Eggs and Soldiers: 2 Ways
Ever since my husband and I decided to have children, I've been curious to see how my cooking point of view might change and/or evolve. We always try to eat healthy-ish (ie. balance out all the sweets I make for work with fresh produce and homemade dinners), but when it comes to feeding my little man, only the best will do. Now that he is eating more and more meals with us every day, I find it easiest to create healthy meals that the whole family can enjoy. Yes, there are subtle substitutions (Baby H only has a couple teeth, after all), but instead of trying to make two totally separate meals (one for us and one for baby), we are exploring the world of baby-led weaning. In other words, finger foods!
While it takes nearly an hour some days for Everett to complete his meals, I really enjoy taking the time to sit down and eat a balanced meal. The company is always great, too.
One of the easiest ways for Everett to get his protein is with eggs. He has a hard time with chewing meats and since he can't survive off almond-butter alone, eggs have always been the answer. He likes them scrambled, baked up into a frittata with veggies (we call them his "egg-fingers"), and even hard-boiled. He likes the hard-boiled best, because he can easily feed the pieces to himself. For me, I love my eggs runny. Luckily, it is so easy to whip up a meal of boiled eggs that suites us both.
One of my favorite things about runny egg yolks is being able to dip toast into them. Toast soldiers, especially. For extra spice and flavour, I like to dip my egg-soaked toast soldiers in dukkah, an Egyptian seed and spice blend. Made with coarsely ground hazelnuts, sesame seeds, toasted coriander, and cumin, dukkah is typically served with bread and olive oil. For breakfast, adding a soft-boiled egg to the mix makes for the perfect meal for mom.
As for baby, he gets his hard-boiled egg with toast soldiers and a variety of toppings. What kid doesn't like toppings? None, I tell ya. ;)
His & Hers Breakfast: Perfect Soft-Boiled Eggs
- Bring a medium saucepan of water (about a few inches) to a rolling boil.
- Turn down the heat and bring the water to a heavy simmer.
- Immediately, carefully lower cold eggs into the simmering water and cook for about 6 to 8 minutes.
- Rinse under cool water for 30 seconds.
Begin as you would with the soft-boiled eggs, but continue to cook for about 10 to 12 minutes.
1/2 cup toasted hazelnuts 1/4 cup sesame seeds 3 tablespoons coriander seeds 2 tablespoons cumin salt and pepper to taste
- Toast the coriander and cumin until fragrant.
- Blend all of the ingredients together in the food processor until coarse. Mixture should still be very dry and not turn into a paste.
Other Toast Toppings (for Everett and your littles)
- butter and jam
- nut butter
- cinnamon and sugar
- melted cheese
The Almighty Egg Eggs have always had 14 important vitamins and nutrients including protein, iron, and vitamin A. Natural goodness, brought to you by your local egg farmers.
For more information about the natural goodness of eggs, visit eggs.ca
Disclosure: This post was brought to you by Egg Farmers of Canada via Mode Media Canada. The options expressed herein are those of the author and are not indicative of the options or positions of Egg Farmers of Canada