It’s back-to-school time and every parent is thinking about how to get their kids to eat healthy. Breakfast is one of the most important meals of the day, and that’s no cliché – it really is. It has been proven that when a child goes to school without breakfast, their concentration is compromised and so are their grades. Beginning your child’s day with a healthy breakfast will help keep their blood sugar stable, which supports concentration, calmness and focus.
My son, who is now 12, has been cooking since he was 6. He makes most of his breakfasts and has perfected several recipes, including this one. The Egg McForest is named after him. It contains an excellent source of protein from organic eggs and cheese, good fats from avocado and organic butter, and wonderful carbohydrates from whole grain English muffins and tomato. This breakfast is the perfect way to start your child’s school year with good nutrition, and a little organic goodness. Enjoy!
A delicious kid friendly breakfast loaded with good fats and good flavor, provided by Forest, son of Bea James, an aspiring excellent chef
2 organic eggs
1 tablespoon water
1 tablespoon organic butter
1/2 cup grated organic mild cheddar cheese, (one half)
1 whole wheat English muffin, split
1/4 organic avocado, peeled, coarsely mashed (one fourth)
2 thin slices organic tomato
Toast muffin and spread avocado on one half; arrange tomato on other half. Set aside.
In small bowl, whisk together eggs and water. In a small omelet pan or skillet, heat butter over medium high heat. Add eggs to hot omelet pan and cook over medium-high heat until set. Flip eggs in pan, and turn off heat. Add cheese and allow to melt. Fold into quarters and place on half of the English muffin. Top with other half. Eat! Serves: 1