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Recipes by
Andrea Hinchco
EGGS WITH A DIFFERENCE
Andrea Hinchco offers two easy
breakfast recipes
Unless there is an allergy problem, eggs are both nutritious and
fascinating for children.
This simple trick makes eggs on toast appealing to everyone, and is a
good way to encourage jaded appetites to tuck into a fun meal.
Eggs in toast
This is a good recipe for the older, budding chefs in the family to do
themselves.
1. Using a cookie cutter of choice ( hearts and stars are nice and
simple), cut a shape out of the centre of a thick slice bread.
2. Melt a little butter in a non-stick frying pan and cook the bread
slice on one side until golden. Flip the bread.
3. Crack an egg into a cup and pour gently into the cut out shape. Cook
until the egg is done to your liking. If you prefer them set on top you
can cover the pan with a lid for a minute or two, or leave lid off for
sunny side up.
4. When cooked carefully remove and serve.
“PAIN PERDU”
All ages of kids and adults love this French method of using up stale
bread or brioche. Again this is an easy recipe for little hands to help
with.
200ml milk
2 drops vanilla extract
¼ tsp. ground cinnamon
1 large egg
4 slices stale bread, a bit over 1 cm thick, cut into 8 triangles or if
a baguette diagonally into ovals
25g butter
TO SERVE:
Caster sugar or icing sugar
Maple syrup and banana or fruit coulis
1. Mix the milk, vanilla and cinnamon in a shallow dish. Beat the egg in
another dish. Briefly dip the bread slices in the milk, then in the egg to
cover both sides.
2. Melt the butter in a large, non-stick frying pan over a medium heat
and drop the triangles into the pan. Cook for 3-4 minutes on each side
until golden brown.
3. Transfer to a plate, dust with the sugar of choice and serve with
maple syrup and banana or fruit coulis
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