Sunny Scrambled Eggs Recipe
This weekend, we made one of my daughter’s favorite recipes. It wasn’t something fancy or elaborate, and it didn’t even have chocolate or sugar listed as an ingredient. It was simply Sunny Scrambled Eggs via the fabulous Mom and Me Cookbook
As much as I think it’s fun to try unique dishes, for a 5-year-old a recipe is better the more it’s simple, fun, hands-on, and has a kid-cool presentation. I think that’s why this recipe is such a favorite.
She also gets a lot of satisfaction out of knowing she has done most the work to make a breakfast for the entire family.
She gets to help whisk eggs, and she took complete control over the toast. It meant some of the sunshine rays were a little distorted (and a few were essentially a quarter a piece of toast), but so what? She had a blast, and thought it was pretty cool there was one area that was all hers with the toasting of bread, buttering, cutting (with a butter knife of course), and then the plate presentation of the rays.
The cookbook also presents recipes in an extremely kid-friendly way. She can’t read yet, but she can still follow it easily because each ingredient and step includes a picture. I’ll present it below in the format similar to that in the cookbook.
Sunny Scrambled Eggs Recipe
You will need:
- Salt and pepper
- 1 tbsp butter
- 2 eggs
- 2 tbsp milk
How to make it…
- Crack the eggs by tapping the shells on the rim of a bowl. Then split the eggs open.
- Whisk the eggs together with a pinch of salt and pepper.
- Melt the butter over medium heat (which includes a picture showing mom doing this part, as well as a red exclamation point that the child will need assistance). Pour in the eggs and milk and keep stirring.
- Two minutes later, when the mixture has thickened and looks set, spoon it onto a plate.
- Serve buttery “rays” of toast around your egg.
