants for a meal and chances are you will hear an emphatic "Scrambled eggs!"
Not only does she eat about 3-4 eggs at a time, but she loves to help cook them. She even reminds me about the pinch of salt when I forget it.
Last weekend, I thought we would expand on the egg repertoire a bit since the Kiddo has been on a meat strike these days. I fixed the most protein laden breakfast I could muster. Starting with a tofu-fruit smoothie and moving onto pancakes and shirred eggs.
The pancake was more of a clafouti, as much egg as flour. That results in this huge, fluffy baked pancake. The recipe is from Gourmet and calls for apples. You don't have to use just apples, come early summer, you can use fresh berries. Just skip the step where you cook the fruit. Add the strawberries to the skillet with the melted butter, pour on the batter and bake. I prefer just powdered sugar on the strawberry version, as the recipe calls for. But the apple version tastes better with maple syrup.
I also served up shirred eggs just to change things up a bit. Shirred eggs are a classic dish, but you don't see it too often on menus these days. I love it for brunch since you can make individual portions ahead and keep warm. The recipe easily adjusts up.
Looking for this recipe? It will be part of an upcoming book with Ali at Cleaner Plate Club.
Art work for this post provided by the Kiddo herself.