How to Make A Breakfast Sandwich for Toddlers
Dads cannot live on banana pancakes–or french toast or waffles–alone. When you’ve hit your limit on soft and starchy breakfasts and are ready to have your child see it your way, turn to this egg sandwich, which hits all those fluffy and gooey notes your youngster craves. We have it twice a week in our house; it's asked for by name.
The source code here is a no-secret secret: cook the eggs the same way fast food restaurants do theirs. It's not magic: steaming gives eggs a soft, cloud-like texture; it also keeps the flavor neutral, allowing you to customize cheese, bun, and condiment to your child's liking--and yours, too. You should be able to introduce this as soon as your child can handle a sandwich or burger; it may never leave your rotation.
- 2 Eggs
- 2 Hamburger buns
- Mayonnaise
- Shredded cheese of your choice (optional)
- Dried chives
Crack the eggs into a bowl, followed by a splash of milk, some chives, and a sprinkle of salt (if using yogurt) and pepper. Mix until blended.
- Toast your buns to a rich, crackly brown–you’ll want a slightly crisp exterior! Spread a small amount of mayo on the top bun.
Heat a pan to Medium, giving it a few minutes to get hot. Place your egg mold(s) at the center of the pan, then coat the insides--both the bottom on the pan inside the mold(s) and the interiors of the mold(s)--with cooking spray.
When pan is hot, pour 1 TBSP of water around the mold(s) (but not inside it); pour egg into the mold(s) and immediately cover the pan with a lid. Cook for 1.5-2 minutes (90 seconds if smaller molds/less egg; 120 seconds if a single mold or molds are topped out with egg).
Remove egg from heat and from mold. For a fluffier egg, cut in half vertically; for a more uniform, bun-fitting one, cut in half horizontally. Place on top of bun and scatter with cheese and whatever additional sauces and toppings your child prefers.
I’ve found the best experience on this one, both in terms of joy and nutrition, is to keep it as whole as possible. I’ll often hold the sandwich and allow my son to take big, voracious bites from it; you can also cut in half or quarters–just keep it big enough that the eggs stay in there. Don’t hesitate to serve it with something tangy (i.e., ketchup) to cut some of the richness.
Adding additional toppings to your own sandwich (say, bacon and/or sliced tomatoes): pro move. If you want to do the same for your kiddo, it’ll need to go inside the egg, which will require some more heft to the egg mix. So, add an additional egg and dice up your add-ins–and sausage, spinach, and tomatoes would be excellent here–small enough that they are not heftier than the cottage cheese curds in your mix; heat your pan to MEDIUM HIGH this time, and allow the egg enough time to set all around before folding and flipping.
Brad (the Dad) is the founder and Chief Recipe Officer of New Dad's Kitchen. His own cooking/feeding journey started humbly during his son's infancy, preparing and managing his son's bottle intake in order to support his wife; it has since blossomed into a full-on passion to feed his child and family delicious and healthy meals that can satisfy both a toddler and his very tired parents.
