Truth be told, I’m going through a bit of a ‘blah’ stage with cooking. It seems utterly unending at this stage in the summer… breakfast runs into lunch that runs into dinner. Tomorrow the same. And it’s sometimes quite exhausting to come up with healthy, wholesome meals that the whole family is excited about.
But when I cook with Teddy, the joy of cooking comes flooding back. There’s something contagious in a child’s enthusiasm. He giggles at the sheer triumph of cracking an egg. He marvels at the squishy seeds in a tomato. He squints in delight as his eyes sting from freshly cut onions. It’s all so novel and creative and eventful.
And I know you’ve heard this before, but if you want your child to eat what you cook, get them involved in cooking it with you. The pride they feel in knowing they helped to craft this delicious meal is enough to ensure their plate is scraped clean.
My Good Man woke up on Sunday feeling like bacon and egg pie and so Teddy and I decided to create a recipe. This is what we came up with…
5 fresh eggs
4 rashes of bacon
a handful of beech mushrooms
an heirloom tomato
2 gloves of garlic
6 slices of bread
a dash of milk.
a handful of cheddar cheese
a dollop of sour cream
butter, salt and pepper
We washed our hands. Then Teddy used his clean hands to paint butter all over the inside of a glass baking dish.
We lined the bottom of the dish with bread.
We beat the eggs in a bowl with a dash of milk.
Teddy used a soup spoon to ladle 1/3 of the beaten eggs over the bread in the dish.
We cut the bacon inot strips. We finely chopped the tomato, the onion and the garlic.
With a dollop of butter in the pan, we fried the bacon together with the onion, mushrooms and garlic.
Just before they were cooked, we added the tomato to warm it through.
We covered the layer of bread in the dish with our fried ragu.
Then we covered the ragu with a top layer of bread.
We grated a handful of cheddar cheese and sprinkled it over the top of the bread. Teddy remarked that if you squinted ever so slightly, it almost looked like the cheese was snowing all over the bread.
We baked our bacon and egg pie in the oven for 25 minutes at 350° F.
We served it with a dollop of sour cream, pink Himalayan salt and some pepper.
Needless to say, seconds were had by all. And, in fact, we made it for breakfast again this morning. AND it was requested for breakfast again tomorrow.
Our recipe creation was a hit.
I hope you also enjoy our Bacon and Egg Pie.
I do love cooking with Teddy.
If you’ve enjoyed this recipe, you might enjoy our other favorite recipes too.
Blessings and magic,