More Ways to Cook Eggs for Infants and Toddlers: Part I
You’re going to get bored of making and eating your initial efforts to cook your kiddo(s) eggs; your child, particularly as he/she transitions from infant to toddler, will be looking for something else, too. When you’re ready to experiment, here’s a great Eggs 2.0: it hits all the creamy and gooey notes your kiddo craves while providing you the satisfying morning pick-me-up you’ve been craving. The secret, it turns out, is dairy: for you, using cottage cheese or yogurt functions not unlike feta cheese would in a Greek-style omelet; for your kiddo, it turns eggs into something like grilled cheese. Bonus: plenty of protein for both of you!
(Important before-we-begin note: unless using no-sodium cottage cheese, do not salt these eggs! Plenty of salt in there from the soft cheese already.)
Ingredients
Instructions
Prep
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Add a small spoonful of cottage cheese or yogurt to a bowl, then crack in the egg, toss in some chives, and sprinkle a small amount of salt (if using yogurt) and pepper. Mix until blended.
Cook
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Heat a small pan to HIGH, giving it a few minutes to get hot; put in a generous pour of olive oil when it does. Let the oil heat for 10-20 seconds, then turn the heat down to MEDIUM HIGH.
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Pour in about half of your egg mixture, swirling it around to allow a thin layer to cover most of the bottom of the pan. If using, scatter cheese at the center.
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As soon the egg begins to set, fold the outside into the center until all of the egg is layered in a (messy) heap. Turn the heat to MEDIUM LOW and flip. Allow one minute to finish cooking before removing egg from heat.
Serve
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Give the egg a minute to cool and congeal, then cut into strips or chunks. Keep it light on the side: some fruit, maybe a soft muffin or toast.
