Wolf Cub Brekkie Recipe

Prepare French toast custard

In a shallow bowl whisk together 1 large egg, 1 tablespoon whole milk, 1 teaspoon vanilla extract and 1 teaspoon ground cinnamon until combined.

Soak and cook

Heat a nonstick skillet over medium heat and add 1 tablespoon unsalted butter. Dip each slice of bread briefly (10–15 seconds per side) into the egg mixture so surfaces are coated but not soggy. Place bread in the hot skillet and cook 2–3 minutes per side until golden brown. Remove and keep warm.

While the bread soaks, grate the peeled russet potato and squeeze out excess moisture in a clean towel or paper towel. Combine grated potato with 1/2 small diced yellow onion, 1 tablespoon vegetable oil, 1/2 tsp salt and 1/4 tsp black pepper.

In a separate skillet over medium-high heat add a little oil if needed and spread the potato mixture into a compact patty about 1/2-inch thick. Press down with a spatula and cook undisturbed 4–5 minutes until the underside is deep golden and crisp. Flip and cook another 3–4 minutes until cooked through and crisp on both sides. Transfer to a paper towel-lined plate to drain and keep warm.

Cook bacon

In a cold skillet arrange 2 slices of bacon and cook over medium heat, turning occasionally, until crisp to your child’s preference, about 8–10 minutes. Transfer to paper towels to drain.

Make scrambled egg

Crack 1 large egg into a bowl, add 1 teaspoon milk, 1/8 tsp salt and a pinch (1/16 tsp) of black pepper; whisk until blended. Warm a small nonstick pan over low-medium heat and melt 1/2 tablespoon butter. Pour in the egg and gently stir with a spatula, pushing from edges to center, until soft curds form and eggs are just set, about 1–2 minutes. Remove from heat to prevent overcooking.

Assemble assorted fresh fruit: place quartered strawberries, sliced banana and blueberries on the plate beside the toast.

Plate: place one slice of French toast (or half slice for smaller appetite), the crispy hash, two slices of bacon and the scrambled egg on a kid’s plate. Drizzle 2 tablespoons maple syrup over the toast or serve on the side. Dust powdered sugar lightly over the toast if desired.

Serve immediately while warm.