Are you always rushing? On the go? Need a snack for your children (or yourself) while you’re out? Or a more substantial bite to eat?
Try these Egg Nibbles.
My daughter Gillian invented these because her kids had grown bored with breakfast and there were the usual morning tantrums about what to eat. She wrote about it on her blog (www.lalalunchbox.com) and you can read about it here.
But basically, with three kids to get ready for the day, trips to school, winter attire zippered up, baby fed and so on and so on —- anyone who has ever had kids knows the morning routine —- sometimes you need a “to-go” breakfast or snack that the kids can nibble on instead of sitting down for a real meal.
Yes, I understand that is not the proper way to have breakfast. But hey, as I just said, anyone who has ever had kids knows how it is.
It’s sometimes easier this way. And sometimes you need easy, right?
Give yourself a break and tote along some of these.
6 large eggs
1 avocado, peeled and cut into 1-inch chunks
1 tablespoon olive oil
1 cup raw, chopped spinach
1 clove garlic, chopped
1/3 cup chopped chickpeas, optional
salt and freshly ground black pepper to taste
Preheat the oven to 350 degrees. Line mini muffin tins with paper liners. Crack the eggs into a bowl, beat them until the mixture is uniform in color. Mix in the avocado pieces and set aside. Heat the olive oil in a small saute pan over low-medium heat. Add the spinach and garlic (and chickpeas, if used) and cook for about 3 minutes or until the spinach has wilted. Let the mixture cool slightly, then mix in with the eggs. Pour the mixture into the prepared muffin tins. Bake for about 20 minutes or until set and lightly golden brown on top. Makes 24