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n o i t c u d o r t n I Some days, it seems impossible to squeeze in a delicious breakfast for kids; beetween work, school and extracurricular activities, healthy breakfast ideas may not be on top of your agenda. That’s where this cookbook comes in handy. The next 26 pages contain delicious breakfast ideas that were inspired by what I like to eat as a child. They will make your family’s mornings nutritious fun, and easy. Ready to jump in? Turn the page for delicious breakfast for kids!

1. egg benedict.

Method 1. Cook the bacon: until the bacon is browned on both sides. 2. Bring poaching water to a simmer: Bring a large saucepan with water to a boil, then add 2 teaspoon of vinegar. Bring the water to a boil again, then lower the heat to a bare simmer. 3. To make hollandaise sauce, melt 10 Tbsp unsalted butter. Put 3 egg yolks, a tablespoon of lemon juice, 1/2 teaspoon salt in a blender, blend on medium to medium high speed for 20-30 seconds, until eggs lighten in color. Turn blender down to lowest setting, slowly dribble in the hot melted butter, while continuing to blend. Taste for salt and acidity and add more salt or lemon juice to taste.

Bacon Strips

Water + Vinegar

Butter + Yolks + Lemon Juice + Salt

Method 4. Poach the eggs: crack an egg into a small bowl and slip it into the barely simmering water. 5. Toast the English muffins: As soon as all the eggs are in the poaching water, begin toasting your English muffins. 6. Assemble your Eggs Benedict: To assemble, butter one side of an English muffin. Top with two slices of bacon or 1 slice of Canadian bacon. You can trim the bacon to fit the muffin if you’d like. Put a poached egg on top of the bacon, then pour some hollandaise over. Sprinkle some parsley over it all and serve at once.

Poached Egg

English Muff in

2. baked potato

Method 1. Heat and Wash: Heat oven to 350 degrees and position racks in top and bottom thirds. Wash potatoes thoroughly with a stiff brush and cold running water. 2. Poke the potatoes: Using a standard fork poke 8 to 12 deep holes all over the spud so that moisture can escape during cooking. 3. Coat lightly with oil: Sprinkle with salt and place potato directly on rack in middle of oven. Place a baking sheet on the lower rack to catch any drippings. 4. Bake 1 hour: or until skin feels crisp but flesh beneath feels soft. Serve by creating a dotted line from end to end with your fork, then crack the spud open by squeezing the ends towards one another. It will pop right open. But watch out, there will be some steam. Add sour cream as toppings if using.

Wash the potatoes

Coat with Oil + Salt

3. french toast

Method 1. Beat together 2 eggs, 2/3 cup milk, salt and 1 teasppon of vanilla. 2. Heat a lightly oiled griddle or skillet over medium-high heat. 3. Dunk each slice of bread in egg mixture, soaking both sides. Place in pan, and cook on both sides until golden. Serve hot. Tips: Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Egg + Milk + Salt + Vanilla

Heat the skillet Drunk the bread in egg mixture

4. omelette

Method 1. Crack the eggs: into a mixing bowl with a pinch of sea salt and black pepper. Beat well with a fork. 2. Heat a small knob of butter: in a small frying pan on a low heat, and once melted, add the eggs and move the pan around to spread them out evenly. 3. Sprinkle over the cheese: When the omelette begins to cook and firm up. 4. Ease around the edges of the omelette with a spatula, then fold it over in half. When it starts to turn golden brown underneath, remove the pan from the heat and slide the omelette on to a plate. *For a mushroom omelette, chop the mushrooms and add to a hot frying pan with a knob of butter, a drizzle of oil and a pinch of salt and pepper. Fry until golden, then turn the heat down. Add the eggs and move the pan around to spread them out evenly. When the omelette begins to cook sprinkle over the Cheddar. Continue as for the basic omelette.

Crack the eggs

Heat the butter

Sprinkle over the cheese

5. chinese congee

Method 1. In large pot add: stock, rice, salt and ginger. Bring the mixture to a boil, then reduce the heat to a low simmer. Stir occasionally so that the rice doesn’t clump or stick at the bottom. 2. Simmer the congee: for about 1 hour or until the congee is thickened and creamy. Add salt to taste. Serve the congee hot. Notes: As the congee cools, it will become thicker. Add additional stock or water if necessary to make the congee to your desired thickness. Serve With 3. Add: sliced green onion and optional sesame oil or soy sauce to taste.

Add Stock + Rice + Salt + Ginger

Simmer the congee

Add sliced green onion

6. basic pancake

Method 1. In a small bowl, whisk together flour, sugar, baking powder, and salt; set aside. In a medium bowl, whisk together milk, butter (or oil), and egg. Add dry ingredients to milk mixture; whisk until just moistened. 2. Heat a large skillet (nonstick) over medium. Fold a sheet of paper towel in half, and moisten with oil; carefully rub skillet with oiled paper towel. 3. For each pancake, spoon 2 to 3 tablespoons of batter onto skillet, using the back of the spoon to spread batter into a round. 4. Cook until surface of pancakes have some bubbles and a few have burst, 1 to 2 minutes. Flip carefully with a thin spatula, and cook until browned on the underside. 5. Serve warm, with desired toppings.

whisk until moistened

Rub skillet with oiled paper towel

Spread batter into a round

Shopping List

The Breakfast Book  

Illustration Class Final Project

The Breakfast Book  

Illustration Class Final Project