Cheesy Scrambled Eggs

The kids wanted to cook breakfast this morning, so Lydia browsed through her many cookbooks for kids, and settled on Cheesy Scrambled Eggs with fun-shaped toast.



The kids did this all by themselves, and I'm very proud of them. Lydia still needs to focus more and pay better attention to the recipe instructions, but she's definitely showing improvement!

They spread their toast with some mayhaw jelly that Brad's cousin Emily gave us for Christmas. I've only ever seen it around here, but if you can find it in your area, it's delicious! It has a nice, mild, mellow flavor, and the best I can compare it to is the pomegranate jelly my mom used to make when we lived in Spain. There were several pomegranate trees on base, growing wild, and we could pick a bunch of 10-gallon pickle buckets' full for free. Imagine how much that would cost at the store. Yikes! Anyway, the mayhaw jelly has a similar flavor to pomegranate jelly, and is so good on toast.

I had more leftover Thai Tofu Wraps from last night, since the eggs obviously weren't vegan, but the girls loved them!

Here's Miss Meg, proudly sporting her Monkeywoman t-shirt from Mary. Please forgive the bedhead, since this was Saturday breakfast, and we're being lazy this morning.



And Lydia gives the breakfast a thumbs up!



Cheesy Scrambled Eggs

3 eggs
3 Tbsp milk
1 tsp margarine
1/4 cup shredded cheddar cheese
bacon bits, if desired (we used Bacos)

Whisk together the eggs and milk. Melt margarine in a skillet over medium heat. When the margarine is melted and bubbling, add the eggs. Leave them alone for 1 minute, then stir gently until the eggs are scrambled and set. Remove from heat, add the cheese, and stir until the cheese is melted. Add bacon bits, if desired, and serve immediately.