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Microwaveable Mother’s Day Brunch

Mother being served breakfast in bed by her  family.Mother’s Day is fast approaching, and every kid is scrambling to find the best way to show their Mom how much she is loved and appreciated. What do most moms want this year? Probably sleep. And breakfast in bed.

With a little help from a chaperone kids can cook a delicious breakfast using only a microwave. Children can turn out quality food, like Green Eggs (Eggs Florentine), and cleanup is a breeze.

On Saturday, your chaperone should take your chef to the grocery store to pick out the ingredients needed for Mom’s special breakfast. All they need to buy for our Green Eggs recipe are eggs, English muffins, a frozen pouch of creamed spinach, and shredded cheddar cheese. Remind them to get food into the refrigerator as soon as they get home. It is not safe to leave perishable food out for more than two hours. Bacteria multiply rapidly at room temperature, so food should stay refrigerated until is time to cook Sunday morning.

On Mother’s Day, your chaperone should supervise the young chef. This person can help handle the eggs while the chef does most of the food preparation.

Recipe for Green Eggs (Eggs Florentine)

Ingredients

4 eggs

1 (9 oz.) pouch frozen creamed spinach

2 English muffins, toasted

2 tbsp. shredded cheddar cheese

Cooking Instructions

  1. Before both handle any food, they should be sure to wash their hands for 20 seconds with soap and warm water.
  2. Lightly butter the inside of 4 (6 oz.) custard cups. Crack an egg into each one. After handling eggs, wash hands for 20 seconds with soap and warm water. Use a fork to pierce egg yolk two times, and place dirty fork in the sink or dishwasher. Cover each cup tightly with plastic wrap.
  3. Arrange cups in a circle in the microwave, and microwave on medium power for 6 to 8 minutes, or until eggs are firm, not runny. Turn each cup halfway around after 4 minutes. The eggs should measure 160 ˚F in the yoke when they’re safe to eat.
  4. Use scissors to cut a large “X” through the bottom layer of the frozen spinach pouch. Place pouch cut-side down in a small microwave dish. Microwave on high for 5 to 6 minutes. Lift pouch so cooked contents empty into dish.
  5. Place an egg on each toasted English muffin half. Spoon creamed spinach on top. Sprinkle with cheddar cheese and salt and pepper to taste.

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Posted in: Food Safety | HolidaysTagged: Food Safety | Microwave | Holiday