Eggs are egg-celent! Fast and easy to make, eggs also contain plenty of nutrients, like protein. They can stand in for meat at dinnertime or just add some fun to an otherwise ho-hum meal. Eggs are versatile – working equally well in Asian, Mexican, Middle Eastern and other cuisines. Have your kids help you put together a rolled omelet with spinach and cheddar to pair with a garden salad. Or serve an enchilada egg bake with fresh salsa verde. For something different, make pulled pork and egg wraps served in soft lettuce leaves. Channel a world of flavors by trying either shakshuka or udon noodle soup with bok choy and poached egg. Still think eggs are just for breakfast?!
Instead of making individual omelets for each of your kids, try making this rolled omelet with spinach and cheddar from Martha Stewart. Line a jelly roll pan with parchment paper and then pour in eggs mixed with Dijon mustard, milk and a little bit of flour. Sprinkle with spinach and cheese before baking. Out of the oven carefully roll the baked eggs. Allow to cool then slice and serve.
Create your own spicy green salsa for this enchilada egg bake with fresh salsa verde from Kraft. In a nonstick skillet, brown tomatillos (look for them in the produce section; they look like a small green tomato covered with a husk) and garlic before adding in water, cilantro and onions. Place the salsa on the bottom of a baking dish then top with corn tortillas rolled with cooked eggs and chorizo sausage inside. Cover with more salsa and cheese before baking.
Pork and eggs go together like peanut butter and jelly – and this recipe for pulled pork and egg wraps from the American Egg Board proves it. Grill pork shoulder until tender and then simmer in barbecue sauce. In a skillet, cook and scramble the eggs. Serve pulled pork in Boston lettuce leaves topped with eggs.
This popular dish with Middle Eastern origins relies on a mixture of textures and flavors thanks to eggs paired with tomatoes. In a cast iron baking pan, sauté diced bell peppers, jalapeno peppers, onion and garlic until soft. Add in canned diced tomatoes and mix. Form indent in the mixture and crack and place an egg in each one. Cover and cook until the eggs just set. With this shakshuka recipe from Delish, offer it with warm pita bread to your kids for dipping into the egg-tomato combination.
No need to go out for this Japanese staple – make udon noodle soup with bok choy and poached egg at home with this recipe from thekitchn. Find fresh or frozen udon noodles at specialty or ethnic grocers. Pair the pasta with a homey broth made with chicken stock spiked with cinnamon and anise. For the final addition, top with an egg, poached to perfection!