Did your mom ever make you pancakes shaped like Mickey Mouse? I used to make Mickey Mouse pancakes for my kids all the time- it made eating breakfast a fun event! My children and I always had a good time in the kitchen. We made pretzels into a variety of crazy shapes, and peanut butter play dough into funny-looking animals. I had just as much fun as they did.
I’ve decided it’s time to have fun with food again. I’m looking for recipes that let me play with the ingredients, just like I did with my familly when we used to make Toad in a Hole. We’d cut a hole in a piece of bread and plop and egg into it. When I found this recipe in an old Sunset Magazine, I was reminded of a grown-up version of Toad in a Hole. I had a great time pressing slices of bread into muffin tins and filling them with creamy scrambled eggs.
The original recipe called for 4 whole eggs and white bread, so I’ve modified it to reduce the calories and fat. And despite the bad press eggs seem to get, I’m not going to eliminate them from my diet. Free range or cage-free eggs are considered to be higher in quality nutrients such as selenium, protein and choline. Purchasing cage-free eggs supports local farming, as well.
Selenium helps protect our immune systems and it also regulates thyroid hormones. The protein in an egg plays a critical role in the building of our muscles, blood, skin, hair and nails. Eggs also contain choline, known to reduce inflammation in the body. According to George Mateljan, author of World’s Healthiest Foods, inflammation contributes to heart disease, osteoporosis, type-2 diabetes and Alzheimer’s- three diseases I’d like to avoid if I can.
So go ahead and have an egg or two, and while you’re at it, make them into little egg cups and have some fun!
Creamy Egg Cups with Kale and Parmesan
1 kale leaf, chopped
2 teaspoons butter
1/4 cup onion, minced
2 large eggs
2 large egg whites
1 teaspoons thyme, minced
2 tablespoons Parmesan cheese, shredded
2 slices whole wheat bread
1/2 tablespoons butter
salt and pepper to taste
- Preheat oven to 400. Cut crusts off bread, brush with 1 tablespoon melted butter, and bake 10 minutes until the bread is lightly browned.
- Whip eggs together.
- Heat a non-stick skillet with the remaining butter and sauté the onion for 4 minutes until it is soft. Add the kale and cook for another minute.
- Add eggs and thyme, then scramble by stirring to cook the eggs until set.
- Add Parmesan and stir to melt. Salt and pepper to taste.
- Fill bread cups with eggs, and top with tomato.
Makes 2 main dish servings.
Amount Per Serving: Calories: 235, Total Fat: 12.54g, Cholesterol: 232mg, Sodium: 341mg, Total Carbs: 12.36g, Dietary Fiber: 1.90g, Sugars: 2.18g, Protein: 15.48g, Weight Watchers Points 5
Nutrition details obtained from whfoods.org, nutritiondata.com, about.com, and abouthomecooking.com. I am not a licensed nutritionist. I am currently a student at The American College of Healthcare Sciences, working on a nutrition certification. Any advice in this column is strictly my opinion. Consult a licensed professional if you have health concerns.
It’s important to me that people have the ability to make good food choices, so Mother Rimmy’s Cooking Light Done Right provides nutrition information and Weight Watchers points for every recipes. I hope you’ll take the time to see what I’m cooking now. -Kristi Rimkus