Being a chef and a mom, it is probably a natural progression for my kids to be good eaters and helpers in the kitchen. I can’t tell you how impressed I am when I see their little lightbulbs go on after I teach them a new technique or have them combine flavors that they really enjoy. This Mother’s Day, try something different and get in the kitchen to cook something special with the kids, or have Dad help them make you breakfast in bed! My kids did that one year and I felt so guilty eating in bed by myself. I ended up taking the well-prepared breakfast tray, flowers and all, and sat at the table with them, because to me, Mother’s Day is about spending quality time with my boys… and my sweet-tempered mom who would kill me if I didn’t mention her.
Recipes From Our Kitchen to Yours
There was a lot of love, laughter, dancing and singing while my mom and I cooked together. What she served on our plates was every ounce of her love and it is something that I will never forget. Now my boys and I are shaking our tushies, singing at the top of our lungs and putting all of our love into our dishes. It makes me so happy to think that I am creating these fantastic new memories with them.
Here is one of my recipes for you to create memories of your own with your kiddos in the kitchen. I hope you enjoy it as much as my boys and I did!
- Total Time: 25m
- Serves: 4
- Category: Breakfast
Ingredients
- 1 faltbread
- 4 whole eggs
- 3 prosciutto slices, cut into bite sized pieces
- 1/8 cup red onion, sliced
- 1 1/2 Roma tomatoes, sliced
- 1 cup parmesan block, shaved
- 1/4 cup prepared pesto
- 2 tablespoons fresh basil, chiffonade
Instructions
- Preheat oven to 350 degrees.
- Grease a sheet pan and place flatbread on tray. Spread pesto all over flatbread.
- Top with tomato, red onion, prosciutto and then parmesan. Sprinkle salt and pepper over tomatoes.
- Crack eggs onto flatbread and bake in the oven for 20-25 minutes or until eggs have cooked through.
- Sprinkle with fresh basil and cut into 4 wedges and serve.
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