Minichefs: baked egg baskets and mixed berry parfait

With Mother’s Day coming up this Sunday (8th of May) some of our budding Minichefs got busy in the kitchen practising a Mother’s Day breakfast with their dad. This simple combo of a berry parfait and egg baskets caters for the sweet and savoury tooth, and is easy for little people to pioneer (download printable version of this recipe).

Time taken – 1 hour
Chefs – two children aged 3 and 5 years
Mixed Berry Parfait | Makes 4

1 litre yoghurt
400g frozen berries
1Tbs castor sugar
1 cup muesli
Honey to drizzle
1. Defrost and set aside 1/4 of the berries. Lightly mash 3/4 of the berries, adding 1 Tbs castor sugar
2. Layer the berries, yoghurt, and muesli in a tall glass
3. Top with the whole berries and drizzle with honey
Baked egg baskets | Makes 6

Tools used:
Giant muffin pan
Pastry brush
Bowl and whisk/fork
Rolling Pin
6 slices square bread – crusts removed
4 large eggs
50ml milk
1/2 tsp garlic and herb seasoning
6 Tbs crumbled smoked chicken
3 Tbs melted butter
6 Tbs grated cheese
Cream cheese, baby tomatoes, basil as garnish
1. Heat oven to 180 degrees C and grease the muffin cups.
2. Use a rolling pin to flatten the bread. Brush melted butter over both sides of the bread and place into the muffin cups then place the bread cups in the oven for 4 minutes or until toasted.
3. Crack the eggs into a bowl (pictured here is the Fusionbrands crackpot egg cracking bowl). Add the milk and seasoning and mix.
4. Thinly slice, then break up the smoked chicken into the bottom of each toasted bread basket. Divide the egg mix between the 6 toast baskets and sprinkle over the grated cheese.
5. Place in the middle shelf of the oven and bake until the egg is cooked, about 12 minutes. Send the kids off to look for herbs and flowers in the garden.
6. Serve with chopped tomato, basil and cream cheese.

It is safe to say this will make a mom extremely happy!